Honey Lime Chicken Enchiladas

5 from 4 votes

A Sweet and Savory Enchilada recipe that you're whole family with LOVE! The chicken mixture is great for burritos, salads and more!

Prep Time20

Cook Time25

Marinating Time30

Total Time1 15

Course: Main Dish

Cuisine: Mexican

Servings: people

Calories: 645kcal

Author: Over The Big Moon

Ingredients

CHICKEN MIXTURE INGREDIENTS

4 Cups Chicken cooked and shredded (I use 3-4 chicken breasts or rotisserie chicken)
.5 Cup Honey
.5 Cup Lime Juice 2-3 large limes
1.5 Tablespoons Chili Powder to preference
2 Teaspoons Garlic Powder

ENCHILADA SAUCE INGREDIENTS

20 ounces Green Enchilada Sauce (2 - 10 oz cans)
1 Cup Heavy Cream

OTHER INGREDIENTS

8-10 Flour Tortillas (or corn tortillas if preferred)
3-4 Cups Colby Monterey Jack Cheese mixed and shredded

OPTIONAL ADDED INGREDIENTS

1 Yellow Onion sautéed
1 Can Black Beans
1 Can Corn

Instructions

CHICKEN MARINADE INSTRUCTIONS

Cook and shred the chicken or use rotisserie chicken. Combine the shredded chicken with the honey, lime juice, chili powder and garlic powder. Allow to marinade at a minimum of 30 minutes, but I generally make it in the morning and let it marinate until I prepare the enchiladas for dinner.

ENCHILADA SAUCE INSTRUCTIONS

Combine the 20 oz of Green Enchilada Sauce with the 1 Cup Heavy Cream and Mix.

ENCHILADA ASSEMBLY INSTRUCTIONS

Take your 9x13 pan and grease it. Then add a ½ cup - ¾ cup of the enchilada sauce mixture to the bottom of the pan.
Take a tortilla and spread a large spoonful of the sauce in the center of the tortilla.
Take about ½ cup of the chicken mixture and spread it over the sauce in the center of the tortilla.
Top the chicken with some shredded cheese.
Fold one of the sides over and then roll your enchilada up and place it in the pan.
At this time, feel free to add any additional ingredients -- black beans, corn, sautéed onions, etc.
Once your pan is full, pour the remaining enchilada sauce over the enchiladas and then sprinkle the remaining cheese over the top.
Cook at 350 for approx. 20-25 minutes.

Video

Notes

Enchiladas can be frozen for up to 3 months. To cook from a frozen state, bake covered at 350 degrees for 1 ½ hours covered. Then uncover and cook for an additional 30 minutes.To cook when thawed, bake at 350 degrees from 30 minutes.

Nutrition