Chez Jose Lime Chicken White Enchiladas
Transform your dinner routine with these irresistible Chez Jose Lime Chicken White Enchiladas! This flavor-packed recipe combines tender, lime-marinated shredded chicken with the perfect blend of garlic, cumin, and spices, all wrapped in soft flour tortillas. Smothered in a creamy, tangy white sauce made with sour cream and green chiles, then topped with gooey Monterey Jack cheese, these enchiladas bake to golden, bubbly perfection. Quick and easy to make in under an hour, this dish is ideal for weeknights but impressive enough for guests. Garnish with fresh cilantro for a vibrant finish and serve them warm for a comforting, zesty dinner everyone will love. Perfect for fans of Mexican-inspired cuisine, these enchiladas strike the perfect balance of creamy, cheesy, and citrusy flavors!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 8 pieces flour tortillas (8-inch)
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chiles
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons optional chopped fresh cilantro (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a medium bowl, combine lime juice, garlic powder, ground cumin, salt, and pepper. Add the chicken breasts to the bowl and coat them evenly with the mixture. Let them marinate for 15 minutes.
Heat the olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until fully cooked and no longer pink inside. Remove from heat and shred the chicken using two forks.
To assemble the enchiladas, spoon some of the shredded chicken and a sprinkle of Monterey Jack cheese into the center of each flour tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly pour in the chicken broth while continuing to whisk to avoid lumps. Cook until the sauce thickens, about 2-3 minutes.
Remove the saucepan from heat and stir in the sour cream and diced green chiles until smooth.
Pour the white sauce evenly over the rolled tortillas in the baking dish, ensuring all are fully coated. Sprinkle the remaining shredded Monterey Jack cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Optional: Garnish with fresh cilantro before serving. Serve warm and enjoy your Chez Jose Lime Chicken White Enchiladas!
Nutrition Facts
Calories |
3700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 7416 mg | 322% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 26.4 g | ||
| Protein | 206.2 g | 412% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 2537 mg | 195% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2169 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
