Chicken Lime Enchiladas

Yield: 6 servings

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Chicken enchiladas covered in melty cheese and flavored with zesty lime are begging to be added to your meal plan this week. With tons of flavor and just the right amount of heat, these easy Chicken Enchiladas make everyone happy at dinnertime!

Ingredients

6 flour tortillas, burrito sized (or 12 small tortillas)
3 chicken breasts, cooked and shredded
12 ounce shredded Monterey Jack and cheddar cheese
2 cloves garlic, pressed
¼ cup butter
3 Tablespoons corn starch
1 ½ cup chicken broth
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons cumin
1 jalapeno, seeded and chopped
1 teaspoon kosher salt
5 cranks fresh ground black pepper
1 lime, juiced
1 cup 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. You can also do two rows of small tortillas as pictured.
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!

Notes

I used burrito sized flour tortillas for this recipe. You could also substitute corn tortillas or fajita sized flour tortillas, but you will need to use more of them.

Tip: heat tortillas in the microwave for 10 - 15 seconds for easier rolling! This is especially useful if you use corn tortillas, which tend to break more easily when rolling.

I like using leftover chicken breasts from other meals to make this recipe even easier. For a quick weeknight option when you don't have chicken ready to go, grab a rotisserie chicken from the grocery store!

Homemade Taco Seasoning can be subbed for the spices in the recipe, if you like.

Feel free to double the recipe and use two baking dishes if you're feeding a crowd.

Try topping the enchiladas with a little Easy Pico de Gallo recipe or Guacamole as a fun alternative to (or addition to) the other garnishes.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 782Total Fat: 46gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 155mgSodium: 1529mgCarbohydrates: 50gFiber: 6gSugar: 4gProtein: 43g