Honey Lime Chicken Enchiladas
Soft tortillas filled with zesty honey lime chicken and loads of melty cheese, all blanketed in creamy green enchilada sauce. Just 20 minutes of prep makes these a weeknight win that's still company-worthy.
Servings: 8 servings
Ingredients
Enchiladas
- 6 Tablespoons lime juice
- ⅓ cup honey
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground pepper
- 4 cups shredded cooked chicken
- 8 soft-taco size flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Sauce
- 2 (10-ounce) cans green enchilada sauce
- ⅓ cup heavy cream
- ⅓ cup sour cream
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- Diced tomatoes for serving
- Sliced avocados for serving
- Chopped cilantro for serving
- Lime wedges for serving
Instructions
- Preheat the oven to 350℉ (177℃) grease a 9x13 baking dish with cooking spray.
- In a medium mixing bowl whisk together the lime juice, honey, chili powder, garlic powder, cumin, salt, and pepper. Add your shredded chicken and mix together well. Let the chicken sit for a few minutes while you make your topping. The longer it sits the more flavor the chicken will have. So you can even refrigerate it overnight if you want to before continuing with the recipe.6 Tablespoons lime juice, ⅓ cup honey, 2 teaspoons chili powder, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground pepper, 4 cups shredded cooked chicken
- In a medium mixing bowl whisk together the enchilada sauce, cream, and sour cream until well combined. Spread ½-⅔ cup of the sauce on the bottom of the baking dish evenly.2 (10-ounce) cans green enchilada sauce, ⅓ cup heavy cream, ⅓ cup sour cream
- Fill the flour tortillas with about 1/8 of the chicken mixture and about 2 tablespoons of each cheese. Roll up the tortillas and lay, seam side down in the baking dish. Continue until all the tortillas are rolled.8 soft-taco size flour tortillas, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Spread the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake, uncovered for about 28-33 minutes, or until the sauce is bubbling and the edges of the tortillas are golden brown.½ cup shredded cheddar cheese, ½ cup shredded Monterey Jack cheese
- Serve with your desired toppings and garnishes.Diced tomatoes, Sliced avocados, Chopped cilantro, Lime wedges
Notes
Storage & Make Ahead
- Store: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Freeze: Freeze the unbaked enchiladas for up to about 2 months. Bake for an hour at 350°F covered with lightly greased foil, then uncover and bake for another 25 to 30 minutes, until hot and bubbly.
- Reheat: Warm individual portions in the microwave until hot all the way through. For a larger amount, cover the pan with foil and heat it in a 350°F oven until warmed through.
- Make Ahead: Mix the chicken with the honey lime seasoning and refrigerate it overnight, then assemble and bake the next day.
Nutrition
Calories: 475kcal | Carbohydrates: 29g | Protein: 31g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 109mg | Sodium: 629mg | Potassium: 288mg | Fiber: 1g | Sugar: 14g | Vitamin A: 767IU | Vitamin C: 4mg | Calcium: 382mg | Iron: 2mg
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