If you love Mexican-inspired comfort food with a fresh citrus twist, this Chicken Lime Enchiladas Recipe is about to become your new obsession. This dish wraps tender shredded chicken in cozy flour tortillas, smothers them with creamy, tangy sauce, and finishes with a golden, cheesy topping. The bright pop of lime and cilantro wakes up every bite, making these enchiladas anything but ordinary. Whether you’re feeding a family or impressing friends at a gathering, this zesty recipe brings bold flavor and comfort straight to your table.

Ingredients You’ll Need
Everything you need for this Chicken Lime Enchiladas Recipe is probably already in your kitchen! These simple ingredients come together to create layers of flavor, creamy texture, and colorful appeal.
- Shredded chicken breast: Using cooked chicken keeps things quick and ensures every bite is tender—rotisserie chicken works perfectly!
- Sour cream: This brings dreamy creaminess and a tang that balances the lime.
- Monterey Jack cheese: Melty and mild, it gives the filling a luscious texture.
- Cheddar cheese: Sharp cheddar melts beautifully on top, adding a golden finish and bold flavor.
- Salsa verde: The secret for tangy zing and a touch of heat—choose your favorite jar for convenience.
- Fresh cilantro: Bright green flecks add bursts of freshness to every forkful.
- Fresh lime juice: Squeeze it yourself for the best citrus flavor that sings throughout the dish.
- Lime zest: Just a touch of zest gives extra lime fragrance and pop.
- Cumin: Adds gentle warmth and earthy undertones, classic in Mexican cuisine.
- Garlic powder: A pantry must-have, it brings savory depth without overpowering.
- Salt: Just a pinch heightens all the other flavors.
- Flour tortillas: Soft and tender, they wrap the filling and bake up beautifully.
- Enchilada sauce (green or red): The blanket of saucy goodness that ties everything together—pick green for tang or red for that classic look.
- Additional cilantro and lime wedges: These are perfect for finishing your Chicken Lime Enchiladas Recipe and adding brightness at the table.
How to Make Chicken Lime Enchiladas Recipe
Step 1: Mix the Filling
Start by preheating your oven to 375°F, and then grab a big bowl. Add your shredded chicken, creamy sour cream, Monterey Jack cheese, salsa verde, cilantro, lime juice, lime zest, cumin, garlic powder, and salt. Stir everything together until the filling is creamy and evenly mixed, making sure that every piece of chicken is coated and speckled with flavor. This step sets the stage for that signature Chicken Lime Enchiladas Recipe taste!
Step 2: Fill and Roll
Lightly grease a 9×13-inch baking dish to prevent sticking. Take a flour tortilla and spoon about 1/4 cup of that irresistible filling right into the center. Roll it up snugly, and place it seam-side down in your baking dish. Repeat with all the tortillas—by the time you’re done, your pan will be packed with plump little enchiladas ready for their saucy topping.
Step 3: Sauce and Cheese
Generously pour your enchilada sauce—green for tang, red for classic flavor—over the rolled tortillas, making sure each enchilada gets its share. Sprinkle cheddar cheese all over the top, letting it blanket the dish for that melty, golden finish these Chicken Lime Enchiladas Recipe are known for.
Step 4: Bake to Bubbly Perfection
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake an additional 10 minutes, until the cheese is melted and bubbly, and the edges of the tortillas turn deliciously crisp. The aroma will fill your kitchen, and the cheese will be lightly golden—your enchiladas are ready!
Step 5: Garnish and Serve
Now comes the fun part—garnishing! Sprinkle extra fresh cilantro on top and add lime wedges around the edges. With that pop of green and citrus, your Chicken Lime Enchiladas Recipe is as beautiful as it is crave-worthy.
How to Serve Chicken Lime Enchiladas Recipe

Garnishes
Make your dish restaurant-worthy with a handful of chopped cilantro and a few lime wedges. A dollop of sour cream and some thinly sliced jalapeños offer a creamy-cool touch and a hint of heat, making each plate vibrant and inviting.
Side Dishes
For a complete meal, serve your Chicken Lime Enchiladas Recipe with classic sides like Mexican rice, smoky black beans, or cooling guacamole. A simple green salad with avocado brings fresh crunch and keeps everything balanced on the plate.
Creative Ways to Present
Fancy things up by layering enchiladas in single-serve cast iron skillets for individual portions. Or, sprinkle pomegranate seeds over the top for a jewel-like finish—unexpected but so fun! For family style, let everyone scoop their own and top with whatever garnishes they love most.
Make Ahead and Storage
Storing Leftovers
Leftovers of your Chicken Lime Enchiladas Recipe taste just as delicious the next day! Store any cooled enchiladas in an airtight container in the refrigerator, where they’ll keep beautifully for up to 3 days without losing their saucy, cheesy charm.
Freezing
Want to meal prep? You can freeze cooked enchiladas or assemble the dish (without baking), wrap it tightly in foil and plastic wrap, and store for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then bake as usual for that fresh-from-the-oven flavor.
Reheating
For best results, reheat enchiladas covered in a 350°F oven until warmed through—about 20 minutes. The cheese will remelt, and the filling stays tender. Microwave reheating works too, just use a lower power setting to keep the tortillas from getting tough.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add rustic texture and gluten-free flair to your Chicken Lime Enchiladas Recipe—just warm them first to prevent cracking when rolling.
What’s the best way to cook and shred the chicken?
Poach or roast boneless chicken breasts, then shred with two forks. Or, make things even easier by grabbing a rotisserie chicken from the store.
Can I make these enchiladas spicier?
Yes, add diced jalapeños or a splash of your favorite hot sauce to the filling before rolling up for an extra kick in your Chicken Lime Enchiladas Recipe.
Is there a dairy-free option?
Try using a plant-based sour cream and non-dairy cheese blends—just pick varieties that melt well and your enchiladas will still come out creamy and irresistible.
What’s the difference between green and red enchilada sauce?
Green enchilada sauce is tangier thanks to tomatillos, while red enchilada sauce has a deeper, slightly smoky flavor from red chilies—either one is delicious in this Chicken Lime Enchiladas Recipe.
Final Thoughts
There’s something so special about sharing a homemade Chicken Lime Enchiladas Recipe with friends and family—the punch of lime, the bubbly cheese, and the comfort of every bite just beg for seconds. Don’t wait for a special occasion to bring some zesty, creamy joy to your table. Try this recipe tonight and see how quickly it disappears!
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Chicken Lime Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Lime Enchiladas are a delicious twist on classic enchiladas, with a creamy and zesty filling that’s sure to please. Perfect for a family dinner or casual get-together, these enchiladas are easy to make and full of flavor.
Ingredients
For the Filling:
- 2 cups cooked shredded chicken breast
- 1 cup sour cream (or Greek yogurt)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup salsa verde
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Other Ingredients:
- 8 flour tortillas (6-inch)
- 1 cup enchilada sauce (green or red)
- Additional cilantro and lime wedges for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the filling: In a large bowl, mix together the shredded chicken, sour cream, cheeses, salsa verde, cilantro, lime juice, lime zest, cumin, garlic powder, and salt.
- Assemble the enchiladas: Spoon the chicken mixture onto each tortilla, roll up, and place seam-side down in a greased baking dish.
- Add sauce and cheese: Pour enchilada sauce over the rolled tortillas, sprinkle with cheddar cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro and lime wedges before serving.
Notes
- You can substitute Greek yogurt for the sour cream for a lighter option.
- For added heat, stir in diced jalapeños or hot sauce to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg