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
Scale
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.
