Chicken Lime Enchiladas

Name: Chicken Lime Enchiladas
Ingredients: 3 whole Chicken Breasts, Cooked And Shredded; 12 ounces, weight Monterey Jack And Cheddar Cheese, Shredded, Divided; 2 cloves Garlic, Pressed; 6 whole Burrito-sized Flour Tortillas; 1/4 cups Butter; 3 Tablespoons Cornstarch; 1- 1/2 cup Chicken Broth; 2 teaspoons Onion Powder; 1 teaspoon Garlic Powder; 2 teaspoons Cumin; 1 whole Jalapeno, Seeded And Chopped; 1 whole Lime, Juiced; 1 teaspoon Kosher Salt; 5 whole Cranks Fresh Ground Black Pepper; 8 ounces, weight Sour Cream

15 ingredients

14 steps

Ingredients

3 whole Chicken Breasts, Cooked And Shredded
12 ounces, weight Monterey Jack And Cheddar Cheese, Shredded, Divided
2 cloves Garlic, Pressed
6 whole Burrito-sized Flour Tortillas
1/4 cups Butter
3 Tablespoons Cornstarch
1- 1/2 cup Chicken Broth
2 teaspoons Onion Powder
1 teaspoon Garlic Powder
2 teaspoons Cumin
1 whole Jalapeno, Seeded And Chopped
1 whole Lime, Juiced
1 teaspoon Kosher Salt
5 whole Cranks Fresh Ground Black Pepper
8 ounces, weight Sour Cream

Directions

1

In a small bowl, mix shredded chicken with 1 cup of the cheese and the pressed garlic.
2

Fill tortillas equally.
3

Roll the tortillas and lay in a 9x9 square baking dish.
4

In a small saucepan on medium heat, melt butter completely.
5

Whisk in the cornstarch and cook for 1 minute.
6

Whisk in broth, stirring constantly.
7

Keep stirring until mixture becomes thick.
8

Quickly add onion and garlic powder, cumin, jalapeno, lime juice, salt and pepper.
9

Fold in sour cream and remove from heat.
10

Pour mixture over enchiladas and top with remaining cheese.
11

Bake for 25-30 minutes in a 350 degrees F oven, uncovered.
12

Serve with chopped cilantro, lettuce, tomato and diced avocado.
13

Enjoy!
14

Recipe adapted from Joyful Mommas Kitchen.