Name: Chicken Lime Enchiladas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican-Inspired
Ingredients: 6 flour tortillas, burrito-sized (or 12 small tortillas); 3 cooked chicken breasts, shredded; 12 ounces shredded Monterey Jack and cheddar cheese blend; 2 cloves garlic, pressed; ¼ cup butter; 3 tablespoons cornstarch; 1 ½ cups chicken broth; 2 teaspoons onion powder; 1 teaspoon garlic powder; 2 teaspoons ground cumin; 1 jalapeño, seeded and chopped; 1 teaspoon kosher salt; 5 cranks fresh ground black pepper; 1 lime, juiced; 1 cup sour cream; Cilantro, lettuce, tomato, and avocado for garnish

These Chicken Lime Enchiladas are a zesty and flavorful dish that’s perfect for a quick and easy weeknight meal or a fun fiesta with friends and family. Tender chicken, a creamy and tangy sauce, and plenty of melted cheese come together in these delicious enchiladas that are sure to please everyone.

Why You’ll Love This Recipe

Flavorful and Zesty: The combination of tender chicken, zesty lime, and a creamy sauce creates a delicious and satisfying flavor profile.
Easy to Make: With simple ingredients and straightforward instructions, these enchiladas are a breeze to assemble and bake.
Versatile: You can customize this recipe with your favorite type of cheese, add different vegetables to the filling, or even use corn tortillas for a gluten-free option.

Ingredients

Here’s what you’ll need to create these delicious Chicken Lime Enchiladas:

Flour tortillas: Burrito-sized, or use smaller tortillas if preferred.
Cooked chicken breasts: Shredded, for a tender and flavorful filling.
Shredded Monterey Jack and cheddar cheese: A blend of cheeses for a melty and cheesy filling and topping.
Garlic: Pressed, for aromatic depth in the filling.

For the Sauce:

Unsalted butter: Adds richness and flavor to the sauce.
Cornstarch: Used to thicken the sauce.
Chicken broth: Low sodium, forms the base of the sauce.
Onion powder and garlic powder: Enhances the savory flavors.
Cumin: Adds a warm and earthy flavor.
Jalapeño: Seeded and chopped, adds a touch of heat.
Kosher salt and black pepper: To taste.
Lime juice: Freshly squeezed, adds a bright and zesty flavor.
Sour cream: Adds a creamy texture and a tangy flavor.

For Garnish:

Fresh cilantro: Chopped, adds a fresh herb flavor.
Lettuce, tomato, and avocado: Optional, for serving and adding extra flavor and texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Chicken Lime Enchiladas

Step 1: Preheat and Make the Filling

Preheat your oven to 350°F (177°C). In a small bowl, combine the shredded cooked chicken, 1 cup of the shredded cheese blend, and the pressed garlic. Mix well. Fill each tortilla with an equal amount of the chicken mixture and roll them up tightly. Place the rolled enchiladas seam-side down in a greased 9×9 inch baking dish. You can also use a larger baking dish and arrange the enchiladas in two rows.

Step 2: Make the Sauce

In a small saucepan, melt the butter over medium heat. Whisk in the cornstarch and cook for one minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Continue to cook and whisk until the mixture thickens. Quickly add the onion powder, garlic powder, cumin, chopped jalapeño, lime juice, salt, and pepper. Stir in the sour cream and remove the pan from the heat.

Step 3: Bake and Serve

Pour the sauce evenly over the enchiladas in the baking dish and sprinkle with the remaining shredded cheese. Bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Remove from the oven and garnish with chopped cilantro. Serve hot with lettuce, tomato, and diced avocado, if desired.

Pro Tips for Making the Recipe

Use high-quality ingredients: The better the quality of your ingredients, especially the chicken, cheese, and tortillas, the better the flavor of the enchiladas.
Warm the tortillas: If your tortillas are cracking or difficult to roll, warm them up slightly in the microwave or on a skillet to make them more pliable.
Customize the flavors: Feel free to adjust the spices or add other ingredients, such as diced bell peppers or onions, to the filling.

How to Serve Chicken Lime Enchiladas

Main Course: These Chicken Lime Enchiladas are a delicious and satisfying main course on their own.
With Sides: Serve them with your favorite sides, such as Mexican rice, refried beans, or a salad.
Party Food: They’re also great for parties or potlucks, as they’re easy to transport and serve.

Make Ahead and Storage

Make Ahead:

You can assemble the enchiladas and sauce ahead of time and bake them later. Simply cover the dish tightly with foil and refrigerate until ready to bake.

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat gently in the oven or microwave until warmed through.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas for a gluten-free option. Just be sure to warm them up before filling and rolling to prevent them from cracking.

Can I use a different type of cheese?

Absolutely! Feel free to use your favorite cheese or a blend of cheeses.

Can I make this dish vegetarian?

Yes, you can omit the chicken and use a vegetarian filling, such as black beans, sweet potatoes, or a mixture of vegetables. You can also use vegetable broth instead of chicken broth in the sauce.

How can I make this dish spicier?

Use a spicier enchilada sauce or add more jalapeños, a pinch of cayenne pepper, or your favorite hot sauce to the filling or the sauce.

There you have it! A delicious and easy-to-make recipe for Chicken Lime Enchiladas that’s perfect for any occasion. Enjoy!

Stacy Corbo

Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

Chicken Lime Enchiladas Recipe