Thursday, May 5

Lime Chicken Enchiladas

Our family's favorite Enchilada! 

1 cooked rotisserie chicken, remove meat and shred
1 medium yellow onion, diced
1 tsp Better Than Bouillon paste with 1 cup water (or use 1 cup chicken broth)
2 1/2 tablespoons minced garlic
1 teaspoons pepper
2 teaspoons fresh chopped oregano (or dried)
1 teaspoons salt
juice of 2 limes, green part only (zest them first to use with the lime/sour cream mixture.)

Place all of the above ingredients in a saute pan. Gently stir over a medium heat until the liquid is gone. Set aside.

2 cups sour cream
1/2 cup half-and-half
1/2 tsp salt
1 pinch cayenne pepper
juice of one lime
zest of 2 limes

In a medium bowl stir together the above ingredients.
Preheat oven to 400° F. Lightly grease a 9 x 13 inch baking pan.

6 tortillas (we use unbaked flour tortillas from Costco)
About 1 cup cheddar cheese, grated (we ONLY use Tillamook... there is a huge difference in taste.)

If using unbaked tortillas cook them until just slightly brown and soft.  Divide the chicken evenly for the 6 tortillas. Fill each tortilla with chicken and sprinkle with a little of the grated cheese. Roll tortilla into an enchilada and place in your greased baking pan. Top with the lime/sour cream mixture, careful to cover each tortilla. Sprinkle generously with grated cheese.  Bake for 20 to 25 minutes or until the cheese begins to brown slightly. Serve immediately.

Serve with your favorite Mexican Rice.
Follow this link to Kathryn's Mexican Lime Rice.


  1. How weird!! I went shopping this morning and am making this tonight for our party. Great minds think alike?? :)

  2. After reading the recipe, I also like to put a little of the sour cream sauce in the enchilada for a bit of flavor.

  3. Why didn't I get a party invite, Camille?!?!

  4. I want to come, too! I actually put sour cream inside as well, should have mentioned that... so glad YOU did! I've changed the recipe since I gave it to you. This is the quick and easy version with
    rotisserie chicken instead of fresh.

  5. Made these last week and loved em! I actually didn't have any half and half though so I substituted 1tbsp of butter and enough milk to equal a cup, tasted great.

  6. I am just noticing that I do this a little differently. Instead of using rotisserie chicken I boil chicken breasts in lime juice and the rest of the ingredients that go with the chicken. I haven't ever done it the shortcut way using precooked chicken, but I have to say that I LOVE having the chicken boiled with the lime juice! I think that really makes it good.
    Also, I never have half and half so I just add a little milk to the sour cream/lime mixture to thin it out. Then I spoon a little of the sour cream mixture in with the chicken into each tortilla, and pour the rest of the sour cream mixture over the top, followed by the cheese.
    Obviously we all love this recipe!


Delicious comments are always welcome.

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