Honey Lime Chicken Enchiladas

Honey lime chicken enchiladas are a family favorite! These enchiladas are filled with shredded chicken and melty cheese and then smothered in a creamy enchilada sauce. The combination of honey and lime takes these enchiladas to the next level!

Prep Time20

Cook Time4 30

Marinate30

Total Time5 20

Course: Dinner, Main Course

Cuisine: American, Mexican American

Keyword: honey lime chicken enchiladas

Servings: people

Author: Alyssa Rivers

Ingredients

1 ½ pounds chicken breast
1 small sweet onion, peeled & diced
½ cup chicken broth
1 tablespoon chili powder
1 teaspoon garlic, minced
salt & pepper, to taste
6 tablespoons honey
5 tablespoons fresh lime juice
8-10 large flour tortillas
8 ounces Monterey jack cheese, shredded
8 ounces cheddar cheese, shredded
16 ounces green enchilada sauce
½ cup heavy cream

Instructions

Add the chicken, onion, chicken broth, chili powder, garlic, and salt and pepper to a crockpot and cook on low for 8 hours, or on high for 3-4 hours.
Once the chicken can easily shred, remove it from the crockpot and shred it all. Drain all of the remaining liquid except ¼ cup. Add the shredded chicken, reserved liquid, honey, and lime juice to a large bag and set aside to marinate for 30-40 minutes.
While the chicken is marinating, preheat the oven to 350 degrees Fahrenheit and spray a 9x13 pan with pan spray. Spread ½ cup of enchilada sauce evenly over the bottom of the pan.
In a small bowl, combine the remaining enchilada sauce with the heavy cream.
Fill the tortillas with chicken and both kinds of cheese, saving about 1 ½ cup of cheese to sprinkle on top.
Pour the sauce on top of the enchiladas and sprinkle with the reserved cheese. Bake for 30-35 minutes, until the cheese is browning and bubbling. Serve hot and top with your favorite enchilada toppings.

Video

Notes

Updated on May 07, 2024

Originally Posted on September 28, 2012

Nutrition

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