Light Chicken Enchiladas With Zesty Lime – Fresh, Bright, and Satisfying
These enchiladas keep all the flavor you love while lightening up the usual heavy feel. Tender chicken, a bright lime kick, and a light, creamy sauce make this a weeknight win. The texture is soft and comforting without turning soggy or greasy.
If you like bold flavor that doesn’t weigh you down, you’ll love this version. It’s simple to prep, easy to customize, and great for leftovers.
Ingredients
Method
- Prep the oven and pan: Heat oven to 375°F (190°C). Lightly oil or spray a 9x13-inch baking dish.
- Sauté aromatics: Warm olive oil in a skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Make the light sauce: Lower heat. Add chicken broth and salsa verde; simmer 2 minutes. Turn off heat and whisk in Greek yogurt, lime zest, and half the lime juice. Season with 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, a pinch of oregano, salt, and pepper. Taste and adjust acid with more lime if needed.
- Season the chicken: In a bowl, toss shredded chicken with 1/3 cup of the sauce, 2 tablespoons cilantro, a pinch of cumin, salt, and pepper. If using cheese, mix in 1/4 cup.
- Soften the tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable. Alternatively, toast each in a dry skillet 10–15 seconds per side.
- Assemble: Spread a thin layer of sauce across the bottom of the baking dish. Fill each tortilla with a small mound of chicken, roll snugly, and place seam-side down. Repeat with remaining tortillas.
- Sauce and cheese: Pour remaining sauce over the enchiladas, covering evenly but not drenching. Sprinkle remaining cheese on top if using.
- Bake: Bake 15–18 minutes until warmed through and cheese melts. If you like some color, broil 1–2 minutes at the end, watching closely.
- Finish with lime and herbs: Let rest 5 minutes. Sprinkle with remaining cilantro and a squeeze of lime. Add toppings if you like.
- Serve: Pair with a crisp salad, quick slaw, or roasted veggies to keep things light and fresh.
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Get Your Program TodayWhy This Recipe Works
These enchiladas lean on fresh lime, cilantro, and a touch of yogurt to keep things light while still creamy. Corn tortillas give a toasty, authentic texture without soaking up too much sauce.
A quick homemade sauce beats store-bought in both flavor and nutrition. Using rotisserie or poached chicken cuts time without sacrificing taste. The balance of tangy lime, mild spice, and creamy finish makes every bite bright and satisfying.
Shopping List
- Chicken: 2 1/2 cups cooked, shredded chicken (rotisserie or poached)
- Tortillas: 10–12 small corn tortillas (6-inch)
- Greek yogurt: 1 cup, plain, 2% or nonfat
- Chicken broth: 1 cup, low-sodium
- Salsa verde: 1 cup (mild or medium)
- Lime: 2 limes (zest of 1, juice of both)
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, minced
- Cilantro: 1/2 cup, chopped
- Spices: Ground cumin, chili powder, smoked paprika, oregano
- Cheese (optional but recommended): 3/4 cup shredded Monterey Jack or pepper jack
- Olive oil: 1 tablespoon
- Salt and pepper: To taste
- Optional toppings: Extra cilantro, sliced jalapeño, diced avocado, thinly sliced radishes
How to Make It
- Prep the oven and pan: Heat oven to 375°F (190°C).
Lightly oil or spray a 9×13-inch baking dish.
- Sauté aromatics: Warm olive oil in a skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Make the light sauce: Lower heat.
Add chicken broth and salsa verde; simmer 2 minutes. Turn off heat and whisk in Greek yogurt, lime zest, and half the lime juice. Season with 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, a pinch of oregano, salt, and pepper.
Taste and adjust acid with more lime if needed.
- Season the chicken: In a bowl, toss shredded chicken with 1/3 cup of the sauce, 2 tablespoons cilantro, a pinch of cumin, salt, and pepper. If using cheese, mix in 1/4 cup.
- Soften the tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable. Alternatively, toast each in a dry skillet 10–15 seconds per side.
- Assemble: Spread a thin layer of sauce across the bottom of the baking dish.
Fill each tortilla with a small mound of chicken, roll snugly, and place seam-side down. Repeat with remaining tortillas.
- Sauce and cheese: Pour remaining sauce over the enchiladas, covering evenly but not drenching. Sprinkle remaining cheese on top if using.
