There is something truly irresistible about the vibrant flavors packed into my Chicken Lime Enchiladas Recipe. This dish combines tender shredded chicken, a creamy lime-infused sauce, and a cheesy, comforting bake finished with fresh garnishes that bring brightness and color to every bite. It’s a perfect marriage of zesty and rich, effortlessly delicious and sure to become a beloved staple in your recipe collection.
Ingredients You’ll Need
The beauty of this recipe lies in how straightforward yet thoughtfully chosen the ingredients are. Each one plays a crucial role, from the smooth shredded chicken to the tangy lime juice, crafting layers of flavor and texture that are pure magic when combined.
- Flour tortillas: Burrito-sized work best for easy rolling and hearty bites.
- Cooked chicken breasts: Shredded for tender, lean protein that soaks up the sauce beautifully.
- Monterey Jack and cheddar cheese blend: Melts perfectly and adds creaminess with a mild tang.
- Garlic cloves: Pressed fresh to give that essential aromatic punch.
- Butter: Helps create the luscious base for the sauce.
- Cornstarch: Thickens the sauce to a velvety consistency.
- Chicken broth: Adds depth without overpowering, keeping flavors balanced.
- Onion powder: Amplifies the savory profile.
- Garlic powder: Enhances garlic notes while bonding with the other spices.
- Ground cumin: Brings a warm, earthy spice essential to enchiladas.
- Jalapeño: Seeded and chopped for a gentle heat and fresh bite.
- Kosher salt: Perfectly seasons the entire dish.
- Fresh ground black pepper: Adds a subtle sharpness.
- Lime juice: The bright, zesty star that ties this recipe together.
- Sour cream: Adds creaminess and tang to the sauce.
- Cilantro, lettuce, tomato, and avocado: Fresh garnishes that add crunch, color, and coolness.
How to Make Chicken Lime Enchiladas Recipe
Step 1: Prepare the Filling and Roll Tortillas
Start by mixing your shredded cooked chicken with one cup of the cheese and the freshly pressed garlic. This simple filling bursts with flavor and melts beautifully when baked. Next, spoon this mixture evenly onto each tortilla. Roll each one snugly and arrange them seam-side down in a greased baking dish so they hold together perfectly while baking.
Step 2: Make the Creamy Lime Sauce
In a saucepan over medium heat, melt the butter, then stir in the cornstarch to create a thickening base. Slowly whisk in your chicken broth, stirring constantly until the sauce thickens up nice and smooth. Now, add the onion powder, garlic powder, cumin, chopped jalapeño, lime juice, salt, and pepper for bold flavor. Finally, stir in the sour cream and take the sauce off the heat, ready to pour over those rolled-up tortillas.
Step 3: Assemble and Bake
Pour the vibrant lime cream sauce evenly over your enchiladas, then sprinkle the remaining cheese on top for that irresistible golden crust. Bake uncovered in a preheated 350°F (175°C) oven for 25 to 30 minutes. Your kitchen will fill with mouthwatering aromas, and the cheese will melt to bubbly perfection.
Step 4: Garnish and Enjoy
Once out of the oven, sprinkle chopped cilantro, shredded lettuce, diced tomatoes, and creamy avocado over the enchiladas. These fresh toppings aren’t just pretty — they add a cool, crisp contrast that elevates every bite to something truly special.
How to Serve Chicken Lime Enchiladas Recipe
Garnishes
Garnishes like cilantro, crisp lettuce, diced juicy tomatoes, and creamy avocado introduce vibrant freshness and texture. They brighten the richness of the enchiladas and provide visual appeal that makes the dish inviting and lively on the plate.
Side Dishes
Serve your Chicken Lime Enchiladas with Mexican rice, refried beans, or a light corn salad to keep the meal balanced and satisfying. These sides complement the creamy, zesty flavors and create a festive, hearty dinner experience.
