Honey Lime Chicken Enchiladas

This Honey Lime Chicken Enchiladas recipe is delicious. It’s also a nice variation from the Easy Chicken Enchiladas recipe.

Honey Lime Chicken Enchiladas
1 lb. boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz. can of green enchilada sauce (mild or medium)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Directions:
Preheat oven to 350 degrees. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate 30 minutes or up to 1 hour in the refrigerator.

Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Place the tortillas in the microwave to warm up. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up. Place the enchilada seam side down in the baking dish.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad.


Thanks to Phemomenon for the recipe.

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