Chicken Lime Enchiladas
Easy, delicious, Chicken Lime Enchiladas for a weeknight meal!
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
Yield: 6 servings
Chicken Lime Enchiladas
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Chicken Lime Enchiladas
Ingredients
- 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
Instructions
- 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.
- 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.
- Pour mixture over enchiladas and top with remaining cheese. Bake for 25-30 minutes in a 350 degree oven, uncovered.
- Serve with chopped cilantro, lettuce, tomato and diced avocado. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 782 Total Fat: 46g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 155mg Sodium: 1529mg Carbohydrates: 50g Fiber: 6g Sugar: 4g Protein: 43g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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Super delish. Cheese is…awesome. The best stuff on the planet. Besides chocolate. And Biscoff. 🙂
…and I think lime makes anything, food OR drink, just a little bit better 🙂
These look amazing! Mexican is my favorite (and cilantro is DEFINITELY a vegetable); we’ll be making these fo’ sure!
This looks so yummy. I have a thing for enchiladas and CHEESE.
Sharon
You are making me hungry and I just ate dinner! Ha! These look delish! 🙂
Umm rhymes with Yumm, and that’s what’s going on here!!
Oy..
Cocoa powder totally counts as a seasoning:-) Mmmmm for melty cheese! These look awesome!!!
These sound so so so good. Pinning to serve this week!
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 🙂
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!
Thanks for sharing, I am always looking for new ways to use tortillas.
Wow…these look amazing! Definitely going to try them for dinner soon. Thanks for sharing!
– Diana at Diana Meredith Designs
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! http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-35.html
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
http://www.blissfulanddomestic.com/2012/05/feature-friday-linky-party-southern_24.html
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
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 . . . .
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Liked
Where’s the lime in the recipe? Or am I just blind? 😉
Oops, just saw it……sorry.
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Do you have a suggestion for making these vegetarian? My first thought is substituting black beans for chicken, but not sure if that would turn out. Any suggestions?
Here’s a great vegetarian enchilada recipe we love: https://www.shugarysweets.com/2014/04/butternut-squash-black-bean-enchiladas
I want to make these sooo bad but I jist don’t have the corn starch and I literally just got back from the grocery store. Is it absolutely necessary? Or can I use something else?
You can use flour instead of cornstarch!
these are by far our favorite enchiladas! making them for probably the 8th time right now! thank you!
Oh my gosh, thank you!!!! I need to get them back in our dinner rotation soon 🙂
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