chicken, main dish, mexican

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

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

Honey Lime Enchiladas

Servings 6 people
Author madeitateitlovedit

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

  1. 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

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2 Comments

  1. these sound amazing! I must make! i love any kind of Mexican food! and lime…..yes!

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