CILANTRO-LIME ENCHILADAS
Steps:
- Instructions: Chicken: Preheat the oven to 425 degrees. I usually pound the chicken breasts with my meat mallet and then place them on a cold baking stone. Rub olive oil onto the chicken breasts and then sprinkle with a little hot pepper spice and Lawry's seasoning salt. Bake for 15 minutes and then chop/shred into tiny pieces to go into the enchilada mixture. Reduce oven heat to 350 degrees. Get out your 9x12 glass baking pan and spray it lightly with cooking oil. I use Pam olive oil or canola oil spray. Enchilada mixture: Warm up the cream cheese slightly in the microwave for about 15 seconds (don't forget to take it out of the foil wrapping!) Then, in a big bowl, combine the cream cheese with the following: chicken, 4 cups shredded cheese, fresh salsa (pico de gallo), juice from 1/2 lime, lots of cilantro, and hot pepper spice. Mix well. For a vegetarian version, you can substitute black beans for chicken. Reserve 2 cups of shredded cheese for the topping. Assembly: Scoop about 1 cup of the mixture onto each tortilla (more or less depending on how thick you want them) and roll it up so that the open side is facing up or slightly to the side. You just don't want the open flap to be facing down because the filling may fall out when you serve it up later with a spatula. I usually spread a little cream cheese on the inside edge of the tortilla as glue to hold it together. After you get all of the enchiladas in the pan, squeeze the remaining 1/2 lime and drizzle enchilada sauce lengthwise over the top. I usually use about ½ of the jar of sauce. Careful, this stuff is pretty salty. Bake at 350 degrees for 40 minutes. At 40 minutes, sprinkle the remaining 2 cups of shredded cheese on top and then top with some chopped cilantro and/or parsley flakes for color. Then stick it back in the oven for a few minutes to melt. Cool for 10 minutes before serving.
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Niresh Maharaj
[email protected]I can't wait to try more recipes from this website!
Andria Cunningham (Dri)
[email protected]These enchiladas were a fun and different way to enjoy Mexican food.
Voicer Amdadul Ten
[email protected]I'm not sure I would make these enchiladas again, but I'm glad I tried them.
jennifer gunderson
[email protected]I would definitely recommend this recipe to others.
tasawar hayat
[email protected]Overall, I thought these enchiladas were a good recipe. They were easy to make and they tasted great.
Sean Collins
[email protected]These enchiladas were a bit too time-consuming to make for a weeknight meal.
Alaibi Bosin
[email protected]I would have liked these enchiladas more if they had been less greasy.
Tabarak Hossen
[email protected]I thought these enchiladas were just okay. The flavor was a bit bland for my taste.
PEACE Nwuzor
[email protected]These enchiladas were a little too spicy for me, but my husband loved them.
Simangele Simangele
[email protected]I've made these enchiladas several times now and they're always a hit. They're so easy to make and they taste amazing.
Inder Singh Offical
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Waleed Shaikh
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. They were so flavorful and delicious.
Makiya Siims
[email protected]These enchiladas were easy to make and turned out great! I loved the combination of cilantro and lime.
kamrul hossen
[email protected]I'm not usually a fan of enchiladas, but these were surprisingly good. The cilantro and lime gave them a really unique flavor.
Susanna Pretorius
[email protected]These enchiladas were a huge hit with my family! The cilantro and lime gave them a really fresh and flavorful taste. I will definitely be making these again.