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? :-)

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 648kcal

Author Jill Nystul

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 9x13 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