If you are craving a dish that brightens your weeknight dinner with a zesty punch and melty cheesy goodness, then you absolutely have to try this Chicken Lime Enchiladas with Jalapeño and Cheddar Recipe. It brings together tender shredded chicken, tangy lime, and a little kick from jalapeño, all wrapped snugly in warm tortillas and bathed in a creamy, flavorful sauce topped with melted cheddar. This is not just any enchilada—it’s a celebration of flavors and textures that’s bound to become a family favorite, perfect for sharing stories, laughter, and seconds at the dinner table.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential, each playing a crucial role in building the layers of flavor and texture you’ll savor in every bite of your Chicken Lime Enchiladas with Jalapeño and Cheddar Recipe. From the creamy cheese blend to the fresh lime juice, everything is here for a perfect ensemble.
- Flour tortillas: Burrito-sized or small, they serve as the soft, sturdy wrapping that holds all the delicious fillings together.
- Cooked chicken breasts: Shredded for easy rolling and to soak up all the flavors of the sauce and cheese.
- Shredded Monterey Jack and cheddar cheese blend: Offers a creamy, sharp, and melty texture that’s critical for that gooey enchilada top.
- Garlic cloves, pressed: Adds aromatic depth and a subtle kick to the chicken filling.
- Butter: Creates a rich base for the luscious sauce that coats the enchiladas.
- Cornstarch: Helps thicken the sauce to achieve that perfect creamy consistency.
- Chicken broth: Brings savory notes and moisture to the sauce, enhancing the chicken’s flavor.
- Onion powder and garlic powder: Layer in more nuanced seasoning that complements the fresh garlic.
- Ground cumin: Imparts a warm, earthy aroma typical of classic enchiladas.
- Jalapeño, seeded and chopped: Delivers a gentle heat and fresh bite without overpowering the dish.
- Kosher salt: Balances the flavors perfectly throughout every bite.
- Fresh ground black pepper: Adds just the right touch of spice and complexity.
- Lime juice: Injects a zesty brightness that lifts the entire dish beautifully.
- Sour cream: Blends into the sauce to create a silky, tangy finish.
- Cilantro, lettuce, tomato, and avocado: Perfect fresh garnishes that add crunch, color, and cool contrast.
How to Make Chicken Lime Enchiladas with Jalapeño and Cheddar Recipe
Step 1: Fill Tortillas with Chicken Mixture
Start by combining your shredded chicken with a generous cup of the Monterey Jack and cheddar cheese blend and the pressed garlic. This mix creates a savory, cheesy filling that’s bursting with flavor. Spoon the mixture evenly onto each tortilla and roll them up nice and tight, ensuring every bite has that perfect ratio of chicken and cheese. Then, place each rolled tortilla seam-side down into a greased 9×9 inch baking dish—this keeps everything together during baking and creates a neat presentation.
Step 2: Prepare the Creamy Sauce
In a small saucepan over medium heat, melt the butter, which will be the foundation for the rich sauce. Whisk in the cornstarch and cook it for about a minute to eliminate any raw flavor. Gradually add the chicken broth, stirring constantly until the sauce thickens into a velvety texture. This is where the magic happens: blend in onion powder, garlic powder, ground cumin, your finely chopped jalapeño, fresh lime juice, kosher salt, and freshly ground black pepper. Finally, stir in the sour cream for that smooth, tangy finish that ties all these vibrant flavors together beautifully.
Step 3: Bake to Perfection
Pour the luscious sauce evenly over the arranged enchiladas, making sure every tortilla gets coated lovingly. Sprinkle the remaining shredded cheese on top to create that irresistible golden crust as it bakes. Bake uncovered in a preheated oven at 350°F (175°C) for 25 to 30 minutes until the cheese is melted, bubbly, and lightly browned around the edges. The aroma filling your kitchen at this point is simply irresistible.
Step 4: Serve and Enjoy
Once out of the oven, let your enchiladas sit for a couple of minutes to set up, then garnish with freshly chopped cilantro, crisp shredded lettuce, diced tomatoes, and creamy avocado slices. Each garnish adds a fantastic contrast in texture and fresh flavor that balances the richness of the dish perfectly. Now, dig in and savor every bite of this crowd-pleasing Chicken Lime Enchiladas with Jalapeño and Cheddar Recipe.
How to Serve Chicken Lime Enchiladas with Jalapeño and Cheddar Recipe
Garnishes
Never underestimate the power of a good garnish! Fresh cilantro adds a burst of herbaceous brightness, shredded lettuce brings a crisp crunch, diced tomatoes offer juicy sweetness, and slices of buttery avocado add luxurious creaminess. Together, these garnishes brighten the plate visually and perfectly complement the rich, cheesy enchiladas.
