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
Scale
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.
