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Honey Lime Chicken Enchiladas

These are so so so so good. I shredded a rotisserie chicken, which made them even better! I highly recommend it!  One of my family's favorites.


Honey Lime Chicken Enchiladas
Adapted from {Mel's Kitchen Cafe}

1/3 cup honey
1/8 tsp lime zest
1/4 cup lime juice (about 2 large limes)
2 tsp  chili powder
2 tsp minced garlic
1 lb. boneless skinless chicken breasts (about 2) cooked & shredded
12 white corn tortillas
2 cups Mexican blend cheese, shredded
2 1/2 cups Macayo's green enchilada sauce
1 cup of heavy cream

Directions
Preheat oven to 350°
In a medium bowl whisk together honey, lime juice, chili powder, and minced garlic
Add cooked and shredded chicken into mixture and toss
Allow to marinate at least 30 minutes up to 1 hour in the fridge
Heat large griddle to 350°
Lightly brown tortillas on each side
Grease a 9x13 baking dish with cooking spray
In a medium bowl combine enchilada sauce and heavy cream
Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish
Add a large spoonful (about 2 Tbl.) of chicken mixture to the center of each tortilla
Cover the chicken with a large pinch of cheese
Roll the tortilla and place seam side down in baking dish
Repeat with remaining chicken, cheese, and tortillas
You will use about 1 1/2 cups of the cheese for filling
Add the remaining marinade mixture to the remaining enchilada sauce mixture
Pour over the top of all the enchiladas
Sprinkle with the remaining cheese
Bake covered with foil for 30-35 minutes until cheese is melted and bubbly

Comments

Taylor Gibb said…
These are really good! I was worried about the chili powder, but they were surprisingly sweet. In fact, next time I may cut back on the honey a bit. Thanks for sharing!
Unknown said…
These are awesome! I made some with corn tortillas and some with flour. The flour ones were good but the corn were the best. My family LOVED them!! I will for sure add this to my "go to" recipes!