A flavorful twist on classic chicken enchiladas, featuring a zesty lime marinade and a cheesy, crunchy topping.
Season the chicken breasts with salt and pepper.
Ensure the chicken is evenly coated with the seasoning for consistent flavor.
Cook the chicken in a skillet over medium heat until fully cooked.
Avoid overcooking the chicken to keep it tender and juicy.
Squeeze the juice of one lime over the chicken and let it rest for a few minutes.
The lime juice adds a tangy flavor and helps tenderize the chicken.
Shred the cooked chicken into small pieces.
Use two forks to shred the chicken easily.
Preheat the oven to 400°F.
Ensure the oven is fully preheated for even cooking.
Spread a thin layer of sour cream on each tortilla.
Don't overdo the sour cream to avoid soggy tortillas.
Add salsa, shredded chicken, green onions, tomatoes, red onion, and cheese to each tortilla.
Layer the ingredients evenly for a balanced flavor in each bite.
Roll up each tortilla and place them seam-side down in a baking dish.
Place the enchiladas snugly in the dish to prevent unrolling.
Sprinkle additional cheese over the top of the enchiladas.
A generous cheese topping creates a delicious crust.
Bake the enchiladas in the oven for 25-30 minutes until golden and bubbly.
Check the enchiladas halfway through to ensure even cooking.
Serve the enchiladas with a side of guacamole, salad, or extra salsa.
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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