- Bake: Bake 15–18 minutes until warmed through and cheese melts.
If you like some color, broil 1–2 minutes at the end, watching closely.
- Finish with lime and herbs: Let rest 5 minutes. Sprinkle with remaining cilantro and a squeeze of lime. Add toppings if you like.
- Serve: Pair with a crisp salad, quick slaw, or roasted veggies to keep things light and fresh.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat covered at 325°F until warm, or microwave gently in 45-second bursts.
- Freeze: Assemble without yogurt sauce on top. Freeze enchiladas and sauce separately up to 2 months. Thaw overnight, then bake and add sauce before heating to keep texture smooth.
- Meal prep tip: Keep tortillas, sauced chicken, and sauce in separate containers up to 2 days.
Assemble and bake fresh for best texture.
Benefits of This Recipe
- Lighter but satisfying: Greek yogurt adds creaminess with fewer calories than heavy cream or loads of cheese.
- Zingy flavor: Lime zest and juice brighten the dish so it tastes fresh, not heavy.
- Quick to make: Rotisserie chicken and salsa verde keep prep under 30 minutes.
- High protein: Chicken and yogurt offer solid protein to keep you full.
- Flexible: Easy to swap in veggies, use leftover turkey, or make it mild or spicy.
What Not to Do
- Don’t over-sauce the tortillas. Too much liquid makes them tear and turn mushy.
- Don’t skip softening the tortillas. Cold, stiff tortillas crack when you roll them.
- Don’t boil the yogurt sauce. High heat can cause it to split. Stir it in off the heat.
- Don’t forget to taste for acid and salt. The right lime and seasoning level brings the dish to life.
- Don’t overbake. You only need to warm through and melt the cheese.
Variations You Can Try
- Veggie-packed: Add sautéed zucchini, corn, and bell pepper to the filling. Swap half the chicken for black beans.
- Green goddess: Blend the sauce with a handful of spinach and extra cilantro for a vibrant color and a nutrient boost.
- Spicy lime: Add diced jalapeño to the onions and a pinch of cayenne to the sauce.
Finish with pickled jalapeños.
- Dairy-free: Use unsweetened dairy-free yogurt and a dairy-free cheese or skip cheese entirely. Keep heat low when mixing in the yogurt.
- Gluten-free: Use certified gluten-free corn tortillas and check salsa labels.
- Taco-night twist: Skip rolling and make an enchilada bake. Layer tortillas, chicken, and sauce like a lasagna.
FAQ
Can I use flour tortillas instead of corn?
Yes, but choose small, soft flour tortillas and don’t over-sauce them.
They’ll be more tender and less toasty than corn. Bake a few minutes less to prevent sogginess.
How can I poach chicken for this recipe?
Place chicken breasts in a pot, cover with broth or water, add a pinch of salt and a slice of lime peel, and simmer gently 12–15 minutes until cooked through. Rest 5 minutes, then shred.
What if my yogurt sauce splits?
It likely got too hot.
Whisk in a splash of warm broth and a spoonful more yogurt off the heat. The texture should smooth out. Next time, add yogurt at the end with the heat off.
How do I make it kid-friendly?
Use mild salsa verde, skip jalapeños, and go easy on chili powder.
Let kids add their own toppings like avocado and cheese.
Can I make it ahead?
Assemble up to 4 hours ahead, cover, and refrigerate. Bake straight from the fridge at 375°F, adding 5–7 extra minutes. For the best texture, add the yogurt-based sauce just before baking.
What sides go well with these enchiladas?
Try a crunchy cabbage slaw with lime, a simple tomato-cucumber salad, grilled corn, or black beans with cilantro and a squeeze of lime.
Is there a way to add more vegetables?
Definitely.
Stir in chopped spinach, sautéed mushrooms, or roasted sweet potato cubes to the chicken mixture. Keep filling moist but not wet.
Final Thoughts
Light Chicken Enchiladas with Zesty Lime deliver big flavor without the heaviness. The fresh lime, gentle spice, and creamy sauce keep things bright and balanced.
It’s an easy, reliable recipe that fits busy nights, meal prep, and casual dinners with friends. Once you make it, you’ll keep it in your rotation and riff on it all year long.
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