Thursday, March 31, 2011

Honey Lime Chicken Enchiladas

Sometimes I see a recipe and every single word of the title makes my mouth water. That’s what happened when I spotted these honey lime chicken enchiladas. By the time I made it to the end of the title of the recipe, I was already adding them to our meal plan.

The flavors in these enchiladas are reminiscent of these pulled chicken suiza sandwiches, one of our favorite weeknight meals, so I knew we’d love them. Cooked chicken is marinated with spices in a combination of lime juice and honey, which gives it this great balance of spicy, sweet, and sour. Add in tons of cheese and a creamy, tangy green enchilada sauce, and you’re in for a real treat. These will be repeated in my house quite often!

Honey Lime Chicken Enchiladas
adapted from What’s For Dinner Tonight?

6 tablespoons honey
5 tablespoons lime juice (about 2 limes)
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used a rotisserie chicken from the grocery store)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup sour cream

1. Preheat oven to 350 degrees.

2. Mix first four ingredients and toss with shredded chicken. Let the mixture marinate for at least 1/2 hour.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9 x 13 baking pan. Fill flour tortillas with chicken and shredded cheese, roll them up and place in bottom of pan, saving about 1 cup of cheese to sprinkle on top of enchiladas.

4. Mix the remaining enchilada sauce with the sour cream and leftover marinade. Pour sauce on top of rolled enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.


Tammy said...

This sounds interesting! I've never heard of honey in enchiladas before....does the honey make them sweet? or does the lime counteract that? I love trying new recipes, thank you!

Debbie said...

These look delicious and I just love the combination of lime with honey. I made chicken enchiladas last night and will post them sometime next week. They had a really different sauce using a cup of cilantro leaves!!! I will have to try your recipe too because I just have to give the lime and honey a try!

Tessa said...

These sound different but awesome. I always love enchiladas with green sauce!

Unknown said...

Another hit recipie! I just took a bite, and it is YUMMOLICIOUS! I added some of the enchilada sauce to the chicken mixture to give it a little extra kick! The sour cream sauce is also a killer tortilla dip!

Erin said...

Best enchilada recipe I have ever tried. The chicken is amazing in the marinade and this is actually a VERY fast recipe to whip up if you've got an hour and some cooked chicken. Love it!

Allison said...

I *loved* these! I made them last night and they were great for a weeknight since I got the chicken marinating the night before. The only "issue" I had was that I didn't have any reserve marinade, but it might be because I measured the one pound of chicken after cooking? I just tossed some honey, lime, cumin, and chili powder in with the other ingredients to make the sauce. I will be making this again SOON!

Shanna said...

How would this taste with red sauce instead? Any idea?

Cassie said...

Shanna, I'm sure it would be amazing!

thepastyharlot said...

The fiance` loved these enchiladas. Personally, I felt like they had way too much lime. Maybe just one instead of 2? I felt like the honey didn't even come through in these. I also couldn't find a mild green sauce for these, so I used a red. SUPER disappointing! We did finish the pan over a few days, so no worries--they were still good.