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Chicken Lime Enchiladas Recipe

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This recipe for Chicken Lime Enchiladas is from The Dauncey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

6 flour tortillas, burrito sized
3 chicken breasts, cooked and shredded
12 oz shredded Monterey Jack and cheddar cheese
2 cloves garlic, pressed
1/4 cup butter
3 Tbsp corn starch
1 1/2 cup chicken broth
2 tsp onion powder
1 tsp garlic powder
2 tsp cumin
1 jalapeno, seeded and chopped
1 tsp kosher salt
5 cranks fresh ground black pepper
1 lime, juiced
8oz sour cream
cilantro, lettuce, tomato and avocado for garnish
Directions:
Directions:

In a small bowl mix shredded chicken with 1 cup of the cheese and the pressed garlic. Fill 6 tortillas equally. Roll the tortillas and lay in a 9x9 square baking dish.
In a small saucepan on medium heat, melt butter completely. Whisk in the corn starch and cook for one minute. Whisk in broth, stirring constantly. Keep stirring until mixture becomes thick. Quickly add onion and garlic powder, cumin, jalapeno, lime juice, salt and pepper. Fold in sour cream and remove from heat.
Pour mixture over enchiladas and top with remaining cheese. Bake for 25-30 minutes in a 350 degree oven, uncovered.
Serve with chopped cilantro, lettuce, tomato and diced avocado. Enjoy!
Preparation Time:
Preparation Time:
25-30 minutes

 

 

 

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