Honey Lime Chicken Enchiladas

Have you ever discovered a recipe and it becomes and instant love for your family? This recipe was just that. A few years ago, I used to keep track of “tried and true” recipes in an excel document. I recently stumbled across the spreadsheet and remembered having made these enchiladas once and really liking them. Well, since the discovery, we’ve made them twice- they are just that good! These were an instant hit and are now one of our top favorite recipes.

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*Note: I cut this recipe in half for just Pete and I. Recipe adapted from here

Ingredients

  • 6 tablespoons honey
  • 5 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 pound chicken, cooked and shredded (I grilled 4 chicken breasts and shredded them)
  • 8-10 flour tortillas
  • 2 cups Monterrey jack cheese, shredded
  • 16 ounces green enchilada sauce
  • 1 cup heavy cream

Begin by making your marinade.

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Combine the first four ingredients in a bowl.

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Set aside while you are grilling your chicken.

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Once chicken is grilled, shred or dice.

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Combine the chicken and marinade in a ziploc bag.

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Refrigerate for as little as 1/2 hour, but up to 24 hours (I do 24 hours).

Preheat your oven to 350 degrees. Spread half of a 10 oz jar of enchilada sauce on the bottom of a large baking dish.

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Fill the tortillas with the chicken marinade and 1/2 of the shredded cheese.

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Place seam side down in baking dish. Combine the remaining enchilada sauce with the heavy cream.

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Pour on top of the tortillas. Cover with the remaining shredded cheese.

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Bake for 30 minutes.

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Enjoy the most delicious enchiladas everrrr!!

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2 thoughts on “Honey Lime Chicken Enchiladas

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