Honey Lime Chicken Enchiladas

User Reviews

0.0

0 reviews
Unrated
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Additional Time

    30 mins

  • Total Time

    1 hr 55 mins

  • Servings

    6 Servings

  • Course

    Main Course

  • Cuisine

    International

Honey Lime Chicken Enchiladas

Bring something special to the table with this well-loved recipe.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings

Green Enchilada Sauce:

  • 1 1/2 cups chicken broth
  • 5 medium tomatillos husks removed
  • 3-4 green chilies diced
  • 1/2 poblano pepper chopped
  • 3 tablespoons chopped yellow onion
  • 1 green onion
  • 3 tablespoons cilantro
  • 1/2 lime juiced
  • 2 teaspoons sugar
  • 1/2 teaspoon cumin
  • salt and pepper to taste

Enchiladas:

  • 6 tablespoons honey
  • 5 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • salt to taste
  • 2 pounds cooked chicken shredded
  • 1 cup heavy cream
  • 1 pound Monterey jack cheese shredded
  • 10 large flour tortillas

Garnish:

  • chopped cilantro
  • sliced green onions
Add to Shopping List

Instructions

  1. To make the sauce, combine chicken broth, tomatillos, chilies, Poblano pepper, onion, green onion, cilantro, lime juice, sugar, cumin, salt, and pepper in large blender. Blend until smooth. Pour into a small nonreactive (stainless steesaucepan and heat over medium high heat. Once it comes to a boil, reduce to medium low and simmer for 20 minutes. Once thickened, remove from heat.
  2. In a medium bowl, whisk together honey, lime juice, chili powder, garlic powder, and salt. Add the shredded chicken, tossing to coat. Cover and refrigerate at least 30 minutes.
  3. In another medium bowl, stir together green enchilada sauce and heavy cream.
  4. Preheat oven to 350 degrees Pour enough sauce, about 1/2 cup each, into a 9x13 and 8x8 baking dish to coat the bottom.
  5. Place a line of chicken on the edge of a flour tortilla. Sprinkle with cheese. Roll the tortilla up and place seam side down in prepared baking dish. Repeat with remaining tortillas and chicken. Pour sauce over tortillas in baking dish and cover with remaining cheese.
  6. Cover dish with foil and bake in preheated oven for 30 minutes. Remove foil and bake 5 minutes until cheese is bubbly and golden.
  7. Let rest 5 minutes, then serve with cilantro and green onions.
Genuine Reviews

User Reviews

Overall Rating

0.0

0 reviews
Unrated

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Honey Glazed Salmon with Lime

International
5.0 (24 reviews)

Honey Lime Salmon Tacos

American, International, gluten-free
4.7 (21 reviews)

SNAP Challenge: Creamy Chicken and Black Bean Enchiladas

American, International
4.8 (105 reviews)

Easy One Pan Cheesy Chicken Enchiladas (Quick Dinner!)

American, Mexican, International
0.0 (0 reviews)

Weeknight Enchiladas

American, International, Vegetarian
5.0 (186 reviews)

Beef & Pineapple Enchiladas

American, International
4.8 (57 reviews)

Black Bean and Avocado Enchiladas

American, International, Vegetarian, Vegan
4.9 (393 reviews)

Air Fryer Enchiladas

International
0.0 (0 reviews)

Easy Cilantro Lime Chicken Chili

American, International
0.0 (0 reviews)

Harissa & Lime Chicken Kebabs

International
0.0 (0 reviews)

Mango Chili Lime Chicken

International
5.0 (3 reviews)

Sheet Pan Chili Lime Chicken Fajitas

International
0.0 (0 reviews)

Cilantro Lime Chicken

American, International
0.0 (0 reviews)

Chili Lime Grilled Chicken

American, International, gluten-free
4.6 (24 reviews)

Cilantro Lime Chicken Thighs

American, International
5.0 (321 reviews)

Easy Fish Tacos with Cumin Lime Slaw

American, International, gluten-free
4.9 (108 reviews)