CREAMY CILANTRO VERDE ENCHILADAS
Flavorful, creamy, perfect enchiladas. So good! You are going to LOVE these. Don't forget to use Monterey Jack cheese on top and serve with black beans, diced tomatoes, and sliced olives. YUM!
Categories Dinner
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a blender combine, salsa verde, chopped onion, garlic, jalapeño, cilantro and salt.
- Once combined, add softened cream cheese and continue to blend until evenly mixed.
- In a medium-size bowl, add ⅔ of the creamy mixture to the 4 cups of cooked chicken. Mix until all chicken is coated.
- Use a couple of spoonfuls of the remaining ⅓ of the creamy mixture to spread on the bottom of a 9x13 pan.
- Start making the enchiladas by adding about ½ a cup of filling to the center of a tortilla and rolling it up. Do not fold the sides in.
- Place rolled-up enchilada in prepared pan and continue process until all 10 tortillas and all of the filling have been used.
- Spread the remaining creamy mixture over the enchiladas in the pan.
- Cover with foil and bake at 350 degrees for 45 minutes.
- Remove foil and sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
- Return uncovered to the oven for 10-15 minutes or until cheese is melted.
- Serve with black beans, diced tomatoes, and sliced olives
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.
Provided by Erin, The $5 Dinner Mom
Categories Main Course
Number Of Ingredients 11
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.
HONEY-LIME ENCHILADAS
My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas.
Provided by user
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
- Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
- In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese.
- Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.
Nutrition Facts : Calories 595.6 calories, Carbohydrate 44.5 g, Cholesterol 97 mg, Fat 31.4 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 15.8 g, Sodium 825.5 mg, Sugar 11.4 g
CILANTRO-LIME ENCHILADA SAUCE
This delicious green enchilada sauce features the Southwest flavors of tomatillos, cilantro, and lime, and can be used for enchiladas, tacos, quesadillas, etc.
Provided by JB @ The Grateful Girl Cooks!
Categories Condiment
Time 30m
Number Of Ingredients 11
Steps:
- Remove husks from tomatillos; rinse tomatillos, then cut into quarters. Place into large saute pan or stockpot, along with the garlic and chopped jalapenos, then drizzle all with a bit of olive oil.
- Cook the veggies on medium high heat for 4-5 minutes. Add the water, cilantro, cumin and salt to the pan. Put a lid on the pan; continue to simmer the veggies on low for about 10 minutes or so, until the tomatillos have softened.
- Once tomatillos have softened, use an immersion blender to blend ingredients until you have a smooth sauce. May also put the hot ingredients into a blender or a food processor (in batches), and process until smooth.
- Once sauce is smooth, stir in 1/4 cup of fresh lime juice to combine. If you are NOT canning the sauce, it is now ready to use.
- IF YOU ARE GOING TO CAN THE SAUCE: Pour the hot enchilada sauce into clean, hot canning jars. Squeeze the juice from 1/2 a lime into each jar - DO NOT FORGET TO ADD THE EXTRA LIME JUICE TO JAR, SINCE THIS ADDS THE EXTRA ACIDITY NECESSARY FOR LONG TERM STORAGE. Leave 1/2" headspace in each jar. Remove air bubbles, wipe rim of jar with clean cloth, then attach prepared heated jar lid (again, per guidelines) and jar ring. Please follow USDA canning guidelines if you are not familiar with the canning process. Process in a water bath canner for 40 minutes. When done, remove jars to a kitchen towel (do not sit right on counter), and let jars completely cool. Once you have ensured they have sealed correctly, they may be stored in pantry.
Nutrition Facts : ServingSize 1 Pint Jar, Calories 163 kcal, Carbohydrate 26 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 1169 mg, Fiber 6 g, Sugar 13 g
CHICKEN ENCHILADAS WITH CILANTRO-LIME RICE
Steps:
- Toss shredded chicken in skillet with enchilada sauce and garlic Bake at 350° for 35 to 40 minutes or until golden brown.
