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f you’re on the hunt for an easy weeknight dinner that feels a little extra without asking too much of you, these baked enchiladas (baked chicken wraps) are about to become your new kitchen crush. Imagine soft tortillas wrapped around creamy lime rice and tender shredded chicken, all cozying up together under a blanket of vibrant salsa verde and melty cheese, then baked until bubbly and irresistible.
This baked enchiladas recipe is the perfect balance of comforting and fresh, with bold, zesty flavors that wake up your taste buds without overwhelming them. The creamy lime rice adds a tangy richness that pairs beautifully with the savory chicken, while the oven-baked finish gives everything that golden, slightly crisp edge we all secretly fight over.
Once they come out of the oven, the real fun begins: fresh avocado for buttery goodness, finely diced white onion for crunch, fragrant coriander for herbaceous pop, and a generous squeeze of lime to tie it all together.
These Mexican-inspired baked enchiladas wraps are playful, satisfying, and endlessly craveable, making them ideal for busy nights, casual gatherings, or anytime you want a dinner that feels like a win. Plus, they’re made with simple ingredients you probably already love, which means less stress and more flavor. Whether you’re searching for an oven baked wraps recipe, a new way to use shredded chicken, or just a feel-good meal that delivers big on taste, these baked enchiladas salsa verde chicken wraps tick all the boxes. Cozy, zesty, cheesy, and fresh all at once, they’re proof that great food doesn’t have to be complicated—it just has to be delicious.
Equipment
- 1 oven or air fryer
- 1 ovenproof or air fryer-proof baking dish
- 1 medium saucepan
- 1 medium frying pan
Ingredients
Lime Rice
- 1 ½ cups long grain white rice rinsed and drained
- 2 ½ cups warm water
- zest from a lime
- juice from a lime
- 2 tsp chicken stock powder/granules
- 1 tsp salt
- 2-3 tbsp butter salted or unsalted
Shredded Chicken
- 2 tbsp olive oil
- 4 medium chicken breasts
- salt and pepper
Additional Ingredients
- ⅓ cup cream cheese
- 8 medium flour wraps approx. 23 cm radius
- 380g/1 ½ cups salsa verde store bought
- 3 cups/300 grams mozzarella grated
- 1 large avocado cubed
- ½ medium onion diced
- ¼ cup coriander roughly chopped
- Juice from 1/2 a lime
- ½ cup sour cream for garnishing
Instructions
Lime Rice
- Add the rice to a medium saucepan and rinse 2 or 3 times under water, until the drained water runs clear. Once drained, add 2 1/2 cups warm water and bring to a boil. Add the lime zest, lime juice and chicken stock powder, and give it one quick stir. Allow the rice to boil, uncovered until all the moisture has evaporated, about 15 minutes. Note: do not stir the rice while it's cooking. Also, while the rice cooks, start preparing the chicken.
- Once all or most of the liquid has cooked away and there are no more water bubbles. Turn off the heat, do not stir and cover. Allow to steam for 10 minutes.
- Once the rice has steamed, add the butter and salt, and mix well.
Shredded Chicken
- If the chicken breasts are on the larger side then slice the breasts in half, otherwise keep them as is. Season each side with salt and pepper.
- Bring a medium frying pan to a medium-high heat. Once the pan is hot, add the oil and chicken. Sear on one side, once golden in colour, you can flip and continue searing for another 3-4 minutes. Remove from the heat and allow to cool down.
- Once cooled down, shred the chicken using your fingertips or two forks.
Assembly
- Preheat the oven to 200℃/392℉.
- Add the shredded chicken and cream cheese to the rice and mix well. Place about 1/3 cup of the rice filling on the edge of the wrap and roll tightly. 8 wraps should fit perfectly into a 23cm x 30cm sized baking dish.
- Cover with the salsa verde, grated cheese and bake for 20-25 minutes. Meanwhile make the fresh avocado topping by mixing cubed avocado, diced white onion, freshly chopped coriander and fresh lime juice together.
- Once the enchiladas are golden a bubbly, remove from the oven and serve immediately with the chunky avocado mix and dollops of sour cream.
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