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!
Servings: 10 people
Calories: 372kcal
Ingredients
- 1 small onion peeled and diced (use a sweet onion if you can find it)
- 3 chicken breast halves
- 1/2 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon garlic minced (2-3 cloves)
- salt & pepper to taste
- 6 tablespoons honey
- 5 tablespoons lime juice (1 large lime)
- 12 corn tortillas or 8 flour if you prefer
- 1 pound Monterey jack cheese shredded
- 16 ounces green enchilada sauce (we like Las Palmas brand, but any brand is great)
- 1/2 cup heavy cream
Instructions
- Sauté onion in a little butter until it becomes transparent and soft.
- In a crock pot* add chicken, chicken broth, sautéed 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 cup) 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 the 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. Layer along the bottom of the dish.
- 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.
- Serve hot and top with your favorite enchilada toppings.
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 into the bottom of the 9x13 pan. Spread 2 tablespoons of creamy enchilada sauce mixture evenly over each tortilla before filling it with chicken and cheese.
- 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.
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