Best Lime Chicken Enchiladas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN ENCHILADAS WITH SALSA VERDE, GUACAMOLE AND LIME CREMA



Chicken Enchiladas with Salsa Verde, Guacamole and Lime Crema image

I am a HUGE fan of the Mexican kitchen! This recipe is tasty, delicious and packed with flavor. The ingredients are readily available at most stores, and although the recipe has several steps it is very "doable" even for beginner cooks. These chicken enchiladas can also be done with pork or just veggies and ALWAYS provides LOTS of deliciousness!!!

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29

1 tablespoon whole cumin seed
1 pound boneless, skinless chicken thighs
Kosher salt
2 tablespoons extra-virgin olive oil
1 onion, diced
1 bottle light beer
1 jalapeno, seeded and finely diced
6 cloves garlic, minced
1/2 large bunch cilantro, leaves and stems chopped and separated
1/2 teaspoon chipotle chile powder
1 lime
1 cup chicken stock
2 cups shredded Monterey jack cheese
1/4 cup crumbled Cotija
Eight 6-inch corn tortillas
7 tomatillos, husked
1 jalapeno
3 cloves garlic
1/2 large bunch cilantro, leaves chopped
Zest and juice of 2 limes
1 tablespoon extra-virgin olive oil
2 avocados, pitted, peeled and diced
1 Roma tomato, seeds removed and diced
1 small jalapeno, seeded and finely diced
1/2 small red onion, finely diced
2 tablespoons chopped cilantro
Zest and juice of 1 lime
1 cup Mexican crema
Zest and juice of 1 lime

Steps:

  • For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
  • Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
  • Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
  • For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
  • For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
  • For the crema: Mix the crema, lime zest and lime juice together in a bowl.
  • To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.

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

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

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.

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!

CHICKEN ENCHILADAS WITH CILANTRO-LIME RICE



CHICKEN ENCHILADAS WITH CILANTRO-LIME RICE image

Categories     Chicken

Yield 6 people

Number Of Ingredients 19

Rice
2 cups white rice
1 lime
1 bunch cilantro
2 tbs olive oil
Enchiladas
2 chicken breasts, shredded
1 can Enchilada sauce
1/2 cup Monterey Jack cheese
1/2 cup Mexican blend
1/2 cup Cheddar
1 tbs minced garlic
Pico de Gallo
8 roma tomatoes
1 bunch cilantro
1 lime
1 red onion
2 tbs olive oil
salt to taste

Steps:

  • Toss shredded chicken in skillet with enchilada sauce and garlic Bake at 350° for 35 to 40 minutes or until golden brown.

Related Topics