Honey Lime Chicken Enchiladas
Honey Lime Chicken Enchiladas are a fun twist on a traditional enchilada. The honey lime marinade gives the chicken a unique and delicious flavor.
Servings 8 enchiladas
Calories 440kcal
Ingredients
- 6 Tbsp honey
- 5 Tbsp fresh lime juice 1-2 limes
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 2 chicken breasts shredded
- 8-10 tortillas corn or flour
- 1 lb Mexican blend cheese monterey jack, colby, cheddar, shredded
- 20 oz green enchilada sauce
Instructions
- Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate
- If using corn tortillas, quick fry them in a couple tablespoons of vegetable oil over medium heat. Fry on each side for about ten seconds, just until the edges begin to brown. Blog between layers of paper towels.
- Pour a thin layer of enchilada sauce into bottom of baking dish.
- Dip tortilla into enchilada sauce coating both sides and place flat into baking dish.
- Place a spoonful of chicken and cheese into middle of a tortilla and roll up. Place seam side down in the baking dish. Repeat until pan is full.
- Pour enchilada sauce over the top of rolled enchiladas, just enough to coat the enchiladas. You don't want them swimming in sauce. (reserve a little bit to add after they are baked)
- Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas
- Bake at 350 degrees for about 20- 25 minutes or until lightly browned and bubbly and heated through.
Nutrition
Calories: 440kcal | Carbohydrates: 36g | Protein: 29g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 1297mg | Potassium: 346mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1160IU | Vitamin C: 4.9mg | Calcium: 413mg | Iron: 2.2mg