Mexican-Style Chicken Enchiladas with Cilantro-Lime Glaze

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy corn tortillas filled with spiced chicken, smothered in tomato-based enchilada sauce, and finished with a zesty cilantro-lime glaze. This Mexican-inspired quick recipe, ready in about 45 minutes, pairs corn tortillas, chicken breast, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 corn tortillas
1.5 lbs, sliced chicken breast
1.5 cups tomato sauce
1 tbsp chili powder
1 tsp cumin
1 small, diced onions
2 cloves, minced garlic
1 tbsp olive oil
1/4 cup, chopped cilantro
2 limes, juiced lime
1 cup, shredded cheddar cheese

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Sauté onions and garlic for 3 minutes. Add chicken, cook until browned, then stir in tomato sauce, chili powder, cumin, and salt. Simmer for 10 minutes.
Step 2: Warm tortillas in the oven. Spread 1/4 cup chicken mixture in each tortilla, then top with 1/4 cup cheese. Arrange in a baking dish, pour remaining sauce over the top, and sprinkle with remaining cheese.
Step 3: Bake for 20 minutes until bubbly. While hot, mix cilantro and lime juice, then brush over the dish. Garnish with additional cilantro and lime zest.