Honey Lime Chicken Enchiladas
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
10 people
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Calories
372 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Honey Lime Chicken Enchiladas
Description
This enchilada dish begins with sautéed onions and chicken breasts cooked in chicken broth with chili powder, garlic, and seasoning until tender enough to shred. The shredded chicken is then marinated in a mix of honey and lime juice, adding a bright sweetness and citrus tang that balances the savory spices.
The prepared chicken filling is wrapped in tortillas layered in a baking dish and topped with a creamy blend of green enchilada sauce, Monterey Jack cheese, and heavy cream. Baking melts the cheese and allows the sauce to bind the filling and tortillas, creating a moist, flavorful casserole with a creamy texture and layered flavor.
These enchiladas serve well as a comforting, hearty main course. Variations include preparing the chicken with alternate cooking methods if a crock pot is unavailable, and modifying the enchilada sauce mixture to taste. The recipe adapts to either corn or flour tortillas according to preference, keeping the filling flavorful and moist throughout baking.
The notes suggest that the chicken can be boiled with the same spices if needed, and that an enriched cream sauce may be layered within the tortillas to intensify moisture and flavor. These adjustments allow flexibility for available kitchen equipment and ingredients.
Ingredients
- 1 onion peeled and diced (use a sweet onion if you can find it, small
- 3 chicken breast halves
- 1/2 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon garlic minced (2-3 cloves)
- salt to taste
- black pepper to taste
- 6 tablespoons honey
- 5 tablespoons lime juice (1 large lime)
- 12 corn tortillas or 8 flour if you prefer
- 1 pound Monterey jack cheese shredded
- 16 ounces Green enchilada sauce (we like Las Palmas brand, but any brand is great)
- 1/2 cup heavy cream
Instructions
- Sauté onion in a little butter until it becomes transparent and soft.
- In a crock pot* add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely).
- Drain out some of the juices (but not all of it, keep about 1/4 cup) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can.
- Marinate at least 30-40 minutes or up to an hour.
- While the chicken is marinating, spray a 9x13 pan with cooking spray, then pour about 1/2 cup of enchilada sauce over the bottom.
- Fill tortillas with chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Layer along the bottom of the dish.
- Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese.
- Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.
- Serve hot and top with your favorite enchilada toppings.
Notes
- If a crock pot is unavailable, boil the chicken with the spices and broth until cooked, then shred.
- For a creamier sauce, mix enchilada sauce with condensed cream of chicken soup, sour cream, lime juice, and honey before layering.
- Spread some of the creamy enchilada sauce mixture inside each tortilla before adding the chicken and cheese filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 78mg | 26% |
| Sodium | 749mg | 31% |
| Potassium | 276mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 1074IU | 21% |
| Vitamin C | 5mg | 6% |
| Calcium | 375mg | 38% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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