Say hello to one of our favorite 30-minute meals: Cilantro Lime Chicken Enchiladas. These vibrant green enchiladas are flavorful and come together quickly. The bright pairing of cilantro and lime gives the chicken filling a fresh punch, and the creamy verde sauce brings it all together.
By far one of the best recipes on Pinterest! Eating it now, has become a staple on my weekly menu. Cudos!
-Noel Steinle
Why this recipe works
These green enchiladas are a weeknight hero. The creamy verde sauce softens the tang of lime and amplifies the cilantro’s freshness, while melted cheese creates a rich, comforting finish. They’re simple to prepare, family-friendly, and perfect when you need a satisfying meal in about 30 minutes.
If you prefer a different flavor profile, try a classic red enchilada sauce instead.
Key ingredients
These components create the bright, creamy filling and sauce. Small swaps are possible—see notes below for suggestions.
- Chicken — Use cooked, shredded chicken for ease. Rotisserie chicken or pre-cooked frozen chicken both work well.
- Lime juice — Fresh lime juice offers the brightest flavor, but bottled juice can be used in a pinch.
- Seasoning — Garlic powder and cumin add depth without overpowering the cilantro-lime profile.
- Tortillas — Flour or corn tortillas can be used; lightly warming or toasting them helps prevent tearing.
How to make Cilantro Lime Chicken Enchiladas
Follow these straightforward steps for best results:
- Combine cooked shredded chicken, cilantro, lime juice, garlic powder, and cumin in a large bowl. Stir until evenly mixed.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla, top with some cheese, roll tightly, and place seam-side down in a 9×13-inch baking pan. Pack the enchiladas snugly so they stay upright while baking.
- Mix the green enchilada sauce with the heavy cream until smooth, then pour evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
- Bake in a 350°F oven for about 20 minutes, or until the cheese is melted and lightly browned.
Top tips
Keep cooked chicken in the freezer for quick meals; it makes this recipe especially fast on busy nights. To avoid soggy bottoms, I usually place the enchiladas directly in the pan and pour the sauce over the top rather than putting sauce under them. If you prefer a saucier base, add a thin layer of sauce to the pan before arranging the enchiladas.
For other simple dinner ideas, try sheet pan chicken fajitas or a Tex-Mex hash.
Recipe
Cilantro Lime Chicken Enchiladas
Andrea
Equipment
- 9×13 baking pan
- Mixing bowl
Ingredients
- 2 cups cooked shredded chicken
- 5 tablespoons lime juice
- 1/3 cup cilantro, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 cup green enchilada sauce (verde)
- 1/2 cup heavy cream
- 2 cups shredded Monterey Jack cheese
- 6–8 tortillas
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the shredded chicken, cilantro, lime juice, garlic powder, and cumin.
- Divide the chicken mixture and half the cheese among the tortillas, roll them up, and place them seam-side down in a 9×13 pan.
- Whisk the green enchilada sauce with the heavy cream, pour over the rolled tortillas, and sprinkle the remaining cheese on top.
- Bake for about 20 minutes, until the cheese is melted and bubbly.
Notes
- Fresh cilantro is best, but freeze-dried cilantro can be a convenient substitute when fresh isn’t available.
- To prevent overly soggy tortillas, place the enchiladas in the pan first and pour sauce over them rather than coating the bottom of the pan. If you like more sauce, add a thin layer to the bottom.
- If you don’t have heavy cream, you can use half-and-half or milk, but the sauce will be thinner.
Nutrition
Calories: 598 kcal
Carbohydrates: 30 g | Protein: 37 g | Fat: 36 g
Let us know how it turned out in the comments below
Storing Cilantro Lime Chicken Enchiladas
Store leftovers in an airtight container in the refrigerator for 2–3 days.
Reheat individual portions in the microwave or warm them in the oven to revive the texture and flavor.