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Honey-Lime Enchiladas
Honey-Lime Enchiladas
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Spicy, cheesy honey-lime chicken enchiladas baked to perfection and served piping hot - a delicious and unique take on a classic favorite.
Ingredients:
  • 0.33333334326744 cup honey
  • 1 tablespoon chili powder
  • 0.33333334326744 cup lime juice
  • 2 cloves garlic, minced
  • 1 pound shredded, cooked chicken
  • 2 cups green enchilada sauce, divided
  • 6 cups shredded Monterey Jack cheese, divided
  • 10 (8 inch) flour tortillas
  • 1 cup fat free half-and-half
Instructions:
  • Combine honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Mix in shredded cooked chicken, ensuring it's well coated. Cover with plastic wrap and refrigerate for at least 30 minutes to marinate. Take out the chicken, shake off excess marinade, and set aside.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then give a 9x13-inch baking dish a gentle grease and spread a tantalizing 1/2 cup of enchilada sauce on the bottom.
  • In a bowl, gently mix marinated shredded chicken with 5 cups of shredded Monterey Jack cheese. Spoon approximately 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll the tortillas tightly and place seam-side down in the prepared baking dish.
  • Combine the remaining enchilada sauce, fat-free half-and-half, and marinade in a bowl. Pour the sauce over the enchiladas and top with 1 cup of shredded Monterey Jack cheese.
  • Bake until the cheese is bubbly and the top is golden brown, approximately 30 minutes in a preheated oven.

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