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!
By far one of the best recipes on Pinterest! Eating it now, has become a staple on my weekly menu. Cudos!
-Noel Steinle
Why This Recipe is the Best
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 and so quick and easy to make. Add this Cilantro Lime Guacamole for some added yumminess.
While these are green sauce enchilada, you'll also love this red enchilada sauce.
Jump to:
Key Ingredients
We love the unique blend of ingredients that make this dish so delicious. Be sure to look to our key 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. In a recipe like this, very few of our taste testers could notice a difference.
- Seasoning-Garlic powder and cumin. We tested the spices on this recipe over and over until we came to the perfect flavoring.
- Tortillas- Our favorite is always cooking up raw tortillas for that delicious flavor and texture.
How to Make Cilantro Lime Chicken Enchiladas
Let's make Cilantro Lime Chicken Enchiladas! Follow these step by step instructions for best results.
- Add cooked shredded chicken to a large mixing bowl. Add in the cilantro, lime juice, garlic powder, and cumin and mix.
- 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.
- Mix together heavy cream and green enchilada sauce. Pour the sauce over the rolled tortillas. Top with the remaining cheese.
- Cook for 20 minutes at 350 degrees or until cheese is melted and starts to brown.
Top Tips
These green enchiladas come together so quickly. I often use pre cooked chicken I have in the freezer to make this meal in a pinch. Great for busy school nights packed with activities and homework!
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!
Check out our Sheet Pan Chicken Fajitas, and Tex Mex Hash for other delicious meals.
Recipe
Cilantro Lime Chicken Enchiladas
Equipment
- 9X13 baking pan
Ingredients
- 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
- 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!
- 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!
- Though heavy cream is best, you can substitute heavy cream for half and half or milk! The consistency will be runnier.
Nutrition
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!
Cami wing says
I love the tip and tricks section! It helps know what to expect
Hannah Lewis says
I’m not usually a fan of enchiladas, but these are amazing! They are so easy and fast to whip up. They are so creamy and tasty!
Noel Steinle says
By far one of the best recipes on Pinterest! Eating it now, has become a staple on my weekly menu. Cudos!
Andrea says
We love to hear this, I'm so glad you love it as much as we do! Thank you so much for sharing!
Sammi says
I love these SOOOO much! These are in my top 5 favorite meals ever!