These Honey Lime Chicken Enchiladas are one of our most favorite Mexican ever meals! Perfectly seasoned chickened rolled in flour tortillas and topped with a creamy green enchilada sauce. They’re amazing!
Let me just start by saying the picture doesn’t even do these enchiladas justice, but you have to trust me when I say these enchiladas are absolutely amazing!
If I made these on a weekly basis, I would never get any complaints.
The flavor of the lime and honey combined with the chili powder is just plain fabulous!
You will love how easy these are to make. Just don’t do what I almost did the first time I made them and that is marinate the chicken raw. Yep, I almost made that mistake. I wasn’t really paying attention to the directions and got the lime marinade all mixed and ready to go and was just about to throw my raw chicken in. I’m not sure why, but I glanced over at the directions one last time and saw the words “chicken, cooked and shredded.” I’m not sure how I completely missed that the first time I read through, but I did (must be my lack of brain cells which I fully blame on my five boys!).
I like to serve these with some homemade spanish rice and a green salad . . . .yum! Talk about a fabulous dinner!
- 1/2 cup honey
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1 1/2 pounds chicken, cooked and shredded
- 2 (10-ounce) cans green enchilada sauce
- 1 cup half & half
- shredded colby jack cheese
- Flour tortillas
- Stir together the honey, lime juice, chili power and garlic until well mixed. Add the cooked, shredded chicken and let marinate for at least 30 minutes (the longer the better, I usually let mine marinate at least a couple hours).
- Combine the enchilada sauce and half & half, set aside.
- Spread about 3/4 cup of the sauce into the bottom of a 9×13 pan.
- Fill the flour tortillas with marinated chicken and shredded cheese, roll up and place in baking dish. (I usually get about 10-12 tortillas filled.)
- Pour remaining enchilada sauce mixture over the top of the enchiladas and top with more cheese.
- Bake at 350° for 25 to 30 minutes.
- Category: Main Dishes
Recipe Source: Keeping up Cookbook (one of my favorites!)