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Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas
Honey Lime Chicken Enchiladas

This enchilada recipe has become a frequent request from the family, especially for birthday dinners! I love how easy they are to make; that I can use flour or corn tortillas (to make them gluten-free;) and that they are just SO darn delicious! Admittedly, this recipe is not the healthiest in my recipe repertoire, but who doesn’t love some tasty, cheesy, creamy enchilada goodness every once in a while? :-)

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

adapted from Real Mom Kitchen

  • 6 tablespoons honey
  • 5 tablespoons lime juice (2 large or 3 small limes)
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 pound chicken, cooked and shredded
  • 8-10 flour tortillas (You can also use CORN tortillas if you want to make them gluten-free. You’ll need about 15.)
  • 1 pound monterey jack cheese, shredded
  • 16 ounces green enchilada sauce
  • 1 cup heavy cream

I started by cooking my chicken (3 large breasts) in the crockpot a few hours before I was ready to assemble the dish, but you can boil the chicken if you need it more quickly. Once your chicken is cooked, you’ll need to shred it. I suggest this method, but you can just use a couple of forks, too!

Honey Lime Chicken Enchiladas

Mix the first four ingredients in a large bowl and toss with the shredded chicken. Let it marinate for at least 1/2 hour, but you can definitely leave it overnight, if that’s easier for you! I’ve made them without marinating before, and they still taste great, just not quite as flavorful.

Honey Lime Chicken Enchiladas

Pour about 1/2 cup enchilada sauce on the bottom of a 9×13 baking pan.

Honey Lime Chicken Enchiladas

Now stuff the tortillas with the chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. You want a lot of cheese in each one!

Honey Lime Chicken Enchiladas

Mix the remaining enchilada sauce with the cream and leftover marinade from the chicken (if you have any left in the bottom of the bowl). Pour the sauce on top of the enchiladas and sprinkle with leftover cheese.

Honey Lime Chicken Enchiladas

Bake at 350 degrees for about 30 minutes, or until brown and crispy on top.

Honey Lime Chicken Enchiladas
Honey Lime Chicken Enchiladas on a plate.

HONEY LIME CHICKEN ENCHILADAS

Jill Nystul
This enchilada recipe has become a frequent request from the family, especially for birthday dinners! I love how easy they are to make; that I can use flour or corn tortillas (to make them gluten-free;) and that they are just SO darn delicious! Admittedly, this recipe is not the healthiest in my recipe repertoire, but who doesn’t love some tasty, cheesy, creamy enchilada goodness every once in a while? :-)
4.60 from 15 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 648 kcal

Ingredients
  

  • 6 tablespoons honey
  • 3 lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 pound chicken cooked and shredded
  • 12 flour tortillas You can also use CORN tortillas if you want to make them gluten-free. You’ll need about 15.
  • 1 pound monterey jack cheese shredded
  • 16 ounces green enchilada sauce
  • 1 cup heavy cream

Instructions
 

  • Cook chicken (3 large breasts) in the crockpot a few hours before assembling the dish or boil the chicken if you need it more quickly.
  • Shred chicken
  • Mix the first four ingredients in a large bowl and toss with the shredded chicken.
  • Let it marinate for at least 1/2 hour or overnight, if needed.
  • Pour about 1/2 cup enchilada sauce on the bottom of a 9×13 baking pan.
  • Stuff the tortillas with the chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
  • Mix the remaining enchilada sauce with the cream and leftover marinade from the chicken (if you have any left in the bottom of the bowl).
  • Pour the sauce on top of the enchiladas and sprinkle with leftover cheese.
  • Bake at 350 degrees for about 30 minutes, or until brown and crispy on top.

Nutrition

Calories: 648kcalCarbohydrates: 43gProtein: 29gFat: 39gSaturated Fat: 20gCholesterol: 133mgSodium: 1172mgPotassium: 285mgFiber: 2gSugar: 19gVitamin A: 1625IUVitamin C: 5.6mgCalcium: 501mgIron: 3mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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