Cilantro Lime Chicken Enchiladas
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.
Servings - 4 servings
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
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.