Best 2 Cilantro Lime Enchiladas Recipes
Cilantro lime enchiladas are a delectable Mexican dish that combines the vibrant flavors of cilantro and lime with the savory goodness of enchiladas. This flavorful dish is perfect for any occasion, whether it's a casual weeknight dinner or a festive celebration. With its zesty and refreshing taste, cilantro lime enchiladas are sure to tantalize your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
CILANTRO-LIME ENCHILADAS
Categories Chicken
Number Of Ingredients 11
Steps:
- Instructions: Chicken: Preheat the oven to 425 degrees. I usually pound the chicken breasts with my meat mallet and then place them on a cold baking stone. Rub olive oil onto the chicken breasts and then sprinkle with a little hot pepper spice and Lawry's seasoning salt. Bake for 15 minutes and then chop/shred into tiny pieces to go into the enchilada mixture. Reduce oven heat to 350 degrees. Get out your 9x12 glass baking pan and spray it lightly with cooking oil. I use Pam olive oil or canola oil spray. Enchilada mixture: Warm up the cream cheese slightly in the microwave for about 15 seconds (don't forget to take it out of the foil wrapping!) Then, in a big bowl, combine the cream cheese with the following: chicken, 4 cups shredded cheese, fresh salsa (pico de gallo), juice from 1/2 lime, lots of cilantro, and hot pepper spice. Mix well. For a vegetarian version, you can substitute black beans for chicken. Reserve 2 cups of shredded cheese for the topping. Assembly: Scoop about 1 cup of the mixture onto each tortilla (more or less depending on how thick you want them) and roll it up so that the open side is facing up or slightly to the side. You just don't want the open flap to be facing down because the filling may fall out when you serve it up later with a spatula. I usually spread a little cream cheese on the inside edge of the tortilla as glue to hold it together. After you get all of the enchiladas in the pan, squeeze the remaining 1/2 lime and drizzle enchilada sauce lengthwise over the top. I usually use about ½ of the jar of sauce. Careful, this stuff is pretty salty. Bake at 350 degrees for 40 minutes. At 40 minutes, sprinkle the remaining 2 cups of shredded cheese on top and then top with some chopped cilantro and/or parsley flakes for color. Then stick it back in the oven for a few minutes to melt. Cool for 10 minutes before serving.
CHICKEN ENCHILADAS WITH CILANTRO-LIME RICE
Steps:
- Toss shredded chicken in skillet with enchilada sauce and garlic Bake at 350° for 35 to 40 minutes or until golden brown.
Tips:
- To make the perfect enchilada sauce, blend all the ingredients until smooth and creamy. Adjust the consistency by adding more or less water as needed.
- Use fresh, high-quality ingredients for the best flavor. Fresh cilantro and lime juice are essential for this recipe.
- Don't overstuff the enchiladas, or they will be difficult to roll and may fall apart.
- Be careful not to overcook the enchiladas, or they will become dry and tough.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or shredded cheese.
Conclusion:
Cilantro lime enchiladas are an easy and delicious meal that can be enjoyed by the whole family. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress. So next time you're looking for a quick and flavorful meal, give these enchiladas a try. You won't be disappointed!
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