Cilantro Lime White Chicken Enchiladas
Delicious cilantro lime chicken filling rolled up into flour tortillas in a creamy lime infused enchilada sauce topped with golden brown cheese.
Ingredients
- 4 cups Shredded Rotisserie Chicken
- 1 can (28oz) Green Chili Enchilada Sauce
- 1 jar (15oz) Alfredo Sauce
- 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℉.
- Add half (¼ cup) of the lime juice and the chopped cilantro to the shredded chicken and give it a quick mix with your hands to make sure the lime juice coats the chicken well.
- In a separate, large-mouth bowl, mix the alfredo sauce, enchilada sauce and the remaining lime juice together.
- To assemble each enchilada, dip a tortilla in the sauce, making sure it's covered completely on both sides. Place it folded, but open, in the baking dish and spoon about half a cup of the chicken filling lengthwise down the middle before rolling it up into an enchilada.
- Continue this process until you’ve used up the tortillas and filling and then pour the remaining sauce over the enchiladas. Lift each enchilada with a spatula around all its edges to allow the sauce to run underneath and around it.
- Evenly sprinkle the cheese over the top and cover the dish with foil.*Note - this is the point at which, if you're preparing these ahead of time, you can either let them sit until you're ready to cook, or you can freeze them for later. You can also split the recipe into two smaller oven-safe containers and freeze one for later.
- Place the foil-covered dish in the oven for 30 minutes. Remove the foil and let it cook another 15-20 minutes until the cheese is golden brown and the sauce is bubbling.
- Garnish with cilantro and lime wedges right before serving.
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