Cilantro Cream Chicken Enchiladas Recipe
Grilled chicken & onion enchiladas topped with cilantro cream sauce and Monterey Jack cheese. Served with cilantro lime rice, pico de gallo, sour cream
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Ingredients
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Enchiladas
Method
Preparation
- 1
- 2
Make the Sauce
In a blender, combine sour cream, chopped cilantro, lime juice, and minced garlic. Blend until smooth and creamy. Set aside.
- 3
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). Take a tortilla, fill it with the chicken and onion mixture, and roll it up. Place the rolled enchiladas seam-side down in a greased baking dish.
- 4
Add Sauce and Cheese
Pour the cilantro cream sauce over the enchiladas, ensuring they are well covered. Sprinkle shredded Monterey Jack cheese on top.
- 5
Bake
Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
- 6
Serve
Serve the enchiladas hot, garnished with cilantro lime rice, pico de gallo, and additional sour cream on the side.