CILANTRO-LIME ENCHILADAS
Categories Chicken
Number Of Ingredients 11
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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- Strain through a colander and run the cooked rice under cold water to remove any excessive starch.
- Heat butter in a pot. Once the butter has melted, turn the heat off. Add half of the coriander leaves and lime. Set aside.
- Heat Oil in a saute pan. Add onions and jalapenos, scallion whites and give it a quick stir. After a minute add rest of the ingredients.
CHICKEN LIME ENCHILADAS - SHUGARY SWEETS
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Estimated Reading Time 7 mins
- In a small bowl mix shredded chicken with 1 cup of the cheese and the pressed garlic. Fill 6 tortillas equally. Roll the tortillas and lay in a 9x9 square baking dish. You can also do two rows of small tortillas as pictured.
- In a small saucepan on medium heat, melt butter completely. Whisk in the corn starch and cook for one minute. Whisk in broth, stirring constantly. Keep stirring until mixture becomes thick. Quickly add onion and garlic powder, cumin, jalapeno, lime juice, salt and pepper. Fold in sour cream and remove from heat.
- Pour mixture over enchiladas and top with remaining cheese. Bake for 25-30 minutes in a 350 degree oven, uncovered.
THE BEST BARBECUE CILANTRO LIME CHICKEN RECIPE
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Estimated Reading Time 4 mins
- Mix the rub, 1/4 cup lime juice and water together. Pour over the chicken and marinade in the refrigerator for about 30 minutes.
- Place chicken in a lightly greased baking dish and cook in oven. Or use an oven safe skillet. When chicken is in oven, heat up a large skillet on medium heat (unless you’re cooking it in an oven safe skillet). Cook chicken in oven for 15-18 minutes, until chicken is about 155°.
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- In large saucepan add the olive oil heat over medium heat. Add the garlic and cook for about 2-3 minutes until the garlic is fragrant. Add in the lime juice, tequila, chicken stock, salt and cilantro, stir until combined. Bring to a simmer.
- In a medium size saucepan melt the butter. Add in the flour and whisk until thick and paste like. Cook for about 1 minute then add in the chicken broth. Whisk together.
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- Combine all ingredients in a medium bowl and whisk with a fork until all ingredients are mixed well.
VEGGIE ENCHILADAS WITH CHILE LIME CREMA - MOM'S DINNER
From momsdinner.net
Estimated Reading Time 5 mins
- On the stove top, in a skillet over medium heat, saute the poblano peppers, bell peppers, and garlic in the oil for 5 minutes.Then add all the seasonings & spices, green onions, tomatoes, corn, and cilantro and saute for another 5 minutes.
- Spread 1 heaping tablespoon of refried black beans down the center of a flour tortilla and then top with some of the sauteed veggie mix (dividing the veggie mix evenly between all the tortillas), roll the tortilla over the filling. Lay each tortilla, seam side down, in your prepared baking dish.Pour the verde enchilada sauce over the rolled enchiladas, then sprinkle the cheese evenly over the top.
EASY CILANTRO LIME DRESSING – A COUPLE COOKS
From acouplecooks.com
Estimated Reading Time 6 mins
- Zest and juice the lime. Using a standard, small or immersion blender*, blend the lime zest, lime juice, cilantro, Dijon mustard, maple syrup, garlic powder and onion powder, and kosher salt until roughly chopped. Scrape down the sides of the blender, then add the olive oil. For Creamy Cilantro Dressing: Add all ingredients to a blender.
- Blend for a minute or two until creamy, scraping down as necessary. This will be easier with an immersion blender; a standard blender you’ll have to scrape down often to get it to blend. Serve immediately or refrigerate for up to 1 week. The vinaigrette-style dressing will solidify in the fridge, so bring to room temperature prior to serving.
SWEET & SPICY ENCHILADAS (W/ CILANTRO LIME SOUR CREAM ...
