Description
These Chicken Lime Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken, a zesty lime cream sauce, and a blend of Monterey Jack and cheddar cheese. Rolled in warm flour tortillas and baked until bubbly and golden, they are perfect for family dinners or casual gatherings.
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
Garnishes
- Cilantro, chopped
- Lettuce, shredded
- Tomato, diced
- Avocado, diced
Instructions
- Prepare Filling: In a small bowl, combine the shredded chicken with 1 cup of the shredded cheese and the pressed garlic. Mix well to evenly distribute the flavors.
- Fill Tortillas: Evenly distribute the chicken-cheese mixture among the tortillas. Roll each tortilla tightly and place them seam-side down in a greased 9×9 inch baking dish, arranging them snugly side by side.
- 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 while whisking constantly until the sauce thickens. Stir in onion powder, garlic powder, ground cumin, chopped jalapeño, lime juice, kosher salt, and fresh ground black pepper. Remove from heat, then stir in the sour cream until fully combined and smooth.
- Assemble and Bake: Pour the prepared sauce evenly over the filled tortillas in the baking dish. Sprinkle the remaining shredded cheese on top. Bake uncovered in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove enchiladas from the oven and garnish with chopped cilantro, shredded lettuce, diced tomatoes, and avocado before serving warm.
Notes
- For extra flavor, you can use rotisserie chicken or leftover cooked chicken.
- Adjust the jalapeño quantity based on your preferred spice level or substitute with a milder pepper.
- To make this dish gluten-free, substitute the flour tortillas with corn tortillas.
- You can prepare the sauce a day ahead and refrigerate to save time.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
