Honey-Lime Chicken Enchiladas recipe

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Ingredients

2 cooked chicken breast halves, shredded
⅓ cup honey
¼ cup freshly squeezed lime juice
2 teaspoons chili powder
2 teaspoons minced garlic
1 (14 ounce) can green enchilada sauce
½ cup heavy whipping cream
12 corn tortillas
2 cups shredded queso asadero (white Mexican cheese)

Nutrition Info

440 calories
carbohydrate: 46.3 g
cholesterol: 75.8 mg
fat: 20.6 g
fiber: 4.3 g
protein: 20.1 g
saturatedFat: 11.1 g
servingSize: -
sodium: 507.1 mg
sugar: 16.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place shredded chicken in a bowl.

  2. Whisk honey, lime juice, chili powder, and garlic together in a bowl, pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.

  5. Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.

  6. Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is.

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