Honey-Lime Chicken Enchiladas

admin 25/04/20 Recipes


6 servings

Prep Time


Cook Time



2: cooked chicken breast halves, shredded

1/3 cup: honey

1/4 cup: freshly squeezed lime juice

2 teaspoons: chili powder

2 teaspoons: minced garlic

1 (14 ounce) can: green enchilada sauce

1/2 cup: heavy whipping cream

12: corn tortillas

2 cups: shredded queso asadero (white Mexican cheese)


Place shredded chicken in a bowl.

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.

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

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.

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.

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


Calories: 459 kcal

Carbohydrates: 46.3 g

Cholesterol: 84 mg

Fat: 21.4 g

Fiber: 4.3 g

Protein: 23 g

Sodium: 514 mg

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