Friday, February 1, 2013

Cilantro Lime Chicken Enchiladas


Often times people ask me what my favorite dish is to make and honestly I have no idea!  It completely depends on my mood.  I mean, of course, I will always have a soft spot in my heart for pasta and Mexican food is simply a given but to be frank, I simply don't know what my "favorite" thing would be to make.

I often times answer this question with the response "I know what other people's favorite dish is...." and that is my chicken enchiladas!

Some members of my family and some of my dearest friends have actually threatened that they either haven't had this dish in far too long or have never had it before and I am pretty certain they are implying that our friendship/familial relations may be on the line should this not be rectified soon!

   With all of that being said I typically don't even look at different enchilada recipes since what I use seems to do the job just fine, but when I saw this one I thought it was a must try!  First of all there were not too many ingredients so it fit perfectly into the "Budget Friendly Meal" category.  Second, it included cilantro.....boy do I love cilantro!  

I realize there are readers out there that just stopped reading because they hate cilantro.  Someone has actually told me before that the only reason they could see growing cilantro was to burn it.  True story!  I learned that this is a genetic thing.  Evidently some people taste cilantro like soap.  It is not a matter of preference or being a picky eater....it simply tastes gross to them!

I am just grateful I am not one of those folks!

I called in some of my finest taste testers and here is what we had and I must admit, in my opinion these might actually rival my traditional chicken enchiladas!  

Cilantro Lime Chicken Enchiladas
as adapted from www.5dollardinners.com

2 cups shredded chicken (I bought a rotisserie chicken and used the whole thing)
2 avocados, diced
couple cilantro leaves, chopped
1 onion, diced
1/4 cup sour cream
1/4 cup lime juice
1 tsp ground cumin
Salt and pepper
12 flour tortillas
1 10 oz. can green chile enchilada sauce ($.79)
1 – 1 1/2 cups shredded queso quesadilla or Mexican blend cheese ($1)

Preheat oven to 350. Lightly grease a 9×13 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.
Pour a little bit of the enchilada sauce on the bottom of the dish.
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.
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