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A 9x13 pan of honey lime chicken enchiladas under creamy green sauce and golden melted cheese

Honey Lime Chicken Enchiladas

Honey lime chicken enchiladas: shredded chicken marinated in honey, lime juice, chili powder and garlic, rolled in flour tortillas with cheese and baked under green enchilada sauce mixed with cream and the leftover marinade. Serves 8.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinate 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican-American
Servings 8 servings
Calories 665 kcal

Ingredients
  

  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 2 pounds chicken cooked and shredded, about 3 to 4 cups; rotisserie chicken works well
  • 8 to 10 soft taco-size flour tortillas
  • 4 cups Monterey Jack or cheddar cheese shredded, divided; 1 cup saved for the top
  • 2 cups green enchilada sauce divided; about 1/2 cup goes in the pan, the rest is mixed with the cream
  • 1 cup heavy cream
  • cooking spray for the pan

Instructions
 

  • Whisk the honey, lime juice, chili powder and garlic powder together. Toss with the shredded chicken in a zip-top bag and refrigerate for 30 minutes, or up to 8 hours.
  • Heat the oven to 350°F and spray a 9x13-inch baking pan with cooking spray.
  • Pour about 1/2 cup of the green enchilada sauce into the pan to make a thin layer on the bottom.
  • Fill each tortilla with some of the chicken and a generous amount of cheese, saving 1 cup of the cheese for the top. Roll up the tortillas and set them seam side down in the pan. Keep any marinade left in the bag.
  • Stir the rest of the enchilada sauce together with the cream and any leftover marinade. Pour it over the enchiladas. You may not need all of it, depending on how saucy you like them.
  • Bake for 25 to 30 minutes, until the tops are brown and crispy and the center reaches 165°F. Sprinkle the reserved 1 cup of cheese over the top for the last 5 minutes.
  • Serve with sour cream and pico de gallo.

Notes

Marinate in the refrigerator. Freeze unbaked: bake covered from frozen at 350°F for 1 hour, then uncovered 30 minutes, to 165°F. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days.

Nutrition

Serving: 1servingCalories: 665kcalCarbohydrates: 40.7gProtein: 41gFat: 37.9gSodium: 1182mgFiber: 2.7gSugar: 15.2g
Keyword creamy green chicken enchiladas, green chicken enchiladas with cream, honey lime chicken, honey lime chicken enchiladas, honey lime enchiladas