Side Dishes
For sides, you can’t go wrong with a simple Mexican rice or a zesty black bean salad to keep the meal balanced and vibrant. A side of warm corn tortillas or tortilla chips with fresh guacamole also pairs beautifully, giving extra texture and a fun way to scoop up every last bit of sauce.
Creative Ways to Present
If you want to impress, consider serving these enchiladas family-style on a rustic wooden board with all garnishes beautifully arranged on the side, allowing everyone to customize. For a modern twist, you could also slice your rolled enchiladas into pinwheels and arrange them neatly on a platter for an effortless appetizer version of the Chicken Lime Enchiladas with Jalapeño and Cheddar Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas are just as wonderful as fresh ones when stored properly. Place them in an airtight container in the refrigerator and consume within 3 to 4 days for best taste and safety. The flavors continue to meld together, making leftovers a delicious treat.
Freezing
To freeze, assemble the enchiladas in a freezer-safe dish but hold off on baking. Wrap tightly with plastic wrap and foil to avoid freezer burn, then freeze for up to 2 months. When ready, thaw overnight in the fridge before baking as directed for a fresh-out-of-the-oven experience.
Reheating
Reheat your Chicken Lime Enchiladas with Jalapeño and Cheddar Recipe in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and bubbly again. Avoid microwaving if possible, to keep the sauce creamy and avoid sogginess. A quick broil at the end can crisp up the cheese wonderfully.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While Monterey Jack and cheddar are classic and melt beautifully, feel free to experiment with cheeses like pepper jack for a spicy twist or a mild mozzarella if you prefer a creamier texture.
How spicy will this Chicken Lime Enchiladas with Jalapeño and Cheddar Recipe be?
The jalapeño adds a gentle heat that wakes up the palate but doesn’t overwhelm—especially since the seeds are removed. You can adjust the spice to your liking by including more jalapeño or substituting with a milder pepper.
Can I make this recipe vegetarian?
Definitely! Swap the chicken for cooked beans, sautéed vegetables, or even shredded jackfruit for a delicious vegetarian alternative that holds its own with the zesty sauce and melted cheese.
What’s the best way to shred cooked chicken breasts?
The easiest way is to use two forks to pull the chicken apart, or place cooked breasts in a stand mixer with a paddle attachment for just a few seconds—your choice depends on how quickly you want to prep!
Is it okay to use corn tortillas instead of flour?
You can use corn tortillas if you prefer, but flour tortillas tend to roll more easily without cracking and hold the filling better for this recipe. If using corn, warming them thoroughly before rolling helps prevent breakage.
Final Thoughts
I truly hope you give this Chicken Lime Enchiladas with Jalapeño and Cheddar Recipe a try because it’s such a wonderful way to brighten up your meal routine. The combination of zesty lime, gentle heat from jalapeño, and that molten cheesy topping is pure magic on a plate. It’s a dish that brings joy, comfort, and a touch of fiesta to your home—perfect for impressing friends, feeding family, or just treating yourself to something deliciously satisfying.
Print
Chicken Lime Enchiladas with Jalapeño and Cheddar Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Lime Enchiladas combine tender shredded chicken with a zesty lime-infused sauce and melted Monterey Jack and cheddar cheese, all wrapped in warm flour tortillas. Baked to bubbly perfection with a tangy, creamy sauce, this dish is garnished with fresh cilantro, lettuce, tomato, and avocado for a deliciously satisfying Mexican-inspired meal.
Ingredients
Enchiladas
- 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
Sauce
- 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
Garnish
- Cilantro
- Lettuce
- Tomato
- Avocado
Instructions
- Fill Tortillas: In a small bowl, combine the shredded chicken with 1 cup of shredded cheese and the pressed garlic. Divide this mixture evenly among the tortillas and roll each one up tightly. Place the rolled tortillas seam-side down in a greased 9×9 inch baking dish.
- Make Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the cornstarch and cook for 1 minute to form a roux. Gradually add the chicken broth, whisking constantly until the sauce thickens. Stir in onion powder, garlic powder, cumin, chopped jalapeño, lime juice, kosher salt, and black pepper. Finally, fold in the sour cream and remove the saucepan from the heat.
- Bake Enchiladas: Pour the prepared sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining cheese on top. Bake uncovered in a preheated oven at 350°F (175°C) for 25-30 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Garnish the enchiladas with chopped cilantro, shredded lettuce, diced tomatoes, and sliced avocado before serving to add fresh textures and flavors.
Notes
- For extra spice, include the seeds of the jalapeño or add more jalapeño to the sauce.
- You can substitute sour cream with Greek yogurt for a healthier option.
- If using small tortillas, increase the quantity to 12 to ensure enough servings.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best texture.
- To save time, use pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch.
