Honey Lime Chicken Enchiladas Recipe
These simple Honey Lime Chicken Enchiladas go together quickly, they taste amazing, and they make fabulous leftovers!
Servings: 8 Enchiladas
Calories: 408kcal
Ingredients
- 5 Tbsp honey
- 5 Tbsp lime juice freshly squeezed is best
- 1 tsp garlic powder or 3-4 cloves garlic, minced
- 2 tsp chili powder
- 8 flour tortillas about 8" each
- 2 chicken breasts large
- 12 oz cheddar cheese shredded
- 15 oz green enchilada sauce
- 1/2 cup whole milk
- 2 Tbsp sour cream or plain greek yogurt
- 1/2 tsp cumin
Instructions
- Place chicken breasts in a slow cooker. Combine honey, lime, garlic & chili powder in a small bowl and then pour over the chicken. Cook on low 6 hours or on high for 3 hours. Shred the chicken when it is done cooking.
- Preheat oven to 350.
- Place 1/2 cup enchilada sauce in a 9x13 pan.
- Add about 1/4 cup chicken to each tortilla.
- Sprinkle chicken with cheese (save some for the top), roll each tortilla tightly, and place in prepared pan.
- Add remaining enchilada sauce, milk, sour cream and cumin to remaining marinade. Combine and pour over enchiladas.
- If you want your cheese browned and crispy, sprinkle remaining cheese before placing in oven. If you want your cheese melted {but not browned} sprinkle with remaining cheese during the last 5 minutes of bake time.
- Bake for 25-30 minutes.
Notes
If you have a pressure cooker, you can cook your chicken in less than 30 minutes. Add chicken and marinade ingredients to pressure cooker and cook at high pressure for 10 minutes, then natural pressure release for 10 minutes. Shred and start at step 2 above.
You can substitute the honey with 4 Tbsp of agave
Nutrition
Serving: 1Enchilada | Calories: 408kcal | Carbohydrates: 33g | Protein: 27g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 1015mg | Potassium: 349mg | Fiber: 2g | Sugar: 17g | Vitamin A: 989IU | Vitamin C: 5mg | Calcium: 365mg | Iron: 2mg