Wow wow wow, this recipe is one for the books. We absolutely love Mexican food in the Ragar household, but enchiladas has been a little bit tricky for us. We really love meat filled tacos, but slather it with a can of basic red enchilada sauce, no thanks. We have had our share of “homemade” enchiladas for years growing up, but has always been on the back of our minds to try and find a worthy enchilada recipe that changes our perception of them.
Well this is that such recipe, and never again will we doubt the goodness an enchilada dish can be. But, there are a few exceptions to that. One, try and avoid canned meat. Every time we make this, we use shredded chicken we cooked in an insta pot and it turns out perfect. Two, creamy enchilada sauces are the way to go. This recipe has a cream based sauce with a canned green enchilada sauce mixed in. We tend to stay away from red sauces here. Three, you must marinate the chicken. The honey chili lime sauce with garlic is finger lickin’ good! So good that we even drizzle remaining sauce after all the tortillas have been stopped on top of the sauce and cheese! And Four, make sure to use a high quality tortilla to roll the goodness in. We like the tortillas that you buy uncooked, and then cook in a pan. Any brand will do, but they tend the get less soggy then a corn tortilla.
Anyway, this enchilada recipe is so dang good, I really can’t say enough good things about it. I was nervous to put my effort into making another enchilada recipe, for it to turn out poorly once again. But we have finally found the enchilada recipe of all enchilada recipes. The chicken is sweet and tender, and then the sauce drizzled on top just complements the flavor so well. And then we serve it with our homemade cilantro rice. So good!
I really should just stop talking about it and tell you to go and get the ingredients and make this for dinner, soon! You will be so happy you did!
Honey Lime Chicken Enchiladas
(No Ratings Yet)
Loading...These tasty chicken enchiladas has a delicious green cream sauce and stuffed with a honey lime marinated shredded chicken. So good!
Ingredients
- Marinade
- 6 tablespoons honey
- 5 tablespoons lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- Enchiladas
- 1 lb shredded cooked chicken
- 8-10 mixed flour tortillas
- 1 lb. monterey jack cheese, shredded
- 16 oz. green enchilada sauce (mild)
- 1 cup heavy cream
Instructions
Whisk together the marinade ingredients and toss with shredded chicken in a medium sized bowl.
Let it marinate in fridge for at least 30 min. The longer it marinates the tastier it will be. If you have 6-8 hours to let it sit, that’s even better!
Mix the enchilada sauce and cream into a large bowl. Pour about a 1/2 cup of this mixture on the bottom of a 9×13 baking dish.
Fill the tortillas with chicken and shredded cheese. Save a bit of the cheese to sprinkle on top of the enchiladas. Put rolled tortillas in 9×13 pan as you go.
Once pan is filled, pour the remaining enchilada sauce mixture evenly on top of the enchiladas. Sprinkle with cheese. Pour remaining juices from chicken marinade to add a little extra flavor!
Bake at 350° for 30 minutes or until golden and slightly crispy on top.
Serve with Cilantro Lime Rice and Beans. Enjoy!
Notes
1. Let the chicken marinade as long as you can! The longer you marinate the chicken, the more flavorful the chicken will be. --- 2. We make our shredded chicken in the insta pot cause it is so easy to do! But a rotisserie chicken is great too! Either if just fine. --- 3. This recipe works best with flour tortillas. We use the uncooked ones you buy from the store, cook them up before hand and then use those. They tend to get less soggy then corn tortillas. --- 4. Serve with cilantro rice and black beans to create a wonderful and flavorful meal.
