Ingredients

The following ingredients have 8 Servings
  • 1 lb cilantro lime chicken thighs ((see recipe, or use leftover chicken, shredded cooked chicken meat))
  • 1 bunch cilantro ((chopped or blitzed with lime juice, reserve 1/2 for adding to the enchilada mixture and garnish))
  • 1/4 cup lime juice
  • 1 portion enchilada sauce ((see recipe, or use 1 large 28 oz can))
  • 4 oz mild green chiles ((canned, diced))
  • 8 oz corn
  • 8 large flour tortillas ((see recipe, or use one package of 8 large tortillas))
  • 1/2 cup cheddar cheese
  • 1/2 cup Monterey jack cheese

Instruction

  • Use my cilantro lime chicken thighs or leftover chicken, shred the meat for the enchilada filling.
  • In a large bowl, combine shredded chicken meat with green chiles, corn and a portion of the enchilada sauce. Stir to combine, then spoon equal amounts into the 8 large flour tortillas. Roll filled tortillas and place them seam side down in a greased 9 x 13 baking pan.
  • Pour the remaining enchilada sauce over the tops of the enchiladas, use a spoon to spread the sauce out evenly over all of the enchiladas.
  • Bake in preheated oven at 350 degrees F (175 degrees C) for 30 minutes, then remove from oven to add the shredded cheeses. Cook an additional 5 minutes to melt the cheeses.
  • Allow to cool for 5-10 minutes before serving. Garnish with chopped cilantro, diced tomatoes, avocado, or sliced olives if desired.