Chicken Lime Enchiladas

by aimee @ shugarysweets on May 21, 2012

Easy, delicious, Chicken Lime Enchiladas for a weeknight meal!
Chicken Lime Enchiladas. These are SO DELICIOUS and easy to make!
I have a thing for cheese. And rice krispie treats. And chocolate cake. But right now let’s talk about enchiladas covered in melted cheese. This is one very healthy dinner. 
You disagree?
Do you see that plate with all the veggies? That’s health food, people. Stay with me. 
The enchiladas have cumin in them, which is one of my favorite seasonings, ever. Unless cocoa powder counts as a seasoning? Hmm…
Anyways, make these for dinner, load your plate with veggies, and grab a bite!
Oh man, look at that cheese. Whoops, forgot the veggies on this bite, but there is a little piece of cilantro…and it is green…so I think it counts towards my “green leafy vegetables.” Don’t tell my kids I said that though.
Want more Mexican inspired dishes?
Margarita Doughnuts  (yes these totally count as mexican inspired)

You can also check out my Pinterest Board : Cinco de Mayo 

Chicken Lime Enchiladas

Yield: 6 servings


  • 6 flour tortillas, burrito sized
  • 3 chicken breasts, cooked and shredded
  • 12 oz shredded Monterey Jack and cheddar cheese
  • 2 cloves garlic, pressed
  • 1/4 cup butter
  • 3 Tbsp corn starch
  • 1 1/2 cup chicken broth
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 1 jalapeno, seeded and chopped
  • 1 tsp kosher salt
  • 5 cranks fresh ground black pepper
  • 1 lime, juiced
  • 8oz sour cream
  • cilantro, lettuce, tomato and avocado for garnish


  1. In a small bowl mix shredded chicken with 1 cup of the cheese and the pressed garlic. Fill 6 tortillas equally. Roll the tortillas and lay in a 9x9 square baking dish.
  2. In a small saucepan on medium heat, melt butter completely. Whisk in the corn starch and cook for one minute. Whisk in broth, stirring constantly. Keep stirring until mixture becomes thick. Quickly add onion and garlic powder, cumin, jalapeno, lime juice, salt and pepper. Fold in sour cream and remove from heat.
  3. Pour mixture over enchiladas and top with remaining cheese. Bake for 25-30 minutes in a 350 degree oven, uncovered.
  4. Serve with chopped cilantro, lettuce, tomato and diced avocado. Enjoy!
  5. **adapted from Joyful Momma's Kitchen

{ 19 comments… read them below or add one }

Dorothy @ Crazy for Crust May 21, 2012 at 11:47 pm

Super delish. Cheese is…awesome. The best stuff on the planet. Besides chocolate. And Biscoff. :)


Kristin May 22, 2012 at 12:47 am

…and I think lime makes anything, food OR drink, just a little bit better :)


Ashley @ Kitchen Meets Girl May 22, 2012 at 1:52 am

These look amazing! Mexican is my favorite (and cilantro is DEFINITELY a vegetable); we’ll be making these fo’ sure!


Sharon May 22, 2012 at 2:24 am

This looks so yummy. I have a thing for enchiladas and CHEESE.



Holly May 22, 2012 at 2:35 am

You are making me hungry and I just ate dinner! Ha! These look delish! :)


Gerry @Foodness Gracious May 22, 2012 at 4:48 am

Umm rhymes with Yumm, and that’s what’s going on here!!


Jocelyn May 22, 2012 at 5:24 am

Cocoa powder totally counts as a seasoning:-) Mmmmm for melty cheese! These look awesome!!!


Nicola May 22, 2012 at 10:50 am

These sound so so so good. Pinning to serve this week!


Katie May 22, 2012 at 10:43 pm

I’m with you on the cumin, it is my favorite spice…I put it in anything I can. These enchiladas look soooo good! I haven’t made enchiladas in a long time (because of the calorie factor), but I see breaking that in the near future :)


Julie @ Table for Two May 22, 2012 at 11:58 pm

Whenever a recipe calls for cumin, I add in a tsp or so more because I absolutely love the flavor! Enchiladas are one of my favs and yours looks so good with the cheesy goodness and I love that there’s lime!


Stefanie May 23, 2012 at 4:23 pm

Thanks for sharing, I am always looking for new ways to use tortillas.


Diana Meredith Designs May 24, 2012 at 3:46 am

Wow…these look amazing! Definitely going to try them for dinner soon. Thanks for sharing!
- Diana at Diana Meredith Designs


Debi May 24, 2012 at 5:43 pm

I need this for lunch, supper, heck, I’d eat it for breakfast! Thank you for sharing on Thursday’s Treasures Week 35. I hope you will share again next week. <3 and hugs!


Danielle Wagasky May 25, 2012 at 5:17 am

This sounds so good. My hubby would love this! I would love for you to link this up to my Feature Friday Linky Party.

Danielle @ Blissful and Domestic


Six Sisters May 28, 2012 at 4:46 pm

These chicken enchiladas look so good! We appreciate you linking up with us!! It’s so fun to see all of the great ideas and recipes! We hope to see you back again soon! -The Sisters


Carol May 31, 2012 at 11:24 pm

Good heavens . . . this looks divine!! And I am so down with your idea of cocoa powder as a seasoning. I’m in! You know, just in case you need some followers . . . .


Ann schnitzer October 26, 2014 at 3:13 am



Ellen October 26, 2014 at 2:18 pm

Where’s the lime in the recipe? Or am I just blind? ;-)


Ellen October 26, 2014 at 2:20 pm

Oops, just saw it……sorry.


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