These enchiladas have so much flavor and are covered in the most amazing homemade creamy jalapeno lime enchilada sauce! These are delicious!
There are times when I want to make everyone try a recipe. Or, make a certain recipe so everyone can experience the deliciousness. These enchiladas are one of them, oh and these pumpkin doughnut muffins —> Amazing. Both of them. Make them. Please 🙂 I can’t forget about these triple peanut butter (no flour!) cookie bars. Ok, so 3 recipes that I wish everyone could experience.
The inside of a flour tortilla is filled with shredded chicken, cheese, and sauteed bell pepper and corn. The best part is the jalapeno lime enchilada sauce. It takes more work than opening a can, but I promise, the results will be worth it. So much flavor, so creamy, and surprisingly not hot at all (recipe as written). And of course, the top gets smothered in cheese. I know it may seem like a lot, and you could always cut the cheese down to 2 cups, but enchilada are supposed to be cheesy and gooey. Right?!?
Just a few tips:
The recipe as written, is not hot/spicy. My 15 month old baby ate these with no problems.
Remember to take out the seeds and the white membrane part of the jalapeno. If you want it spicy, leave the seeds in. Please don’t leave out the jalapeno completely, it adds so much flavor. If you are worried, only use half the jalapeno. Remember: it’s the seeds that make the jalapeno hot, so remove those.
The recipe may seem complicated, and while it probably is more complicated than most things I like to post to this blog, it actually comes together quickly.
Measure out all your spices, for the jalapeno lime sauce, ahead of time. It will be much easier when making it.
I put my chicken breasts in the crock pot with some chicken broth, the day before or in the morning, let them cook and get tender and then I take them out and shred them.
- 3 cups shredded chicken (about 2-3 chicken breasts, depending on size)
- 1 tablespoon butter
- 1 red bell pepper, diced
- 1 cup frozen corn
- 2 cups shredded Monterrey jack cheese, divided
- 1 cup shredded Colby jack cheese
- 10 flour tortillas
- 2 tablespoons butter
- 1 jalapeno, seeded and finely minced
- 1/4 cup all-purpose flour
- 1 can (14.5 oz) low sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- juice of 1 lime
- 1/2 cup sour cream
- diced avocado
- diced tomato
- sour cream
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- In a saute pan, melt butter over medium-high heat and add in bell pepper and frozen corn. Stir together and cook for 5-7 minutes, or until the vegetables are soft. Meanwhile, in a mixing bowl combine the shredded chicken and 1 cup of the Monterrey jack cheese. When vegetables are done, combine those with the chicken & cheese and mix together. Set aside.
- To make the jalapeno lime sauce: In a sauce pan, over medium high heat, melt the butter, add the jalapeno and let cook for 2 minutes. Sprinkle the flour over it and stir together with a wire whisk (or rubber whisk) for 1 minute. It will be thick. While whisking, slowly add in the can of chicken broth. Whisk until smooth and combined. Add in all the spices. Let cook, while whisking, until it is thick. About 5-7 minutes. Take off the heat and add the lime juice and the sour cream. Stir together until combined.
- Add 1/4 cup of the sauce into the shredded chicken mixture, and spread 1/4 cup sauce into the bottom of the baking dish.
- Assemble the enchiladas. Divide the chicken mixture among the 10 tortillas and roll up, seam side down, into the baking dish. When finished, pour the remaining enchilada sauce over and top with the remaining cheese.
- Bake, uncovered, for 30 minutes.
- Garnish with avocado, diced tomato, and sour cream.
Have a great day! Thanks so much for visiting 🙂