Creative Ways to Present
For a fun twist, try serving individual enchilada rolls topped with a drizzle of lime crema or inside crispy taco shells for a crunchy contrast. You can also layer the filling and sauce in a casserole dish for an easy family-style bake that everyone can dig into.
Make Ahead and Storage
Storing Leftovers
Chicken Lime Enchiladas Recipe leftovers should be stored in an airtight container in the refrigerator. They keep well up to 3 days, allowing the flavors to meld and intensify even more, making for an even tastier next-day meal.
Freezing
If you want to enjoy this dish later, fully assemble your enchiladas but don’t bake them. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months. When ready, bake from frozen without thawing, just adding extra baking time.
Reheating
Reheat leftovers in the oven at 350°F until warmed through to preserve texture and flavor. Microwaving works for a quick fix but can sometimes make the tortillas softer. Cover with foil to prevent drying out while reheating.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a delightful authentic touch, though they can be a bit more fragile. To prevent cracking, warm them slightly before rolling to make them more pliable.
What type of chicken is best for this recipe?
Cooked chicken breasts are ideal because they shred easily and provide lean protein. You can also use rotisserie chicken for convenience without sacrificing flavor.
Can I make this recipe gluten-free?
Yes, substitute the flour tortillas with gluten-free tortillas, and use a gluten-free chicken broth. Double-check your spices for gluten content to keep it safe for sensitive diets.
How spicy is this enchilada recipe?
The spice level is mild to moderate thanks to the seeded jalapeño, which adds just a subtle warmth. You can adjust by adding more jalapeño seeds or including a dash of chili powder if you like it hotter.
Is there a vegetarian option for this recipe?
Definitely! Swap the chicken for roasted vegetables like zucchini, mushrooms, and bell peppers, and use vegetable broth in the sauce. You’ll still get the wonderful lime and cheese flavors in a satisfying vegetarian version.
Final Thoughts
This Chicken Lime Enchiladas Recipe is one of those dishes that feels like a warm, comforting hug on a plate while delivering fresh, exciting flavors you crave. It’s easy to make but elegant enough to impress friends and family. Trust me, once you try it, it will be a recipe you return to again and again for both weeknight dinners and special occasions.
Print
Chicken Lime Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Delight in these creamy, zesty Chicken Lime Enchiladas featuring tender shredded chicken, a blend of Monterey Jack and cheddar cheese, and a flavorful lime-infused sauce. Perfectly baked for a comforting and vibrant Mexican-inspired meal.
Ingredients
For the 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
For the 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
For Garnish
- Cilantro, chopped
- Shredded lettuce
- Diced tomatoes
- Avocado slices
Instructions
- Prepare the Filling. In a small bowl, mix the shredded chicken with 1 cup of the cheese and the pressed garlic until evenly combined, ensuring the flavors meld well.
- Assemble the Enchiladas. Fill each tortilla equally with the chicken and cheese mixture, then roll them up tightly. Place the rolled tortillas seam-side down in a greased 9×9 inch baking dish for even cooking.
- Make the Sauce. In a small saucepan over medium heat, melt the butter. Whisk in the cornstarch and cook for 1 minute to eliminate raw flavor. Gradually add the chicken broth while whisking constantly until the sauce thickens. Stir in the onion powder, garlic powder, cumin, chopped jalapeño, lime juice, salt, and pepper. Remove from heat and mix in the sour cream thoroughly.
- Top and Bake. Pour the prepared sauce evenly over the assembled enchiladas, then sprinkle the remaining cheese blend 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.
- Garnish and Serve. Remove from the oven and garnish with fresh cilantro, shredded lettuce, diced tomatoes, and avocado slices to add freshness and vibrant color. Serve warm for the best experience.
Notes
- For a spicier dish, include the jalapeño seeds or add extra jalapeño slices on top before baking.
- If you prefer corn tortillas for authentic flavor, warm them to prevent cracking before filling.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Use rotisserie chicken as a convenient shortcut for shredded chicken.
- Add a squeeze of fresh lime juice before serving for an extra burst of citrus brightness.
