Honey Lime Chicken Enchiladas
Flavorful marinated honey lime chicken wrapped in tortillas and cheese with a creamy white sauce. These enchiladas can also be made ahead of time and frozen for another day!
Serving8 servings
Ingredients
Marinade
- 6 Tablespoon honey
- 5 Tablespoon lime juice
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 3 boneless, skinless chicken breasts, cooked and shredded
Enchiladas
- 16 ounces green enchilada sauce, divided
- 10 flour tortillas
- 2 cups shredded cheddar cheese, divided
- 1 cup heavy cream
Instructions
- Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
- Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
- Preheat oven to 350 degrees F.
- Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
- Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
- Placed rolled tortillas into prepared pan.
- Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
- Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.
Notes
If you're looking to save some time, try using a Rotisserie chicken in this recipe!
Nutrition
Calories: 431 kcal · Carbohydrates: 35 g · Protein: 20 g · Fat: 24 g · Saturated Fat: 14 g · Cholesterol: 98 mg · Sodium: 510 mg · Potassium: 303 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 1030 IU · Vitamin C: 4 mg · Calcium: 270 mg · Iron: 2 mg