Cilantro Lime White Chicken Enchiladas
Delicious cilantro lime chicken filling rolled into flour tortillas, smothered in a creamy lime-infused sauce, and baked under a blanket of melted cheese.
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Servings: 8 Enchiladas
Ingredients
- 4 cups Shredded Rotisserie Chicken
- 1 can Green Chili Enchilada Sauce (28 oz)
- 1 jar Alfredo Sauce (15 oz)
- ½ cup Lime Juice divided in half
- ¾ cup Cilantro roughly chopped
- 2 cups Mexican Cheese Blend or freshly grated colby jack cheese
- 8 Flour Tortillas
Instructions
- Preheat the oven to 350℉.
- In a large bowl, combine the shredded chicken with ¼ cup of the lime juice and the chopped cilantro. Mix gently to coat the chicken evenly.
- In a separate wide-mouth bowl, stir together the alfredo sauce, enchilada sauce, and remaining ¼ cup lime juice until fully combined.
- To assemble, dip each tortilla in the sauce to coat both sides, then place it (folded but open) in a greased baking dish.
- Spoon about ½ cup of the chicken filling down the center of each tortilla and roll it up. Continue with all the tortillas and filling.
- Pour the remaining sauce over the rolled enchiladas. Use a spatula to gently lift each one, allowing sauce to seep underneath.
- Sprinkle the shredded cheese evenly over the top and cover the dish with foil.
- Optional Make-Ahead: At this stage, you can refrigerate the enchiladas until ready to bake, or freeze them in a well-covered dish for later.
- Bake covered for 30 minutes. Remove foil and bake for an additional 15–20 minutes, until the cheese is melted and golden and the sauce is bubbling.
- Garnish with fresh cilantro and lime wedges before serving.