Description
A creamy, cheesy chicken enchilada with bright cilantro and lime. Mix shredded chicken with spices, roll with tortillas, bake until gooey, then finish with fresh herbs and lime. Perfect for weeknight dinners.
Ingredients
Scale
- 1 lb cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 small flour tortillas
- 1 cup enchilada sauce (red or green)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13 inch baking dish.
- Saute shredded chicken, cumin, chili powder, salt, and pepper in olive oil until warmed.
- Stir in half the cheddar, half the Monterey Jack, lime juice, and a splash of sauce.
- Warm tortillas until pliable.
- Layer tortillas with chicken mixture, roll, and place in baking dish.
- Pour remaining sauce over rolls, top with cheese, and bake 20-25 minutes.
- Let rest, then garnish with cilantro, sour cream, and lime juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican