Best 5 Chez Jose Lime Chicken White Enchiladas Recipes

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"Chez José Lime Chicken White Enchiladas" is a tantalizing and flavorful dish that captures the essence of Mexican cuisine. This delectable recipe combines the zesty tang of lime with the savory richness of chicken and cheese, all wrapped in warm, pillowy tortillas. Whether you're craving a delightful meal for a family gathering or a romantic dinner date, this culinary creation is guaranteed to satisfy your cravings and leave you yearning for more. Let's embark on a culinary journey and discover the secrets behind crafting the perfect "Chez José Lime Chicken White Enchiladas."

Let's cook with our recipes!

WHITE CHICKEN ENCHILADAS



White Chicken Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 20

4 boneless, skinless chicken breast fillets
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
2 or 3 hot chiles, such as serrranos, jalapenos or the like
1 large onion, diced
1 jalapeno, seeded and finely diced
1 tablespoon vegetable oil
3 cups low-sodium chicken broth, plus more as needed
1 1/2 cups heavy cream
1 teaspoon paprika
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 1/2 cups grated Monterey jack cheese
1 cup sour cream, plus more for serving
16 small corn or flour tortillas
1 cup store-bought salsa
1/4 cup fresh cilantro leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks.
  • Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
  • In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
  • In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much).
  • Preheat the oven to 350 degrees F.
  • Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
  • Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
  • Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.

CHEZ JOSE LIME CHICKEN WHITE ENCHILADAS



Chez Jose Lime Chicken White Enchiladas image

This recipe was in our local paper several years back. It was a restaurant review of Chez Jose's. I went to the restaurant; so enjoyed this dish, that I came home to prepare it for our family. It has been a favorite ever since. It is now my gift to you. And I still have it at Chez Jose's every, single time that I go there.

Provided by Grannydragon

Categories     Whole Chicken

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 roasting chicken, cut up
1 medium onion, diced
1/2 cup dry white wine
1 cup chicken broth
2 garlic cloves, minced
2 teaspoons white pepper
2 teaspoons dried oregano
2 1/2 teaspoons salt (divided)
2 1/2 limes, juice of (divided)
1/2 cup half-and-half
1 pinch cayenne pepper
1 lime, zest of (or more)
4 -6 corn tortillas
16 ounces sour cream (I use gluten free)
1 cup cheddar cheese, grated (I use more)

Steps:

  • Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano, 2 teaspoons of salt and the juice from 1-1/2 limes,(bottled lime juice works nicely, also) and enough water to cover chicken. Simmer until meat falls off the bone (about 45 minutes)(I just use my pressure cooker for 35 minutes after it starts to release it's pressure.).
  • Remove chicken from pot, into bowl, with a slotted spoon and allow to cool until you can handle it easily. Remove bones from the chicken. Discard bones;reserve meat. This can even be done the night before. Save the stock, it makes into a wonderful chicken soup,later.
  • In a small bowl stir sour cream,the half and half, 1/2 teaspoon salt, a good pinch of cayenne pepper, remaining lime juice and rind together.
  • Lightly grease microwave proof casserole dish that is big enough to lay an 8 inch corn tortilla in it flat.
  • Soften the corn tortilla's in the microwave for a few minutes, layered between a clean damp kitchen towel.
  • To Assemble the Enchiladas:.
  • Place a corn tortilla in the bottom of the prepared casserole dish. Layer with chicken meat and top with the lime/sour cream mixture. Sprinkle with cheese, repeat these layers until the ingredients are gone. The top layer shall be the lime/sour cream mixture and more cheddar cheese.
  • Put in microwave for about 6 minutes or until it is bubbling nicely and cheese is melted.

Nutrition Facts : Calories 653.5, Fat 49.2, SaturatedFat 25.4, Cholesterol 156.5, Sodium 1987.8, Carbohydrate 23.4, Fiber 2.7, Sugar 6.7, Protein 26.3

HONEY-LIME CHICKEN ENCHILADAS



Honey-Lime Chicken Enchiladas image

This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is.

