Description
These Chicken Lime Enchiladas feature tender shredded chicken blended with a flavorful Monterey Jack and cheddar cheese mix, wrapped in soft flour tortillas, and baked under a creamy, zesty lime-infused sauce. Garnished with fresh cilantro, lettuce, tomatoes, and avocado, this comforting Mexican-inspired dish offers a perfect balance of tangy, savory, and spicy flavors ideal for a satisfying family 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 cooked chicken with 1 cup of the shredded Monterey Jack and cheddar cheese blend and the pressed garlic cloves. Equally fill each tortilla with the chicken mixture and roll them tightly.
- Arrange in Baking Dish: Place the filled tortillas seam-side down in a greased 9×9 inch baking dish to prevent unrolling during baking.
- Make Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the cornstarch and cook for about 1 minute to eliminate the raw starch taste. Gradually whisk in the chicken broth, stirring constantly until the mixture thickens into a smooth sauce. Add onion powder, garlic powder, ground cumin, chopped jalapeño, freshly squeezed lime juice, kosher salt, and fresh ground black pepper. Stir in the sour cream and remove from heat to maintain creaminess.
- Pour Sauce and Add Cheese: Pour the creamy sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining shredded cheese on top to create a bubbly, golden cheesy layer after baking.
- Bake Enchiladas: Bake uncovered in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until the cheese is completely melted, bubbly, and slightly browned around the edges.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped cilantro, shredded lettuce, diced tomatoes, and slices of ripe avocado for added freshness and texture. Serve hot to enjoy the full flavors and creamy texture.
Notes
- For a spicier dish, include the seeds of the jalapeño or add additional sliced jalapeños as garnish.
- You can substitute the chicken broth with vegetable broth for a lighter flavor or to modify dietary preferences.
- Use corn tortillas instead of flour for a gluten-free version, but adjust the quantity as corn tortillas are smaller and more fragile.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
- Shredding the chicken from rotisserie chicken or leftover cooked chicken saves time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
