Cilantro Lime Chicken Enchiladas

Say hello to one of our favorite 30 minute meals, Cilantro Lime Chicken Enchiladas. These green enchiladas are so tasty and come together in no time at all. We love the flavor combination of cilantro and lime and we know you will too!

Green enchiladas are some of our favorite. When you mix the green sauce with cream, it makes a perfect combo. We make these all the time for a great family weeknight meal. Topped with melted cheese, these smothered enchiladas are a go-to.

Add this Cilantro Lime Guacamole, and make it a meal to remember by pairing it with our Passion Fruit Cheesecake. You'll also love these other 30 minute meals, Sheet Pan Jerk Chicken, Sheet Pan Chicken Fajitas, and Tex Mex Hash.

While these are green sauce enchilada, you'll also love this red enchilada sauce.

Ingredients

We love the unique blend of ingredients that make this dish so delicious. Be sure to look to our ingredients list below for extra tips.

• Chicken- Used cooked shredded chicken. Check out our shredded chicken guide for our favorite methods.
• Lime juice- Fresh lime juice is always better tasting, but you can also use bottled for similar results.
• Cilantro- Recently I discovered freeze dried cilantro. I love fresh cilantro better, but having freeze dried cilantro on hand is a great alternative when I don't have time to go to the store. It stores great, and still has the same great taste!
• Seasoning-Garlic powder and cumin.
• Green enchilada sauce- verde sauce
• Heavy cream- Though heavy cream is best, you can substitute heavy cream for half and half or milk! The consistency will be runnier.
• Monterey Jack Cheese- Shredded, I buy the bagged pre-shredded cheese.
• Tortillas- Use larger tortillas so you have enough room to fill and roll them.

How to Make Cilantro Lime Chicken Enchiladas

Let's make Cilantro Lime Chicken Enchiladas! Follow these step by step instructions for best results.

1. Add cooked shredded chicken to a large mixing bowl. Add in the cilantro, lime juice, garlic powder, and cumin and mix.
2. Next add about ¼ cup of chicken mixture to the center of a tortilla and top with cheese. Roll the tortilla and place in a 9x13 pan. It's ok if they are packed in tight.
3. Mix together heavy cream and green enchilada sauce. Pour the sauce over the rolled tortillas. Top with the remaining cheese.
4. Cook for 20 minutes at 350 degrees or until cheese is melted and starts to brown.

Storing Cilantro Lime Chicken Enchiladas

Any leftovers will store well in an airtight container, in the refrigerator, for 2-3 days.

These homemade enchiladas can be reheated in the microwave. I also like reheating them in the oven to get that day of taste!

Recipe

Cilantro Lime Chicken Enchiladas

Andrea

Easy Cilantro Lime Chicken Enchiladas, easy homemade chicken enchiladas made with cilantro and lime, topped with creamy green sauce and cheese.

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5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

0 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories/serving 598 kcal

Equipment

• 9X13 baking pan
• Mixing Bowl

Ingredients

 

1x2x3x

• ▢ 2 cups shredded chicken cooked
• ▢ 5 tablespoons lime juice
• ▢ ⅓ cup cilantro
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon cumin
• ▢ 1 cup green enchilada sauce verde sauce
• ▢ ½ cup heavy cream
• ▢ 2 cups Monterey Jack Cheese shredded
• ▢ 6-8 tortillas

Instructions

• Preheat oven to 350 degrees
• First place the shredded  (cooked) chicken in a medium mixing bowl. Dump in the cilantro, lime juice, garlic powder, and cumin. Mix all together.
• Evenly disperse chicken mixture and half of the cheese down the middle of each tortilla and roll up.
• Place each rolled up tortilla in a 9x13 baking pan. These guys like to be tight, so squeeze them in!
• In a small bowl mix together green enchilada sauce (verde sauce) and heavy cream.
• Pour creamy green enchilada sauce on top of rolled tortillas. Top with the remaining cup of cheese. Add more if desired. See photos above for a great visual on these steps.
• Place in the oven  for 20 minutes or until cheese is melted and bubbly.

Notes

1. I have to make an effort to make sure I have cilantro on hand! Often I buy it for one meal and then it goes bad on me before I can do something with it again! I hate wasting food! Recently I discovered freeze dried cilantro. I love fresh cilantro better, but having freeze dried cilantro on hand is a great alternative when I don't have time to go to the store. It stores great, and still has the same great taste!
2. Often enchilada recipes will have you put sauce on the bottom of the pan. I don't do this because I feel like it helps prevent soggy tortillas. It also helps make delicious, soggy free, leftovers. If you love sauce on the bottom, feel free to add it to your Cilantro Lime Chicken Enchiladas!
3. Though heavy cream is best, you can substitute heavy cream for half and half or milk! The consistency will be runnier.

Nutrition

Serving: 1enchiladaCalories: 598kcalCarbohydrates: 30gProtein: 37gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 136mgSodium: 1253mgPotassium: 328mgFiber: 3gSugar: 7gVitamin A: 1403IUVitamin C: 7mgCalcium: 521mgIron: 4mg

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