Cinnamon Lime Chicken Enchilada Bake

Submitted by: Rachel Bartell
Sweet and Spicy (but not too spicy - you decide!). You can make this as individual enchiladas or, as described, as an enchilada bake. A lot of measurements are variable because you may prefer more or less (ie: cheese, cinnamon, chile powder, etc). ENJO

Serves: 9-12

Preparation time:
Cooking time:

Ingredients

- 4 chicken breasts, cooked and cubed. I occasionally use pre-cooked canned chicken, which works just as well, and takes about 3-4 large cans.
- 3 large limes
-2 tbsp chile powder (+ dusting each layer)
-3 tbsp cinnamon (+ dusting each layer)
- 1 large and 1 small can of enchilada sauce, as spicy or not spicy as you prefer.
-2 bags (or 1 large bag) shredded cheese. Mexican or 4-cheese or spicy cheese works best, but use what you like!
- 1 pkg (usually 8-10 per pkg) burrito-size tortillas

Method

Place chicken in large bowl. Squeeze juice of 2 limes over chicken. Add in 2 tbsp chile powder and 3 tbsp cinnamon; stir until chicken is coated. More or less chili powder and/or cinnamon can be used to taste. Add 1 1/2 cups cheese to chicken. Next, pour one large can enchilada sauce over chicken mixture and stir to coat. Cover with cling wrap or place in a ziploc bag and refrigerate for at least 2 hours (over night or all day is the best way to go!).

You may want to add onions, mexican rice, mushrooms, peppers, etc to the chicken mixture - delicious!!

When ready to bake, preheat oven to 375 degrees. Coat the bottom and sides of pan with non-stick spray. Pour a small amount of enchilada sauce in bottom of pan (enough to coat). Cut all tortillas in half, and put one layer in bottom of pan (usually takes 1 or 1 1/2 tortillas to make a full layer. On top of tortilla layer, spoon 1/4 (more or less) of chicken mixture, sprinkle with cheese, and dust (if desired) with chile powder and cinnamon. If desired, you may use more enchilada sauce in each layer as well. Repeat process untill all of the chicken mixture is used. Make sure that you end your layers with tortillas. Top with cheese, coating of enchilada sauce, juice of 1 lime, and dust with chile powder and cinnamon.

Bake covered for 30-45 minutes, uncover, and bake for another 10-15 minutes or until cheese is bubbly. Let set for 5-10 minutes before cutting and serving. Enjoy!

*Ingredient quantities are for the enchilada bake, but recipe can also be used for individial enchiladas. Simply prepare the chicken in the marinade, spoon into center of tortilla, sprinkle with cheese, roll, and lay fold-side down in pan. Repeat with as many enchiladas as you desire, pour enchilada sauce to coat all enchiladas, sprinkle with cheese, and bake as above.

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