Chicken Lime Enchiladas
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
6 servings
-
Calories
782 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chicken Lime Enchiladas
Report
Chicken enchiladas covered in melty cheese and flavored with zesty lime are begging to be added to your meal plan this week. With tons of flavor and just the right amount of heat, these easy Chicken Enchiladas make everyone happy at dinnertime!
Share:
Ingredients
- 6 flour tortillas burrito sized (or 12 small tortillas)
- 3 chicken breasts cooked and shredded
- 12 ounce Shredded Monterey Jack and Cheddar Cheese
- 2 cloves garlic pressed
- ¼ cup butter
- 3 Tablespoons corn starch
- 1 ½ cup chicken broth
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons 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
Instructions
- In a small bowl mix shredded chicken with 1 cup of the cheese and the pressed garlic. Fill 6 tortillas equally. Roll the tortillas and lay in a 9x9 square baking dish. You can also do two rows of small tortillas as pictured.
- In a small saucepan on medium heat, melt butter completely. Whisk in the corn starch and cook for one minute. Whisk in broth, stirring constantly. Keep stirring until mixture becomes thick. Quickly add onion and garlic powder, cumin, jalapeno, lime juice, salt and pepper. Fold in sour cream and remove from heat.
- Pour mixture over enchiladas and top with remaining cheese. Bake for 25-30 minutes in a 350 degree oven, uncovered.
- Serve with chopped cilantro, lettuce, tomato and diced avocado. Enjoy!
Notes
- I used burrito sized flour tortillas for this recipe. You could also substitute corn tortillas or fajita sized flour tortillas, but you will need to use more of them.
- Tip: heat tortillas in the microwave for 10 - 15 seconds for easier rolling! This is especially useful if you use corn tortillas, which tend to break more easily when rolling.
- I like using leftover chicken breasts from other meals to make this recipe even easier. For a quick weeknight option when you don't have chicken ready to go, grab a rotisserie chicken from the grocery store!
- Homemade Taco Seasoning can be subbed for the spices in the recipe, if you like.
- Feel free to double the recipe and use two baking dishes if you're feeding a crowd.
- Try topping the enchiladas with a little Easy Pico de Gallo recipe or Guacamole as a fun alternative to (or addition to) the other garnishes.
Nutrition Information
Show Details
Calories
782kcal
(39%)
Carbohydrates
50g
(17%)
Protein
43g
(86%)
Fat
46g
(71%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
18g
Trans Fat
1g
Cholesterol
155mg
(52%)
Sodium
1529mg
(64%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 782 kcal
% Daily Value*
| Calories | 782kcal | 39% |
| Carbohydrates | 50g | 17% |
| Protein | 43g | 86% |
| Fat | 46g | 71% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 18g | 106% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 1529mg | 64% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
