Honey Lime Chicken Enchiladas

by on May, 04, 2008 in chicken, Mexican

If your haven’t figured out by now, my favorite food blog is mykitchencafe.blogspot.com. I have never been disappointed with any of her recipes. I saw these enchiladas on her blog and knew I had to give them a try. My husband loves Mexican and this recipe seemed so different from your typical enchilada recipes. So when I went to the store one day, they had marked down the all ready cooked rotisserie chickens to make room for the fresh ones. So when I got this chicken, I knew what recipe to use it in, Honey Lime Chicken Enchiladas. We absolutely loved them. They are so different, very yummy and sweet. In my book, it’s like a chicken version of Cafe Rio’s sweet pork. This is now in my tried and true file. Thanks again to Melanie at My Kitchen Cafe.

Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used a rotisserie chicken)
8-10 flour tortillas (I made 7, I really filled the shells)
1 pound monterey jack cheese, shredded (I only had cheddar)
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

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5 Responses to “Honey Lime Chicken Enchiladas”

  1. Amber Feb, 07, 2011 at 2:58 pm #

    I am planning on making this for a friend due in a few weeks. I am going to freeze them in a foil pan and give it to her. Do you think they will need to thaw before baking? Or should I just have her throw them into the oven frozen and cook longer? Thanks for any help you can send my way. Shes got no maternity leave and is going to use her 4 vacation days to spend with her son before heading back to work. Her husband is out of work as well, its so hard. :( Thanks for this recipe, I am going to do the same with your Costa Vida Chicken as well! Have a great day!

    Reply
  2. Laura May, 04, 2008 at 7:47 pm #

    They were a little on the soupy side, but not too bad. I think I’ll try 3/4 cup next time, then if still a little runny the go down to 1/2 cup. I also didn’t have any marinate left in with my chicken to add to the sauce, so I didn’t have any liquid there to add.

    Reply
  3. Melanie May, 04, 2008 at 12:50 pm #

    Oh, yay! I’m glad you liked them. I made them this week, too. I don’t know if you noticed, but I think there is too much cream in the recipe – my enchiladas came out kind of soupy this time. I think I’ll reduce the cream to 1/2 cup and then mix it with the enchilada sauce. What do you think?

    Reply

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