Honey Lime Chicken Enchiladas
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Prep Time
20 mins
-
Cook Time
4 hrs 30 mins
-
Marinate
30 mins
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Total Time
5 hrs 20 mins
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Servings
6 people
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Calories
725 kcal
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Course
Main Course, Dinner
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Cuisine
American, Mexican-American Fusion
Honey Lime Chicken Enchiladas
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Honey lime chicken enchiladas are a family favorite! These enchiladas are filled with shredded chicken and melty cheese and then smothered in a creamy enchilada sauce. The combination of honey and lime takes these enchiladas to the next level!
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Ingredients
- 1 ½ pounds chicken breast
- 1 sweet onion peeled & diced, small
- ½ cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon garlic minced
- salt to taste
- black pepper to taste
- 6 tablespoons honey
- 5 tablespoons lime juice fresh
- 8-10 large flour tortillas
- 8 ounces Monterey jack cheese shredded
- 8 ounces cheddar cheese shredded
- 16 ounces Green enchilada sauce
- ½ cup heavy cream
Instructions
- Add 1 ½ pounds chicken breast , 1 small sweet onion, ½ cup chicken broth, 1 tablespoon chili powder, 1 teaspoon garlic, and salt & pepper, to a crockpot and cook on low for 8 hours or on high for 3-4 hours.
- Once the chicken can easily shred, remove it from the crockpot and shred it all. Drain all of the remaining liquid except ¼ cup. Add the shredded chicken, reserved liquid, 6 tablespoons honey, and 5 tablespoons fresh lime juice to a large bag and set aside to marinate for 30-40 minutes.
- While the chicken is marinating, preheat the oven to 350 degrees Fahrenheit and spray a 9x13 pan with pan spray. Spread ½ cup of the 16 ounces green enchilada sauce evenly over the bottom of the pan.
- In a small bowl, combine the remaining enchilada sauce with ½ cup heavy cream.
- Fill the 8-10 large flour tortillaswith chicken and both kinds of cheese, 8 ounces Monterey jack cheese, and 8 ounces cheddar cheese, saving about 1 ½ cup of cheese to sprinkle on top.
- Pour the sauce on top of the enchiladas and sprinkle with the reserved cheese. Bake for 30-35 minutes, until the cheese is browning and bubbling. Serve hot and top with your favorite enchilada toppings.
Notes
- Updated on May 07, 2024
- Originally Posted on September 28, 2012
Nutrition Information
Show Details
Calories
725kcal
(36%)
Carbohydrates
49g
(16%)
Protein
48g
(96%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.01g
(1%)
Cholesterol
167mg
(56%)
Sodium
1657mg
(69%)
Potassium
632mg
(13%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Vitamin A
1902IU
(38%)
Vitamin C
8mg
(9%)
Calcium
640mg
(64%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Calories | 725kcal | 36% |
| Carbohydrates | 49g | 16% |
| Protein | 48g | 96% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 167mg | 56% |
| Sodium | 1657mg | 69% |
| Potassium | 632mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 1902IU | 38% |
| Vitamin C | 8mg | 9% |
| Calcium | 640mg | 64% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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