Best 5 Lime Chicken Enchiladas Recipes
Are you searching for a tantalizing dish that bursts with vibrant flavors and zesty aromas? Look no further than the delectable lime chicken enchiladas. This culinary masterpiece combines tangy lime, succulent chicken, and authentic Mexican spices to create an unforgettable dining experience. Whether you're hosting a festive gathering or seeking a comforting weeknight meal, this comprehensive guide will unveil the secrets to crafting perfect lime chicken enchiladas. You will discover tips on selecting the freshest ingredients, mastering the art of preparing flavorful chicken filling, and creating a rich, savory sauce that elevates the dish to new heights. Get ready to embark on a culinary journey that will leave your taste buds dancing with delight as you dive into the world of lime chicken enchiladas.
Here are our top 5 tried and tested recipes!
HONEY-LIME CHICKEN ENCHILADAS
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
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
CHEZ JOSE LIME CHICKEN WHITE ENCHILADAS
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
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
LIME CHICKEN ENCHILADAS
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
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!
CREAMY KEY LIME CHICKEN ENCHILADAS RECIPE
Provided by brandymarshall
Number Of Ingredients 9
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.
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:
- Use fresh limes for maximum flavor. The zest and juice add a distinctive tang to the enchiladas.
- To save time, you can use pre-cooked chicken or rotisserie chicken. Just be sure to shred it before using.
- If you don't have enchilada sauce on hand, you can make your own. Simply blend together 2 cups of tomatoes, 1 onion, 2 cloves of garlic, 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of salt.
- Be sure to grease your baking dish before assembling the enchiladas. This will prevent them from sticking.
- Top the enchiladas with plenty of cheese before baking. This will help them to brown and bubbly.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.
Conclusion:
Lime chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor, thanks to the fresh limes, tender chicken, and flavorful enchilada sauce. Plus, they are easy to assemble and bake, making them a great option for busy weeknights. So next time you are looking for a tasty and satisfying meal, give lime chicken enchiladas a try.
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