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Cilantro Lime Chicken Enchiladas

Ingredients 

  • 2 cups shredded chicken ($1.50)
  • 2 avocados, diced ($1.98)
  • couple cilantro leaves, chopped (free from garden)
  • 1/4 cup sour cream ($.20)
  • 1/4 cup lime juice ($.20)
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 12 flour tortillas ($1.29)
  • 10 oz. can green chile enchilada sauce ($.79)
  • 1 - 1 1/2 cups shredded queso quesadilla or Mexican blend cheese ($1)
  • Fresh fruit, carrots or corn cobs, as side dish ($1)

Instructions

  • 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.