Best 8 Creamy Key Lime Chicken Enchiladas Recipes

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Dive into the vibrant flavors of Creamy Key Lime Chicken Enchiladas, a tantalizing culinary adventure that promises an explosion of tastes and textures. This zesty dish combines the tangy freshness of key limes with the comforting richness of cream and cheese, all harmoniously wrapped in tender tortillas. The chicken filling, infused with the zestiness of lime and a touch of heat, takes center stage, while a creamy, flavorful sauce bathes each enchilada, adding a layer of indulgence. Baked to perfection, these enchiladas emerge from the oven golden and bubbling, ready to captivate your taste buds with every bite. So, let's embark on this culinary journey and discover the secrets behind creating the ultimate Creamy Key Lime Chicken Enchiladas.

Check out the recipes below so you can choose the best recipe for yourself!

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

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

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!

EASIEST CHICKEN ENCHILADAS



Easiest Chicken Enchiladas image

Found this recipe in a 'Quick Cooking' and made a few adaptions to suit my tastes and make it a little less time consuming. It reminds me of a dish at a local Mexican restaurant (enchilada de monterray). Very yummy!

Provided by riffraff

Categories     Mexican

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 can cream of chicken soup
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 cup sour cream
2 cups shredded cheese, divided (I prefer colby and monteray jack blend, but whatever your preference is will work)
10 flour tortillas
2 cups chicken, cooked and cubed

Steps:

  • Mix together soup, green chilies, sour cream and 1 1/2 cups of cheese.
  • Put 1/3rd of this mixture in separate bowl.
  • Add chicken to remaining 2/3rds.
  • Place heaping spoonful of chicken and soup mixture on each tortilla shell and place seam side down in greased 9x13 pan.
  • Top with remaining soup mixture and sprinkle with remaining cheese.
  • Bake, uncovered, at 350 for 20, 25 minutes or until heated through.

Nutrition Facts : Calories 311.3, Fat 18.1, SaturatedFat 9.4, Cholesterol 33.8, Sodium 918.5, Carbohydrate 26.9, Fiber 1.2, Sugar 1, Protein 10.7

EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back. -Janice Montiverdi, Sugar Land, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1 small onion, chopped
1 small green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon vegetable oil
5-1/2 cups cubed cooked chicken
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups chicken broth
1 to 2 tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
1 cup sour cream
12 flour tortillas (8 inches)
1-1/2 cups (12 ounces each) shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas., Bake, uncovered, at 350° for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.

Nutrition Facts :

CREAMY KEY LIME CHICKEN ENCHILADAS RECIPE



Creamy Key Lime Chicken Enchiladas Recipe image

Provided by brandymarshall

Number Of Ingredients 9

1/2 cup onion, chopped
1 (4.5-ounce) Old El Paso® chopped green chiles
2 1/2 cups deli rotisserie chicken, shredded
1 (6-ounce) containter Yoplait® Greek 100 Key lime yogurt
1/2 cup fresh cilantro, chopped
Juice of 1 medium lime
1 (10-ounce) can Old El Paso® enchilada sauce (hot or medium)
12 corn tortillas
1/2 cup reduced-fat Mexican cheese blend, shredded, about 2 ounces

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook onion, chiles and chicken over medium-high heat about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 cup of the cilantro, and the lime juice. Stir in 1/2 cup of the enchilada sauce. Fill each tortilla with 1/4 cup chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese. Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm.

ULTIMATE CREAMY CHICKEN ENCHILADAS



Ultimate Creamy Chicken Enchiladas image

This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 16

1 ¼ pounds skinless, boneless chicken breast halves
2 teaspoons kosher salt, divided
2 teaspoons chili powder, divided
1 ½ teaspoons ground cumin, divided
12 (6 inch) flour tortillas
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 medium poblano pepper, seeded and chopped
1 small yellow bell pepper, finely chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ (8 ounce) package cream cheese
4 ounces sour cream
4 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 cup refried beans
1 (15 ounce) can red enchilada sauce

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
  • Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
  • While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
  • Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
  • Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g

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:

  • For a spicier enchilada, use a hotter salsa or add a teaspoon of chili powder to the chicken mixture.
  • If you don't have heavy cream, you can substitute with milk or sour cream.
  • To make the enchiladas ahead of time, assemble them and then cover and refrigerate for up to 24 hours. Bake as directed when you're ready to serve.
  • Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or shredded lettuce.

Conclusion:

These Creamy Key Lime Chicken Enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. The creamy key lime sauce adds a unique and tangy flavor to the enchiladas, and the chicken is cooked to perfection. With a few simple tips, you can make these enchiladas even better. So next time you're looking for a new and exciting recipe, give these Creamy Key Lime Chicken Enchiladas a try!

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