close up of honey lime chicken enchiladas
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Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas are loaded with juicy marinated chicken, smothered in creamy enchilada sauce and topped with lots of melted cheese. Mouthwatering and gorgeous, this dish is always a crowd pleaser!
Course Dinner, Main Course
Cuisine Mexican/Spanish
Keyword honey lime chicken enchiladas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 372kcal
Author Erica Walker

Ingredients

Instructions

  • Saute onion in a little butter until it becomes transparent and soft.
  • In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). 
  • Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. 
  • Marinate at least 30-40 minutes or up to an hour.
  • While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 cup of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. 
  • Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese.  
  • Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.
  • *If you don't have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.

Notes

Variation for Creamy Honey Lime Enchiladas:
While chicken is marinating, mix enchilada sauce, 1 can of condensed cream of chicken soup, 1 1/2 cups sour cream, and 2 additional tablespoons of lime juice and honey in a bowl.   Pour 1/2 cup of creamy enchilada sauce mixture in the bottom of the 9x13 pan.  Spread 2 tablespoons of creamy enchilada sauce mixture evenly over each tortilla before filling with chicken and cheese.   

Nutrition

Calories: 372kcal | Carbohydrates: 29g | Protein: 21g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 749mg | Potassium: 276mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1074IU | Vitamin C: 5mg | Calcium: 375mg | Iron: 1mg