Honey Lime Enchiladas Recipes

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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

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 ENCHILADAS



Honey-Lime Enchiladas image

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

Provided by user

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 10

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 825.5 mg, Sugar 11.4 g

HONEY LIME ENCHILADAS



Honey Lime Enchiladas image

I nice variation to traditional enchiladas. With a slightly sweetness to the meat, the sauce gives the "kick". Prep/Cook time does not include marination time, so plan accordingly.

Provided by Sassy in da South

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 tablespoons honey
1 large lime, juice of, only
1/2 tablespoon chili powder
1/4 teaspoon garlic powder
2 chicken breasts, boiled and shredded
10 ounces green enchilada sauce
4 flour tortillas
12 ounces monterey jack cheese, shredded
10 ounces green enchilada sauce
1/2 cup heavy cream

Steps:

  • Mix the honey, lime juice, chili powder, and garlic powder.
  • Toss with shredded chicken. Let it marinate for at least 1/2 hour.
  • Pour about 1/2 cup enchilada sauce on the bottom of a 8x8 baking pan.
  • Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
  • Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
  • Bake at 350 degrees for 30 minutes until brown and crispy on top.

Nutrition Facts : Calories 789.9, Fat 50.3, SaturatedFat 27, Cholesterol 167.4, Sodium 1107.2, Carbohydrate 42.9, Fiber 2.8, Sugar 17.2, Protein 42.6

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