Name: Honey-Lime Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Cooked chicken breast halves, shredded - 2; Honey - ⅓ cup; Freshly squeezed lime juice - ¼ cup; Chili powder - 2 teaspoons; Minced garlic - 2 teaspoons; Green enchilada sauce - 1 (14 ounce) can; Heavy whipping cream - ½ cup; Corn tortillas - 12; Shredded queso asadero (white Mexican cheese) - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Honey-Lime Chicken Enchiladas

1. Cooked chicken breast halves, shredded - 2

2. Honey - ⅓ cup

3. Freshly squeezed lime juice - ¼ cup

4. Chili powder - 2 teaspoons

5. Minced garlic - 2 teaspoons

6. Green enchilada sauce - 1 (14 ounce) can

7. Heavy whipping cream - ½ cup

8. Corn tortillas - 12

9. Shredded queso asadero (white Mexican cheese) - 2 cups

How to cook deliciously - Honey-Lime Chicken Enchiladas

1. Stage

Place shredded chicken in a bowl.

2. Stage

Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.

3. Stage

Preheat oven to 350 degrees F (175 degrees C).

4. Stage

Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.

5. Stage

Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.

6. Stage

Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.