Chicken enchiladas with a sweet honey and lime goodness for a great dinner casserole
We had these delicious honey lime chicken enchiladas a while back and I can’t believe I haven’t shared the recipe with you guys yet!
Enchiladas are one of my favorite foods in the whole world. Along with pizza I could probably eat some sort of enchiladas everyday. In fact, any time we go home we have to go to one of my favorite restaurants ever, called Rosas and I order a double of their chicken enchiladas. So so so good.
Anyway, enchiladas are great because there are so many different types. On our blog we even have like 5+ different enchilada recipes. Creamy Chicken Enchiladas. Slow Cooker Pork Enchiladas. Enchiladas Verdes. Shredded Beef Enchiladas. and here is a new one to add to the repertoire… Honey Lime Chicken Enchiladas.
These enchiladas have a slight sweet, honey and lime taste that makes them different than any other enchiladas I’d had before. But they still taste great with the typical salsa, sourcream and whatever else you like on top.
Honey Lime Chicken Enchiladas
Ingredients
- 1/3 cup honey
- 1/4 cup fresh lime juice
- 1 TBS chili powder
- 1 tsp minced garlic
- 3 cups cooked and shredded chicken breasts
- 2 cups green enchilada sauce (divided)
- 1/2 cups heavy cream
- 3 cups shredded cheese (separated)
- 10 tortillas
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking pan with non stick spray.
- Combine the honey, lime juice, chili powder, garlic and 1/2 cup enchilada sauce in a small bowl. 1/3 cup honey, 1/4 cup fresh lime juice, 1 TBS chili powder, 1 tsp minced garlic, 1/2 cups green enchilada sauce
- Pour the sauce over shredded chicken in a large bowl. Cover it with a lid to let it marinate for 1 hour in the fridge, if desired. 3 cups cooked and shredded chicken breasts
- Drain the extra sauce off the chicken, and into a bowl. Add in the remaining 1 1/2 cups of enchilada sauce and the heavy cream. 1 1/2 cups green enchilada sauce, 1/2 cups heavy cream
- Pour 1/2 cup of the enchilada sauce mixture onto the bottom of the baking pan.
- Scoop about 3 TBS of chicken mixture, and a heaping portion of cheese into each tortilla to fill them generously. (Save 1 cup cheese for later) 3 cups shredded cheese
- Roll up the tortillas and place the chicken enchilada into your pan with the seam underneath. 10 tortillas
- Repeat with additional tortillas and remaining chicken.
- Pour extra sauce over the top of the enchiladas.
- Bake for 30 minutes until crispy on top.
- Sprinkle remaining 1 cup cheese over the top of your enchiladas. 3 cups shredded cheese
- Bake for another 5 to 10 minutes until the cheese is melted.
- Top with your choice of toppings, guacamole, sour cream, pico de gallo, fresh cilantro, etc.
Nutrition
Enjoy these chicken enchiladas as a great family meal!
Rich says
Do you bake or boil the chicken before shredding?
Aimee Berrett says
I think I cooked it in these crock pot for this recipe, but otherwise I always boil it to shred. I dont think it would be tender enough when baked to shred well