Spiced Chicken Enchiladas with Cilantro-Lime Sauce
Crispy tortillas filled with tender spiced chicken, melted cheese, and smoky enchilada sauce, finished with a zesty cilantro-lime drizzle. This mexican-inspired mexican ready in about 55 minutes blends large corn tortillas tortillas, enchilada sauce, grated cheddar cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 8 large corn tortillas tortillas
- 400 g boneless, skinless chicken breast chicken breast
- 300 ml enchilada sauce
- 100 g grated cheddar cheese
- 1/2 cup finely chopped onion
- 2 cloves minced garlic
- 1 tsp cumin
- 2 tbsp olive oil
- 1/4 cup chopped cilantro
- 1 juice of lime
- 1/2 tsp salt
Instructions
- Step 1: Preheat oven to 200°C (400°F). Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent. Add minced garlic, cumin, and salt, cooking for 30 seconds until fragrant.
- Step 2: Add chicken breast to the skillet, season with 1/4 tsp salt, and cook for 6-8 minutes per side until fully cooked. Shred with a fork and set aside.
- Step 3: Spread 2 tbsp enchilada sauce in a 9x13-inch baking dish. Place 1 tortilla in the dish, add 3 tbsp shredded chicken, 2 tbsp grated cheese, and 1 tbsp enchilada sauce. Fold tortilla and place in the dish. Repeat with remaining ingredients, layering tortillas, chicken, cheese, and sauce.
- Step 4: Bake for 20-25 minutes until cheese is golden and bubbly. In a small bowl, mix cilantro, lime juice, and remaining 1 tbsp olive oil. Drizzle over enchiladas before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Chicken Enchiladas with Cilantro-Lime Sauce take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spiced Chicken Enchiladas with Cilantro-Lime Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spiced Chicken Enchiladas with Cilantro-Lime Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Chicken Enchiladas with Cilantro-Lime Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Chicken Enchiladas with Cilantro-Lime Sauce?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
