Honey Lime Chicken Enchiladas
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Mexican
Honey Lime Chicken Enchiladas
Description
The Honey Lime Chicken Enchiladas start by marinating cooked, shredded chicken in a blend of honey, lime juice, chili powder, and garlic powder to infuse it with sweet and zesty flavors. Soft flour tortillas are then filled with the marinated chicken and shredded cheese. A thin layer of green enchilada sauce coats the baking pan to prevent sticking and add moisture.
The assembled enchiladas are topped with a mixture of remaining enchilada sauce and heavy cream, which adds creaminess and balances the spices with its richness. Baking at 350 degrees until golden and slightly crispy on top melds the flavors and melts the cheese. Additional cheese is added near the end for a golden crust.
These enchiladas go well with sides like sour cream, pico de gallo, cilantro lime rice, and black beans. The marinade time can vary, allowing for flexibility in preparation. The dish offers a combination of creamy, tangy, and mildly sweet notes that complement the tender chicken and melted cheese.
Ingredients
- 1/3 /3 cup honey
- 1/4 /4 cup lime juice
- 1 Tablespoon chili powder
- 1/2 /2 teaspoon garlic powder
- 2 pounds chicken about 3-4 cups, rotisserie chicken works well here, cooked and shredded
- 8-10 flour tortilla soft taco size
- 4 cups Monterey jack cheese or cheddar cheese; shredded
- 2 cups Green enchilada sauce
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.
- Mix the honey, lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag or up to 8 hours.
- Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom, about a 1/2 cup. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
- Mix the remaining enchilada sauce with the cream and any leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas.
- Bake at 350 degrees for 25-30 minutes until brown and crispy on top. Add the reserved 1 cup of cheese on top for the last 5 minutes of baking. I serve mine with sour cream, pico de gallo, cilantro lime rice, and black beans.
User Reviews
Overall Rating
4.7
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