Best Lisa Lantings Cilantro Lime Enchiladas Recipes

CILANTRO LIME CHICKEN ENCHILADAS

Cilantro Lime Chicken Enchiladas image

I really don't care what we call these, because it doesn't really matter. What matters is that they are packed with flavor. And they are the perfect summer enchilada.

Provided by Erin, The $5 Dinner Mom

Number Of Ingredients 11

Ingredients

2 cups shredded chicken
2 2 avocado (diced)
1/4 cup cilantro leaves (chopped )
1/4 cup sour cream
1/4 cup lime juice
1 tsp 1 tsp ground cumin
Salt and pepper (to taste)
12 flour tortillas
10 oz. can green chile enchilada sauce
1 1/2 cups cups shredded Mexican blend cheese
Fresh fruit, carrots or corn cobs (side dish)

Steps:

Preheat oven to 350. Lightly grease a 9x13 glass baking dish with non-stick cooking spray.
In a mixing bowl, combine the shredded chicken, diced avocado, cilantro, sour cream, lime juice, cumin, salt and pepper.
Spoon the mixture evenly onto the 12 tortillas. Roll, place seam side down, and fit snugly into the baking dish.
Pour the enchilada sauce over the top. Sprinkle the shredded cheese over the top.
Bake in the preheated oven for 25 minutes, or until cheese has melted and sauce is bubbly.
Prepare a side dish.
Serve Cilantro Lime Chicken Enchiladas with side dish.

CHICKEN CILANTRO ENCHILADAS

Chicken Cilantro Enchiladas image

This is a great way to use up your leftover rotisserie chicken!! You can also freeze this recipe. Just cover and bake for about 45 extra minutes.

Provided by berriesncreamangel

Categories Chicken

Time 45m

Yield 12 Enchiladas, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked chicken
1 small onion, diced
1 garlic clove, minced
3 -4 sprigs fresh cilantro
1 1/3 cups chicken broth
1 (4 ounce) can green chili peppers, chopped
1 (15 ounce) can mild enchilada sauce
3 cups Mexican blend cheese
8 green onions, sliced
2 tablespoons chopped cilantro leaves
12 medium tortillas

Steps:

Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
Combine the chicken broth and enchilada sauce. Set aside.
For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
Bake at 350 degrees for 25-35 minutes.

Nutrition Facts : Calories 575.3, Fat 29.3, SaturatedFat 14.8, Cholesterol 104.3, Sodium 1521.1, Carbohydrate 43.5, Fiber 3.6, Sugar 6.7, Protein 33.8