Honey Lime Enchiladas
These enchiladas are a favorite in our house! And after I make them my husband takes the left over
s to work the next day or two! They are yummy and even my little boys ask for seconds!
Honey-Lime Chicken Enchiladas
1/4 cup honey (heaping)
2 teaspoons chili powder
2 large chicken breasts, cooked and shredded
12 corn tortillas
1/4 cup lime juice
2 garlic cloves, minced
2 cups shredded mexican cheese
1 cup heavy cream
1 large can of green enchilada sauce (my favorite is macayo’s)
1 Tablespoon cooking oil
Honey Lime Enchiladas
Ingredients
Instructions
Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of baking dish. Can use more then 1/2 of cup to cover the whole bottom of the pan evenly. (Use a 9×13 or (2) 9×9 pans)
Prepare tortillas by heating on stove in oil for about 20 seconds on each side. Fill each tortilla with a couple tablespoons of chicken, some cheese, and a tablespoon of sauce. Roll up and place in baking dish, seam side down. Do this until chicken is gone and the pans are full. Cover entirely with enchilada/cream mixture and sprinkle with remaining cheese. (You will most likely have some sauce left over)
Bake at 350 degrees for 30-35 minutes
Honey Lime Enchiladas
Ingredients
- 1/4 cup honey
- 2 tsp chili powder
- 2 chicken breasts large, cooked and shredded
- 12 corn tortillas
- 1/4 cup lime juice
- 2 garlic cloves minced
- 2 cups shredded Mexican cheese
- 1 cup heavy cream
- 28 oz can green enchilada sauce
- 1 tbsp cooking oil
Instructions
-
Combine honey, lime juice, chili powder and garlic in a large sealed container. Add cooked and shredded chicken and coat thoroughly. Place in refrigerator for at least a few hours.
Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of baking dish. Can use more then 1/2 of cup to cover the whole bottom of the pan evenly. (Use a 9×13 or (2) 9×9 pans)
Prepare tortillas by heating on stove in oil for about 20 seconds on each side. Fill each tortilla with a couple tablespoons of chicken, some cheese, and a tablespoon of sauce. Roll up and place in baking dish, seam side down. Do this until chicken is gone and the pans are full. Cover entirely with enchilada/cream mixture and sprinkle with remaining cheese. (You will most likely have some sauce left over)
Bake at 350 degrees for 30-35 minutes
these sound amazing! I must make! i love any kind of Mexican food! and lime…..yes!
Yum!! I plan on trying this soon! Thanks for sharing it!!
These are fabulous. My little kids even ate seconds.
LOVE THESE
If I could only pick one recipe that I discovered this year as a favorite, this would be it! Made several times now. You also taught me how heavy cream can make anything better!
We love these!! Have you ever made these ahead of time?
yes. unfortunately the corn tortillas can get a little soggy