Easy Cilantro Lime Chicken Enchiladas

So it's no secret, we have a thing for cilantro and lime! Have you tried our Cilantro Lime Guacamole?! It's such a great combo! Just like that delicious side, Cilantro Lime Chicken Enchiladas will need to be added into the dinner rotation! This easy 30 minute meal is perfect for a weeknight meal. The flavor is amazing! Each enchilada is packed with chicken, cheese, cilantro, and seasoned with lime, wrapped in a tortilla and smothered in creamy green enchilada sauce. Don't forget the Monterey Jack Cheese! Every bite is AMAZING!

Quick and Easy

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. Simple roll together the chicken, cheese, and cilantro in a tortilla. Top each tortilla with creamy green enchilada sauce and cheese and bake until the cheese is melty goodness! Great for busy school nights packed with activities and homework!

How to Make Easy Cilantro Lime Chicken Enchiladas

Let's make Easy Cilantro Lime Chicken Enchiladas!

These enchiladas come together so quickly. First take your shredded (cooked) chicken and put it 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 cheese.

Place in an oven preheated to 350 degrees for 20 minutes or until cheese is bubbly.

Tips, Tricks, and Substitutions

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.

Storing and Reheating Easy 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!

Other Quick and Easy Meals You May Also Like!

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Easy 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 3 votes

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Prep Time 10 mins

Cook Time 20 mins

0 mins

Total Time 30 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.
• 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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