You guys…these honey lime chicken enchiladas are the bomb. Yes they are so good that they actually made me say “the bomb.” The hubby absolutely loves this dish and requests it any time I’m even entertaining the idea of making enchiladas. They are a little messy, but really easy to throw together and SO worth it!
These honey lime chicken enchiladas are the perfect sweet and savory combo with just a tiny kick of spice. Give these a try and let us know what you think!
Marinade for Chicken
- 6 Tbs. honey
- 5 Tbs. fresh lime juice
- 1/2 Tbs. chili powder
- 1/2 tsp. garlic powder (or 1-2 cloves fresh, minced garlic)
- salt & pepper
For the Enchiladas
- 10-12 small flour tortillas
- 1 lb. cooked & shredded chicken breasts (we often use leftover rotisserie chicken)
- shredded Cheddar & Monterrey Jack cheese
- 2 cans green enchilada sauce (approx. 16-20 oz)
- 1 cup heavy cream (or half & half)
- 1 cup cooked corn
- Preheat oven to 350 degrees.
- Place shredded cooked chicken in a medium size bowl or gallon size Ziploc bag. Mix the marinade ingredients together and pour over chicken. Refrigerate for at least 45 min to an hour. (We often refrigerate for several hours. The longer it marinates, the more flavorful the enchilada filling will be.)
- In a bowl combine the green enchilada sauce with the cream.
- Spray a 9×13 Pyrex or casserole dish with nonstick cooking spray.
- Dip each tortilla in the bowl of enchilada sauce one at a time to coat.
- Set aside each and fill with a little shredded cheese, marinated chicken, and a sprinkle of corn. Roll up each tortilla and place seam-side down in the baking pan.
- Pour leftover enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle top with more shredded cheese.
- Bake at 350 degrees for 30-35 minutes until cheese is bubbly and edges of tortillas are crisp/golden brown.