If you're looking for a dish that's bursting with flavor and perfect for a family dinner, these Zesty Lime Sour Cream Chicken Enchiladas are a must-try. With a tangy lime twist and a creamy sauce, this dish brings a fresh take on classic enchiladas. Let's dive in!
Olive oil is used to sauté the chicken, adding a smooth richness. The chicken breast, when diced, cooks quickly and absorbs the flavors beautifully. Season it with salt and black pepper for a basic yet essential seasoning base. Onion and garlic bring depth and aroma, while cumin and smoked paprika add warmth and a smoky hint. The star of the dish, lime juice, adds a zesty freshness, perfectly complemented by cilantro.
The flour tortillas act as the cozy blanket for our filling. For the sauce, sour cream provides creaminess, enhanced by Monterey Jack cheese for a melty finish. Chicken broth keeps the sauce smooth and adds flavor depth. Green chilies introduce a mild heat, which balances with the diced tomatoes, adding a juicy bite. Topping off with black olives and green onions gives a savory and slightly tangy finish.
These enchiladas pair wonderfully with a side of Mexican rice or refried beans to make a complete meal. A simple green salad with a lime vinaigrette can also complement the rich flavors nicely. If you're feeling adventurous, serve with a fresh avocado or mango salsa for a fruity twist.
First things first, preheat your oven to 350°F so it's ready to go when you are. While that's heating up, grab a skillet and warm up the olive oil over medium heat. Add your diced chicken, sprinkle with salt and black pepper, and let it sizzle until it's golden brown. This should take about 5-7 minutes.
Next, toss in the onion and garlic. Stir them in with the chicken and let them cook until the onion becomes translucent. This should only take a few minutes. Then, sprinkle in the cumin and smoked paprika for that smoky depth. Once they’re mixed in, pour in the lime juice and add the cilantro. Let these mingle for just a minute before removing the pan from heat.
Now, for the sauce. In a bowl, combine sour cream, half of the shredded cheese, chicken broth, and green chilies. Mix it all together until smooth. Spread a thin layer of this mixture on the bottom of your baking dish to prevent sticking and to start building flavor from the bottom up.
Take a flour tortilla, fill it with the chicken mixture, and roll it up snugly. Place each rolled tortilla seam side down in the baking dish. Once they’re all tucked in, pour the remaining sour cream mixture over the top, ensuring every tortilla is generously covered. Sprinkle the remaining cheese over the top, followed by diced tomatoes, black olives, and green onions.
Slide the dish into your preheated oven and bake for 20-25 minutes. You'll know it's done when the cheese is bubbly and golden brown. Let it rest for a few minutes before serving so everything can set nicely.
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