Provided by Jen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 6

Number Of Ingredients 9

2 cooked chicken breast halves, shredded
⅓ cup honey
¼ cup freshly squeezed lime juice
2 teaspoons chili powder
2 teaspoons minced garlic
1 (14 ounce) can green enchilada sauce
½ cup heavy whipping cream
12 corn tortillas
2 cups shredded queso asadero (white Mexican cheese)

Steps:

  • Place shredded chicken in a bowl.
  • Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
  • Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
  • Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

Nutrition Facts : Calories 440 calories, Carbohydrate 46.3 g, Cholesterol 75.8 mg, Fat 20.6 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 11.1 g, Sodium 507.1 mg, Sugar 16.6 g

LIME CHICKEN ENCHILADAS



Lime Chicken Enchiladas image

A wonderful version of chicken enchiladas. The flavors work very well together and it's easy to make, a must try recipe.

Provided by Marie95

Categories     < 4 Hours

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

3 1/2-4 lbs chicken breasts
1 cup chopped onion
1/3 cup white wine
2/3 cup chicken broth
4 chopped garlic cloves
2 teaspoons pepper
2 teaspoons dried oregano
2 1/2 teaspoons kosher salt
2 1/2 limes
16 ounces sour cream
1/2 cup half-and-half
1 lime, zest of
vegetable oil, to soften tortilla
8 corn tortillas
1 cup shredded cheddar cheese

Steps:

  • In a medium stockpot combine the chicken, wine, broth, pepper, oregano only 2 teaspoons of the kosher salt, juice from 1 1/2 limes and water to cover the chicken fully. Bring to a boil, recue heat and simmer until chicken is cooked through and done.
  • Cool chicken for about 15 minutes and remove from the broth. Retain broth for future use if you would like. Cut or shred chicken into small pieces.
  • In a medium bowl mix together sour cream, half and half, and remaining 1/2 teaspoon of kosher salt, juice from 1 lime and the lime zest.
  • Preheat oven to 400 degrees. Lightly grease a 9 by 13 inch baking pan.
  • Heat a small amount of oil over medium heat to soften each tortilla in the hot oil. It should only take a few seconds a side. Pat off excess oil with a paper towel.
  • Fill each tortilla with 1/2 cup of chicken. Roll tortilla up and place into the prepared pan, with the open side of the tortilla facing down. Top with the lime/sour cream mixture. Cover with cheddar cheese and back for 20 to 25 minutes making sure cheese melts and enchiladas are heated through. Enjoy!

HONEY LIME CHICKEN ENCHILADAS RECIPE



Honey Lime Chicken Enchiladas Recipe image

Flavorful marinated honey lime chicken wrapped in tortillas and cheese with a creamy white sauce. These enchiladas can also be made ahead of time and frozen for another day!

Provided by Steph Loaiza

Categories     Main Course

Time 1h15m

Number Of Ingredients 9

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
3 boneless, skinless chicken breasts (cooked and shredded)
16 ounces green enchilada sauce (divided)
10 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup heavy cream

Steps:

  • Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
  • Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
  • Preheat oven to 350 degrees F.
  • Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
  • Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
  • Placed rolled tortillas into prepared pan.
  • Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
  • Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.

Nutrition Facts : Calories 431 kcal, Carbohydrate 35 g, Protein 20 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 98 mg, Sodium 510 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

Tips:

  • Use fresh ingredients: Fresh ingredients will give your enchiladas the best flavor. If you can, use organic, locally-sourced ingredients.
  • Don't overcook the chicken: Chicken is a delicate meat, so it's important not to overcook it. Cook the chicken until it is cooked through but still moist.
  • Use a flavorful cheese: The cheese is one of the most important ingredients in enchiladas, so choose a cheese that has a lot of flavor. Some good options include cheddar cheese, Monterey Jack cheese, and queso Oaxaca.
  • Use a flavorful sauce: The sauce is another important ingredient in enchiladas, so choose a sauce that has a lot of flavor. Some good options include a tomatillo sauce, a green chili sauce, or a red chili sauce.
  • Don't be afraid to experiment: There are many different ways to make enchiladas, so don't be afraid to experiment. Try different ingredients and different cooking methods to find the perfect enchiladas for you.

Conclusion:

Enchiladas are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste. Whether you like your enchiladas spicy or mild, cheesy or saucy, there is a recipe out there for you. So next time you're looking for a quick and easy meal, give enchiladas a try.

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