HONEY LIME CHICKEN ENCHILADAS
These Honey Lime Chicken Enchiladas have been our go-to Mexican meal for company or to give to a friend in need.
John absolutely loves these! If you don’t like sweet dishes you won’t like this. It is a mixture of sweet and spicy. They are so easy and really, really good. With a creamy enchilada sauce on top, these are to die for!
You use rotisserie chicken or any leftover chicken you have. Add some honey, lime juice, and chili powder for some kick.
Enchiladas in my opinion are all about the toppings. A healthy serving of sour cream, guac, and pico are essential!
These enchiladas freeze great and are a great meal to give a new mom or a friend in need!
OTHER MEXICAN RECIPES:
Yield: 8 servings
These Honey Lime Chicken Enchiladas are my go-to easy Mexican dinner for company that is also freezer friendly. If you like a sweet/savory combo, you’ll love these Honey Lime Chicken Enchiladas.
chicken, cooked and shredded
(about 3-4 cups, rotisserie chicken works well here)
soft taco size flour tortillas
shredded Monterey jack or cheddar cheese
green enchilada sauce
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.