From jensveganeats.com
Estimated Reading Time 7 mins
- Preheat oven 425 degrees. Scrub/wash skin of each sweet potato. Puncture the sweet potatoes with a fork. Place onto a baking tray lined with parchment paper, foil or a silicone mat for easy clean up. Bake for 45-50 minutes. When a fork slides through the center of the sweet potatoes with ease, they are ready. Allow to cool for 5 to 10 minutes or until you can handle them.
- For the enchilada sauce, in a large saucepan, whisk together the flour, cocoa powder and spices — then add 1/4 cup of stock. Place the pot over low heat. Allow the spices to cook for 1-2 minutes, until you can smell their fragrance. Slowly whisk in the remaining stock. Next, add the tomato sauce and bring the mixture to a gentle boil. Let cook for a few minutes until the sauce thickens slightly. When done, it will look like a thin tomato soup. Remove from the heat and set aside.
- To create the filling, heat a large pan over medium heat. Once hot, dry sauté the onions and bell pepper until translucent. Add stock or water as needed to prevent the pan from drying out and burning the food. Should take 8-10 minutes. Set aside.
HONEY LIME CHICKEN ENCHILADAS - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
4.5/5 Estimated Reading Time 2 mins
- Mix the honey, lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag or up to 8 hours.
- Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom, about a 1/2 cup. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
- Mix the remaining enchilada sauce with the cream and any leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas.
CILANTRO LIME ENCHILADA SAUCE - OVER THE BIG MOON
From overthebigmoon.com
- Divide the recipe into clean and hot half-pint or pint jars. You want to add 1 additional tablespoon of Lime juice per half-pint (so 1 tablespoon of lime juice for each half-pint jar or 2 tablespoons of lime juice for each pint jar). Leave 1/2" headroom to the jar in total after the lime juice has been added. This extra lime juice adds the extra acidity necessary for long term storage, so do not forget it!
WHAT TO SERVE WITH ENCHILADAS
From cookingchew.com
- Mexican Coleslaw. The Mexican Coleslaw is slightly different from American coleslaw; the Mexican version has a tangy flavor, very refreshing, and has more of an acidic kick from the apple cider vinegar.
- Black Beans and Rice. Black beans mixed with rice, cilantro, and lime also make for a quite refreshing side dish for enchiladas. Latin-styled rice is layered with flavor and pairs well with sour cream and cheesy enchiladas.
- Tex-Mex Quinoa Salad. Is it your first time working with quinoa? (Pronounced KEEN-WAH.) It may seem like an intimidating grain, but it really cooks up a lot like oatmeal.
- Guacamole. A side of simple guacamole, which is made by mashing perfectly ripe avocados with lime, seasoning and pico de gallo, will take the taste of enchiladas to the next level.
- Salsa. Who doesn’t love salsa? Whether it’s medium heat Old El Paso brand, something fresh made from the farmer’s market, or your own recipe, salsa and chips is a time-honored tradition of kicking off Cince de Mayo!
- Grilled Avocado. If you’re serving up enchiladas at a BBQ, then consider grilling avocados and serve them as an enchilada side. This list of tips and a recipe from Thrillist looks like a winner.
- Spicy Corn Salad. Since enchiladas are a savory dish, making a salad out of sweet corn and serving that as an enchilada side will really make your meal perfect.
- Corn Pudding. This is also a side dish that’s leaning toward rich and decadent, but the sweetness has a delightful way of cutting the heat in Mexican dishes.
- Chipotle Corn Salsa. If you’ve been to Chipotle, the nationwide chain of fast tex-mex, you are probably familiar with their Corn Salsa, a perfectly seasoned, not-too-spicy condiment that you can request on your burrito, bowl or tacos.
- Jalapeño Cheddar Cornbread. If you are still wondering what goes with enchiladas, then try this Mexican cornbread in an iron skillet! Dip the cornbread in the enchilada sauce to enjoy the ultimate comfort meal.
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