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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
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!
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.
Pour about 1/2 cup enchilada sauce on the bottom of a 9×13 baking pan
.
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!
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.
HONEY LIME CHICKEN ENCHILADAS
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.
