Lime Chicken Enchiladas With Roasted Red Pepper Herb Sauce Recipe

Name: Lime Chicken Enchiladas With Roasted Red Pepper Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Enchiladas; 6 large whole wheat tortillas; 3 boneless, skinless chicken breasts; 1 pinch salt, to taste; 1 pinch pepper, to taste; 1/2 lime, juiced; 3 1/2 ounces black olives, sliced thin; 1 cup Monterey jack cheese, shredded; 1 cup spicy cheddar, shredded; 1/2 cup sour cream, to garnish; Roasted Red Pepper Herb Sauce; 6 ounces roasted red peppers; 1 large tomato, chopped; 4 cloves garlic, quartered; 1/2 cup cilantro, roughly chopped; 1 teaspoon ground Mexican oregano; 1/4 teaspoon onion powder; 1/4 teaspoon paprika; 1/8 teaspoon cayenne pepper; 1/4 teaspoon salt, to taste

Servings: persons

Enchiladas
6 large whole wheat tortillas
3 boneless, skinless chicken breasts
1 pinch salt, to taste
1 pinch pepper, to taste
1/2 lime, juiced
3 1/2 ounces black olives, sliced thin
1 cup Monterey jack cheese, shredded
1 cup spicy cheddar, shredded
1/2 cup sour cream, to garnish
Roasted Red Pepper Herb Sauce
6 ounces roasted red peppers
1 large tomato, chopped
4 cloves garlic, quartered
1/2 cup cilantro, roughly chopped
1 teaspoon ground Mexican oregano
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt, to taste

1
Preheat oven to 350 degrees F.
2
Season both sides of chicken with salt and pepper and sprinkle with lime juice coating them.
3
Place on a microwavable plate and cook just until no longer pink about 3 to 4 minutes per side.
4
Let cool then using fingers shred apart.
5
In a small bowl combine both cheese and mix well.
6
Evenly place about half of each breast in the center of each tortilla, divide olives evenly between the six enchiladas then sprinkle 2 tablespoons of cheese mixture onto each.
7
Tightly roll and fold each into an enchilada and place in an 8 x 11 baking dish seam side down.
8
In a blender combine ingredients for sauce and pulse until smooth.
9
Evenly pour over each enchilada then sprinkle remaining cheese evenly across the top.
10
Cover with foil and bake about 25 minutes.
11
Remove foil and bake another 5 minutes or so until golden and bubbly.
12
Evenly garnish each enchilada with a dollop of sour cream.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Enchiladas, 6 large whole wheat tortillas, 3 boneless, skinless chicken breasts, 1 pinch salt, to taste, and more.

Yes, Lime Chicken Enchiladas With Roasted Red Pepper Herb Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lime Chicken Enchiladas With Roasted Red Pepper Herb Sauce

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