Honey Lime Chicken {or Pork} Enchiladas

Name: Honey Lime Chicken {or Pork} Enchiladas
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 6 tablespoons honey; 5 to 6 to 6 tablespoons lime juice; 1 tablespoon chili powder; ½ teaspoon garlic powder; ¼ teaspoon coarse; ⅛ to ¼ to ¼ teaspoon black pepper; 2 pounds chicken; 8 to 10 to 10 (6 to 8-inch) flour or corn tortillas; 4 cups about 1 pound shredded Monterey jack cheese; 16 ounces green enchilada sauce (see note); 1 cup heavy cream; Additional Toppings

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4.8

408 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings
8 servings
Course
Main Course
Cuisine
Mexican

Honey Lime Chicken {or Pork} Enchiladas

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

6 tablespoons honey
5 to 6 to 6 tablespoons lime juice 2 to 3 large limes
1 tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon coarse kosher salt
⅛ to ¼ to ¼ teaspoon black pepper I use coarsely ground
2 pounds chicken cooked and shredded - about 4 cups total (see note)
8 to 10 to 10 (6 to 8-inch) flour or corn tortillas
4 cups about 1 pound shredded Monterey jack cheese (or a combo of cheddar and Monterey Jack)
16 ounces green enchilada sauce (see note)
1 cup heavy cream sour cream, or half-and-half
Additional Toppings optional: sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro

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Instructions

In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.
Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
Fill flour tortillas with chicken (save the leftover marinade!) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the leftover marinade and the the cream (or sour cream/half-and-half).
Spread sauce evenly on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the enchiladas (but do not include the optional toppings as those are added based on personal preference).
Chicken: a rotisserie chicken works great in this recipe. Or, this is my go-to quick stovetop method for making cooked, shredded chicken at home. Otherwise, I often throw chicken breasts in the Instant Pot with 1 cup broth and some salt and pepper and cook for 8-12 minutes at high pressure and then shred (discarding liquid).
Sauce: here is an easy, delicious recipe for homemade green enchilada sauce. Green salsa also works for this dish (slightly different flavor profile and the consistency is a bit thinner than enchilada sauce). Also, if you want to skip the cream in the topping all together, you can mix the remaining green enchilada sauce or salsa with the leftover marinade and spread that over the top of the enchiladas and sprinkle with cheese.
Freezable Meal: freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top. The tortillas may be a bit softer after freezing and baking.

Nutrition Information

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Serving 1 Serving Calories 597kcal (30%) Carbohydrates 36g (12%) Protein 28g (56%) Fat 38g (58%) Saturated Fat 20g (100%) Cholesterol 132mg (44%) Sodium 1140mg (48%) Fiber 2g (8%) Sugar 19g (38%)