Citrus-Lime Chicken Enchiladas
Indulge in the vibrant flavors of these Citrus-Lime Chicken Enchiladas, a scrumptious twist on traditional enchiladas that combines tender, shredded chicken with a zesty lime-infused sauce. The dish features a creamy sour cream and half-and-half blend, enriched with fresh lime juice and zest for an added burst of flavor. With easy preparation and a flawless blend of spices and ingredients, these enchiladas are perfect for family gatherings or special occasions. Serve them hot, topped with melted cheddar cheese, and watch your loved ones savor each bite!
8
Servings
465
Calories
15
Ingredients
Ingredients
Chicken breasts
3.5-4 lbs (boneless, skinless)
Chopped onion
1 cup (finely chopped)
White wine
1/3 cup (preferably dry)
Chicken broth
2/3 cup (low-sodium recommended)
Garlic cloves
4 (minced)
Pepper
2 teaspoons (freshly ground)
Dried oregano
2 teaspoons (or to taste)
Kosher salt
2.5 teaspoons (divided)
Limes
2.5 (juiced)
Sour cream
16 ounces (preferably full-fat)
Half-and-half
1/2 cup (or heavy cream)
Lime zest
1 lime's worth (freshly grated)
Vegetable oil
as needed (for softening tortillas)
Corn tortillas
8 (6-inch size preferred)
Shredded cheddar cheese
1 cup (or cheese of your choice)
Instructions
1
In a large stockpot, combine the chicken breasts, white wine, chicken broth, 2 teaspoons of kosher salt, pepper, oregano, juice from 1.5 limes, and enough water to cover the chicken. Bring to a rolling boil.
2
Once boiling, reduce the heat to low and simmer until the chicken is fully cooked, around 20-25 minutes.
3
After cooking, let the chicken cool for about 15 minutes before removing it from the broth. Reserve broth for another use if desired. Shred or cut the chicken into small, bite-sized pieces.
4
In a mixing bowl, combine the sour cream, half-and-half, lime juice from 1 lime, lime zest, and the remaining 1/2 teaspoon of kosher salt. Stir until smooth and well incorporated.
5
Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
6
In a skillet, heat a small amount of vegetable oil over medium heat. Gently fry each corn tortilla for a few seconds on each side until softened, then pat off excess oil with a paper towel.
7
Assemble the enchiladas by placing 1/2 cup of shredded chicken in the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
8
Top the rolled enchiladas evenly with the creamy lime mixture and sprinkle shredded cheddar cheese over the top.
9
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through. Serve hot and enjoy the delightful flavors!
Nutrition Information
25g
Fat
28g
Carbs
25.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Citrus-Lime Chicken Enchiladas?
They are a zesty twist on traditional enchiladas featuring shredded chicken in a creamy lime-infused sauce made with sour cream and half-and-half.
How many servings does this recipe make?
This recipe yields 8 servings.
How many calories are in one serving of Citrus-Lime Chicken Enchiladas?
Each serving contains approximately 465 calories.
What type of chicken should I use?
The recipe calls for 3.5 to 4 pounds of boneless, skinless chicken breasts.
How much fat is in one serving?
There are 25 grams of fat per serving.
What is the protein content per serving?
Each serving provides 25.5 grams of protein.
How many carbohydrates are in a serving?
There are 28 grams of carbohydrates per serving.
What liquid is used to boil the chicken?
The chicken is boiled in a mixture of white wine, chicken broth, lime juice, and water.
How long should I simmer the chicken?
The chicken should simmer for about 20-25 minutes until fully cooked.
What ingredients are in the creamy lime sauce?
The sauce consists of sour cream, half-and-half, lime juice, lime zest, and kosher salt.
What is the oven temperature for baking?
Preheat your oven to 400°F (200°C).
What size baking dish is needed?
A lightly greased 9x13 inch baking dish is required.
Why do the corn tortillas need to be fried?
Gently frying the tortillas in vegetable oil softens them, making them easier to roll without breaking.
How many tortillas does the recipe use?
The recipe uses 8 corn tortillas, preferably 6-inch in size.
How much shredded chicken goes into each tortilla?
Place 1/2 cup of shredded chicken in the center of each tortilla.
How long do the enchiladas bake?
Bake for 20-25 minutes or until the cheese is melted and the dish is heated through.
What type of cheese is used for the topping?
One cup of shredded cheddar cheese (or your choice of cheese) is used.
How much white wine is needed?
The recipe requires 1/3 cup of dry white wine.
What kind of broth is recommended?
The recipe recommends 2/3 cup of low-sodium chicken broth.
How much garlic is used?
Four minced garlic cloves are added for flavor.
What spices are used to season the chicken?
The chicken is seasoned with pepper, dried oregano, and kosher salt.
How many limes are needed for the entire recipe?
You will need 2.5 limes for juice, plus the zest of one lime.
How much sour cream is used in the sauce?
The recipe uses 16 ounces of sour cream, preferably full-fat.
Can I use heavy cream instead of half-and-half?
Yes, heavy cream can be used as a substitute for half-and-half.
Is the onion cooked before adding it to the chicken?
The onion is finely chopped and boiled along with the chicken breasts.
How long should the chicken cool before shredding?
Let the chicken cool for approximately 15 minutes before removing it from the broth and shredding.
What is the recipe category?
This recipe is categorized as taking less than 4 hours to prepare.
How much salt is used in the sauce vs the chicken?
Two teaspoons of kosher salt go into the chicken boiling pot, and 1/2 teaspoon goes into the creamy sauce.
Should the enchiladas be placed seam-side up or down?
The rolled enchiladas should be placed seam-side down in the baking dish.
What are some tags associated with this recipe?
Tags include chicken enchiladas, lime chicken, citrus flavors, family dinner, and Mexican cuisine.