Honey Lime Chicken Enchiladas

printed from melskitchencafe.com

*Note: This recipe works great with chicken and pork!


6 tablespoons honey

5 tablespoons lime juice (1-2 large limes)

1 tablespoon chili powder

1/2 teaspoon garlic powder

2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)

8-10 fajita-size flour tortillas

1 pound Monterey jack cheese, shredded

16 ounces green enchilada sauce (like the Herdez brand)

1 cup heavy cream, sour cream or half-and-half


Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. Fill flour tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream (or sour cream/half-and-half) and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.