Lime Chicken Enchiladas
Brighten up your dinner table with these tangy and irresistible Lime Chicken Enchiladas, a bold twist on a classic Mexican favorite! This easy-to-follow recipe combines tender shredded chicken infused with fresh lime juice and zest, creamy sour cream, and zesty green enchilada sauce, all wrapped in soft flour tortillas and topped with melted Monterey Jack cheese. Seasoned to perfection with garlic, cumin, and a touch of cilantro, each bite bursts with vibrant flavor. Ready in just 45 minutes, these enchiladas are the perfect weeknight meal or crowd-pleaser for your next gathering. Don’t forget to garnish with extra cilantro for that final fresh touch—your taste buds will thank you!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 0.25 cups Fresh lime juice
- 1 tablespoon Lime zest
- 1 cup Sour cream
- 2 cups Green enchilada sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 0.5 teaspoons Salt
- 0.25 cups Fresh cilantro, chopped
- 2 cups Shredded Monterey Jack cheese
- 8 pieces Flour tortillas
- 1 tablespoon Olive oil
- 1 4-ounce can Diced green chiles
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or non-stick spray.
In a large mixing bowl, combine the cooked shredded chicken, lime juice, lime zest, garlic powder, cumin, salt, 1 cup of shredded Monterey Jack cheese, diced green chiles, and freshly chopped cilantro. Stir until the mixture is evenly combined.
Spread 1/2 cup of green enchilada sauce across the bottom of the prepared baking dish.
Take one flour tortilla and spoon about 1/3 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
In a separate medium bowl, whisk together the sour cream and the remaining green enchilada sauce until smooth.
Pour the sour cream and enchilada sauce mixture evenly over the rolled tortillas in the baking dish, making sure the enchiladas are fully coated.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the enchiladas rest for 5 minutes before serving. Garnish with extra cilantro and serve warm.
Nutrition Facts
Calories |
3650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 10581 mg | 460% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 39.6 g | ||
| Protein | 320.0 g | 640% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2634 mg | 203% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 3745 mg | 80% | |
*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.
