If your haven’t figured out by now, my favorite food blog is Mel’s Kitchen Café. I have never been disappointed with any of her recipes. When I saw these honey lime chicken enchiladas on her blog and knew I had to give them a try. My husband loves Mexican food and this recipe seemed so different from your typical enchilada recipes.
So when I went to the store the other day, they had marked down the fully cooked rotisserie chickens to make room for the fresh ones. So, I picked up a chicken and knew exactly what recipe to use it in, these Chicken Enchiladas.
We absolutely loved them. They are so different, very yummy and sweet. In my book, it’s like a chicken version of Café Rio’s sweet pork. This is now in my tried and true file. Thanks again to Melanie at Mel’s Kitchen Café. The chicken is full of flavor. The combination of honey, lime, chili powder, and garlic is perfection.
- LIME JUICE
- CHILI POWDER
- GARLIC POWDER
- CHICKEN, COOKED AND SHREDDED
- FLOUR TORTILLAS
- MONTEREY JACK CHEESE
- GREEN ENCHILADA SAUCE
- HEAVY CREAM (OPTIONAL)
Honey Lime Chicken Enchiladas
Real Mom Kitchen
- 6 Tbsp honey
- 5 Tbsp lime juice appox. the juice of 1 large lime
- 1 Tbsp chili powder
- ½ tsp garlic powder
- 1 lb chicken cooked and shredded (I used a rotisserie chicken or it is about 3 small chicken breasts)
- 8-10 flour tortillas
- 1 pound shredded Monterey jack cheese divided
- 1 16 oz green enchilada sauce, divided
- 1 cup heavy cream optional
- In a bowl or gallon sized ziploc bag, combine the honey, lime juice, chili powder, and garlic powder. Add the shredded chicken and toss to coat well. 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 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan and spead to evenly coat the pan.
- Fill flour tortillas with marinated chicken and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas. Also safe any marinade.
- Place filled tortillas in the 9 x 13 pan.
- Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with remaining 1 cup cheese.
- Bake at 350 degrees for 30 minutes until brown and crispy on top.
Recipe adapted from Mel’s Kitchen Café.