Description
These Chicken Lime Enchiladas are a zesty twist on a classic dish, filled with tender chicken, tangy lime, and melted cheese, all wrapped in soft tortillas and baked to perfection. A comforting and flavorful meal for any night of the week!
Ingredients
Scale
For the filling:
- 2 cups cooked, shredded chicken breast
- 1 ½ cups shredded Monterey Jack cheese, divided
- 1 cup sour cream
- Juice and zest of 2 limes
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
For assembly:
- 8 small flour or corn tortillas
- 2 cups green enchilada sauce
- Optional toppings: diced avocado, extra cilantro, lime wedges
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the filling: In a large bowl, mix the shredded chicken, 1 cup of cheese, sour cream, lime juice, lime zest, cumin, chili powder, garlic powder, salt, pepper, and cilantro.
- Assemble the enchiladas: Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Add sauce and cheese: Pour the green enchilada sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
- Serve: Garnish with desired toppings and enjoy!
Notes
- You can use Greek yogurt as a lighter alternative to sour cream.
- Rotisserie chicken is a convenient option for this recipe.
- For more heat, add jalapeños or hot sauce to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 470
- Sugar: 3g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
