Honey Lime Chicken Enchiladas
Honey lime chicken enchiladas are a family favorite! These enchiladas are filled with shredded chicken and melty cheese and then smothered in a creamy enchilada sauce. The combination of honey and lime takes these enchiladas to the next level!
Foto: The Recipe CriticIngredients
- 1 ½ pounds chicken breast
- 1 small sweet onion, (peeled & diced)
- ½ cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon garlic, (minced )
- salt & pepper, (to taste)
- 6 tablespoons honey
- 5 tablespoons fresh lime juice
- 8 -10 large flour tortillas
- 8 ounces Monterey jack cheese, (shredded)
- 8 ounces cheddar cheese, (shredded)
- 16 ounces green enchilada sauce
- ½ cup heavy cream
Steps
Add 1 ½ pounds chicken breast , 1 small sweet onion, ½ cup chicken broth, 1 tablespoon chili powder, 1 teaspoon garlic, and salt & pepper, to a crockpot and cook on low for 8 hours or on high for 3-4 hours.
Once the chicken can easily shred, remove it from the crockpot and shred it all. Drain all of the remaining liquid except ¼ cup. Add the shredded chicken, reserved liquid, 6 tablespoons honey, and 5 tablespoons fresh lime juice to a large bag and set aside to marinate for 30-40 minutes.
While the chicken is marinating, preheat the oven to 350 degrees Fahrenheit and spray a 9x13 pan with pan spray. Spread ½ cup of the 16 ounces green enchilada sauce evenly over the bottom of the pan.
In a small bowl, combine the remaining enchilada sauce with ½ cup heavy cream.
Fill the 8-10 large flour tortillaswith chicken and both kinds of cheese, 8 ounces Monterey jack cheese, and 8 ounces cheddar cheese, saving about 1 ½ cup of cheese to sprinkle on top.
Pour the sauce on top of the enchiladas and sprinkle with the reserved cheese. Bake for 30-35 minutes, until the cheese is browning and bubbling. Serve hot and top with your favorite enchilada toppings.
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