Honey Lime Enchiladas
Bring bold, tangy, and sweet flavors to your dinner table with these irresistible Honey Lime Enchiladas! This vibrant recipe combines tender shredded chicken marinated in honey, fresh lime juice, and a hint of chili powder, perfectly balanced by creamy green enchilada sauce. Rolled into warm flour tortillas and topped with a generous layer of melted Monterey Jack and cheddar cheeses, these enchiladas bake to golden perfection in just 30 minutes. Ideal for a weeknight family dinner or a festive gathering, this dish effortlessly combines sweet, zesty, and savory in every bite. Serve with a dollop of sour cream and a sprinkle of fresh cilantro for an unforgettable meal packed with flavor.
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Recipe Information
Ingredients
- 2 large pieces (boneless, skinless) Chicken breast
- 0.25 cup Honey
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 8 small (6-inch) Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 1 cup Green enchilada sauce
- 0.5 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 350°F (175°C).
In a medium saucepan, bring water to a boil and cook the chicken breasts until fully cooked, about 15-20 minutes. Remove from the water, let cool slightly, and shred the meat with two forks.
In a medium bowl, combine honey, lime juice, chili powder, garlic powder, salt, and black pepper. Add the shredded chicken and toss to coat evenly. Let it marinate for 10 minutes.
In a small bowl, whisk together green enchilada sauce and heavy cream until smooth.
Spread a thin layer of the sauce mixture on the bottom of a 9x13-inch baking dish to avoid sticking.
Working one tortilla at a time, add 2-3 tablespoons of the marinated chicken mixture and a sprinkle of Monterey Jack cheese. Roll tightly and place seam-side down in the prepared baking dish. Repeat for all tortillas.
Once all tortillas are arranged in the dish, pour the remaining sauce evenly over the enchiladas, ensuring all are coated.
Sprinkle the shredded cheddar cheese and the remaining Monterey Jack cheese over the top.
Bake the enchiladas in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and allow to cool slightly before serving. Garnish with chopped cilantro, sour cream, or additional lime wedges if desired.
Nutrition Facts
Calories |
3073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 8385 mg | 365% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 58.9 g | ||
| Protein | 192.6 g | 385% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2896 mg | 223% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1799 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
