Chicken-Lime enchiladas are a nice change from regular enchiladas. The lime adds just a light, citrus-y flavor and the sour cream gives it a bit of richness (though I wonder if Greek yogurt would work, too?). Try it – I think you’ll like it!
First, saute chopped onion in some olive oil, then add cubed chicken breast and cook until no longer pink. Add any vegetables you’d want like corn or pepepers. When using leftover chicken (like the photo), add it after the onion is cooked.
Once everything is cooked that needs to be, I just turn the burner off but leave it on the stove while I prep the other ingredients.
Make the sauce by mixing sour cream, lime, a little milk, and some cayenne pepper and salt. Zest the lime and add to the sour cream mixture. Do you have one of these Microplane graters yet? Run, don’t walk, to the nearest store to get one! I can’t remember what I did without mine.
(Don’t you just love the 1982 tile? I’m especially fond of the thickened grout lines from years of cooking. Luckily, the lime will be washed before zesting! I put nothing edible on this counter- we use cutting boards for everything. One day soon they’ll be beautiful wood…)
Grate some cheese. This is one of my least favorite tasks, and here I am using slave labor (i.e., my daughter) to do it for me – thanks, honey!
Heating the tortillas in oil, I think, is the key that takes these enchiladas a step above regular enchiladas (the red sauce type). I always thought, what’s the use- they’re covered in sauce? But it does help these get crisp on the edges and adds flavor (yea- fat has a way of doing that, huh?)
Simply heat them for about 30 seconds on each side in an oiled pan. I set up a system right at the stove: on one burner the heating tortillas, on the other:
A paper towel-lined plate where I pat the tortilla, fill it with the chicken (mixed with a cup of the sour cream mixture) and some of the cheese, and roll it, then move it to the oiled pan sitting on the counter next to it. I find this just speeds up the process a bit- although it is a little hot on the fingers – just move quickly!
When all of the tortillas are filled and in the pan, pour the remaining sour cream sauce over the top and sprinkle with the remaining cheese.
Bake for 20 minutes in a 400 degree oven until they are browning on the edges and looking really yummy!PRINT
- 4 cups cubed chicken (about 4 chicken breasts or leftover cooked chicken)
- 1 onion, chopped
- 1 clove garlic, minced
- 1 TB. vegetable or olive oil
- 1 cup of extra vegetable like corn or sweet/hot peppers (optional)
- 1-1/2 c. sour cream
- 1/3 c. milk
- juice and zest of 1 lime
- 1/2 tsp. salt
- 1/8 tsp. cayenne (or to taste)
- 10 corn tortillas
- vegetable oil for softening tortillas
- 1-1/2 to 2 cups shredded cheddar cheese
- Preheat oven to 400 degrees. Lightly grease a 9×13-inch baking pan.
- Heat the 1 tablespoon oil in a large skillet over medium heat. Add the onion and saute a few minutes. Add the garlic and the chicken now if uncooked and saute with the onion until cooked through (if using cooked chicken, add after onion is opaque). Add any other vegetables and let saute as needed. Set aside.
- In a medium bowl, stir together the sour cream, milk, 1/2 tsp. salt, cayenne, and the juice and zest of the lime.
- Mix 1 cup of the sour cream mixture to the cooked chicken mixture.
- Over medium-high heat, heat a tablespoon of oil in a large skillet. Soften each tortilla in the hot oil, turning once. This should take only a few seconds on each side. Add more oil to the skillet as necessary. Pat the excess oil from each tortilla with a paper towel.
- Fill each softened tortilla with 1/3 cup of the chicken mixture. Sprinkle with a little cheese. Roll into an enchilada and place into the prepared pan. Repeat until all tortillas have been used.
- Top with the remaining lime/sour cream sauce (down the middle of the enchiladas only)and sprinkle with the remaining shredded cheese.
- Bake for 20 to 25 minutes or until browned and heated through. Serve immediately.