Honey Lemon Chicken Enchiladas Recipes

HONEY-LIME CHICKEN ENCHILADAS

Honey-Lime Chicken Enchiladas image

This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is.

Provided by Jen

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 cooked chicken breast halves, shredded
⅓ cup honey
¼ cup freshly squeezed lime juice
2 teaspoons chili powder
2 teaspoons minced garlic
1 (14 ounce) can green enchilada sauce
½ cup heavy whipping cream
12 corn tortillas
2 cups shredded queso asadero (white Mexican cheese)

Steps:

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.

Nutrition Facts : Calories 440 calories, Carbohydrate 46.3 g, Cholesterol 75.8 mg, Fat 20.6 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 11.1 g, Sodium 507.1 mg, Sugar 16.6 g

HONEY LIME CHICKEN ENCHILADAS RECIPE

Honey Lime Chicken Enchiladas Recipe image

Flavorful marinated honey lime chicken wrapped in tortillas and cheese with a creamy white sauce. These enchiladas can also be made ahead of time and frozen for another day!

Provided by Steph Loaiza

Categories Main Course

Time 1h15m

Number Of Ingredients 9

Ingredients

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
3 boneless, skinless chicken breasts (cooked and shredded)
16 ounces green enchilada sauce (divided)
10 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup heavy cream

Steps:

Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
Preheat oven to 350 degrees F.
Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
Placed rolled tortillas into prepared pan.
Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.

Nutrition Facts : Calories 431 kcal, Carbohydrate 35 g, Protein 20 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 98 mg, Sodium 510 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

HONEY-LEMON CHICKEN ENCHILADAS

Honey-Lemon Chicken Enchiladas image

Honey, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the chicken filling for soft tacos with toppings. -Kristi Moak, Gilbert, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/4 cup honey
2 tablespoons lemon or lime juice
1 tablespoon canola oil
2 teaspoons chili powder
1/4 teaspoon garlic powder
3 cups shredded cooked chicken breast
2 cans (10 ounces each) green enchilada sauce
12 corn tortillas (6 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
Sliced green onions and chopped tomatoes, optional

Steps:

In a large bowl, whisk the first five ingredients. Add chicken and toss to coat., Pour 1 can enchilada sauce into a greased microwave-safe 11x7-in. dish. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce., Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes.

Nutrition Facts : Calories 349 calories, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

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