Honey Lime Chicken Enchiladas
Honey lime chicken enchiladas are an easy dinner built on convenience and full of vibrant South of the Border flavor with plenty of cheesy goodness.
Servings 6 servings
- 1 fully cooked rotisserie chicken shredded
- 6 tablespoons honey
- 5 tablespoons fresh lime juice
- 1 tablespoon dried chili powder
- 2 garlic cloves minced
- 1 pound Monterey jack cheese shredded, divided
- 1 (16 ounces) can green enchilada sauce
- 1 cup heavy cream
- flour tortillas
- fresh cilantro optional
- sliced green onions optional
Preheat oven to 350°F.
In a medium bowl, combine the honey, lime juice, chili powder, and garlic; toss with the shredded chicken. Marinate for at least 30 minutes.
In another medium bowl, combine the enchilada sauce and the cream. Pour 1/2 cup of the sauce on the bottom of a greased 9 x 13 baking pan.
Fill the flour tortillas with chicken and shredded cheese and roll, reserving 1 cup of cheese for topping. Place the enchiladas seam side down into the prepared pan. Pour the remaining sauce over top. Sprinkle with remaining cheese.
Bake for about 30 minutes, or until cheese is melted and golden. Sprinkle with chopped fresh cilantro or green onions just before serving.
Serving: 1serving | Calories: 491kcal | Carbohydrates: 21g | Protein: 20g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 122mg | Sodium: 445mg | Potassium: 143mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1560IU | Vitamin C: 4mg | Calcium: 598mg | Iron: 1mg