Honey Lime Chicken Enchiladas
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
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
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Honey Lime Chicken Enchiladas are loaded with juicy marinated chicken, smothered in creamy enchilada sauce and topped with lots of melted cheese. Mouthwatering and gorgeous, this dish is always a crowd pleaser!
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Ingredients
- 1 small onion peeled and diced (use a sweet onion if you can find it)
- 3 chicken breast halves
- 1/2 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon garlic minced (2-3 cloves)
- salt & 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 you don't have a crock pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.
- While chicken is marinating, mix enchilada sauce, 1 can of condensed cream of chicken soup, 1 1/2 cups sour cream, and 2 additional tablespoons of lime juice and honey in a bowl. Pour 1/2 cup of creamy enchilada sauce mixture into the bottom of the 9x13 pan. Spread 2 tablespoons of creamy enchilada sauce mixture evenly over each tortilla before filling it with chicken and cheese.
- If you don't have a crock pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
29g
(10%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
78mg
(26%)
Sodium
749mg
(31%)
Potassium
276mg
(8%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
1074IU
(21%)
Vitamin C
5mg
(6%)
Calcium
375mg
(38%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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