Honey-Lime Enchiladas recipe

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Ingredients

⅓ cup honey
1 tablespoon chili powder
⅓ 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

Nutrition Info

595.6 calories
carbohydrate: 44.5 g
cholesterol: 97 mg
fat: 31.4 g
fiber: 2.6 g
protein: 33.8 g
saturatedFat: 15.8 g
servingSize: -
sodium: 825.5 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.

  2. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.

  3. Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.

  4. In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese.

  5. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

Recipe Yield

10 enchiladas

Recipe Note

My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas.

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