Honey Lime Enchiladas #Recipe

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I am addicted to reading food blogs.  I love them.  I love finding great food blogs that always have tried and true recipes.  Recipes that don’t require weird ingredients, that are always delicious, and can please my 4 year old.  Is that too much to ask?  Mels Kitchen Cafe is one of my favorites.  I use multiple of her recipes in our weekly dinner rotations.  One of my family’s favorite meals is Mel’s Honey Lime Enchiladas.

Honey Lime Enchiladas Recipe

They are good.  Like really goooood.  Knock your socks off, and impress your friends good.  They are sweet with just a tiny bit of spice (but not hot! my 4 year old eats them) to give them great flavor.  They use already cooked shredded chicken(or pork) and are a breeze to put together.  I make them for a take in meal for someone, when friends come over for dinner, and I have brought them to potlucks.  I always get compliments and asked what is in them because they aren’t your average enchiladas.  I might be being a little dramatic, but these enchiladas will change your life.  I rarely make another version anymore.  Right before I had Halli I made a ton of freezer meals and this one worked perfectly.

Honey Lime Enchiladas Recipe

Make room for these heavenly enchiladas on your menu plans.  They are a great go to for a week night dinner that your entire family will gobble up.

4.8 from 6 reviews
Honey Lime Enchiladas
Author: 
Recipe type: Entree
Cuisine: Mexican
Serves: 4-6
 
I love that this recipe calls for COOKED chicken. I usually shred or cut lots of chicken ahead of time and then use it throughout the week. I make the marinade in the morning and it is ready to all be thrown together at dinner.
Ingredients
  • 6 tablespoons honey
  • 5 tablespoons lime juice (1-2 large limes)
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
  • 1 medium onion, diced
  • 2 cloves of garlic, diced
  • 8-10 fajita-size flour tortillas
  • 1 pound Colby jack or Monterey jack cheese, shredded
  • 16 ounces green enchilada sauce
  • ½ cup plain Greek yogurt (or heavy cream, sour cream, or half-and-half)
Instructions
  1. Mix together the honey, lime juice, chili powder and garlic powder into a Ziploc bag (or other covered container) then add the COOKED shredded chicken. Sauté onion and garlic in a little olive oil and add to the meat mixture. Place in the refrigerator and let it marinate for at least ½ hour and up to 8 hours.
  2. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour ½ cup of the enchilada sauce on the bottom of the pan. (I have also lined my pan with foil first, then spray the foil for easy clean up.)
  3. Lay out tortillas and equally fill them with cheese and the chicken while reserving the leftover marinade. Save about 1 cup of cheese to sprinkle on top of enchiladas.
  4. Roll tortillas up and arrange them seam down into the prepared pan.
  5. Whisk the left over enchilada sauce and chicken marinade with the plain Greek yogurt (or heavy cream/sour cream/half-and-half). Pour sauce on top of the enchiladas and top with cheese.
  6. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Top with cilantro if desired.
Notes
*Freezable Meal: Using a aluminum 13x19 pan is great for freezer meals. It also makes for an easy clean up. Prepare enchiladas and cover with 2 sheets of foil.
To bake: preheat oven to 350 degrees and remove one of the sheets of foil. Without thawing first bake enchiladas for 1 hour and covered. Uncover and bake 30 minutes longer, or until bubbling and brown and crispy on top.

 

About Megan

Megan loves being a stay at home mom to a busy boy Hayden (8) and sweet girl Halli (4). She has been happily married to her ridiculously good looking husband for 9 years. She also enjoys blogging, trying new recipes to cook or bake, girls nights, fashion, and reading. You can also find her on twitter and instagram @megan.hamilton28



Comments

  1. Michelle S says:

    I have been expanding my palate to include recipes with honey in them ( I have been turned off by the taste since forever), and I am intrigued about adding it to enchiladas. I will have to keep this recipe in mind the next time I make them.

  2. Janet W. says:

    I’ve never made our own Enchiladas before! This looks delicious! We love eating Hispanic-type foods but I’m just not good at making it myself so we usually eat out for that!

  3. We love enchiladas! The lime and honey in this recipe sounds yummy!

  4. Julie Wood says:

    This a very good recipe to make enchiladas and I never thought about using lime juice, but I bet it tastes good in these enchiladas. I will have to try this really amazing recipe.

  5. Jessica O says:

    I make homemade enchiladas at least a couple times a month and would never think to put lime and honey in it! This is definitely a must try recipe, thank you!!

  6. Richard Hicks says:

    These look so delicious. WOuld like to give this a try in the upcoming days.

  7. Patty White says:

    Those look delicious!! Thanks for the recipe!!

  8. Shayna says:

    Sounds Amazing !!! I will definitely have to try this recipe 🙂

    shebebes@yahoo.com

  9. Alexia says:

    OMG! This looks soooo delicious! I love lime and I love enchiladas so it’s perfect! It’s so weird how american mex is WAY different than original Mexican food. In many parts of Mexico, I’ve heard that they eat limes with everything. I think i would fit in well! =) Pinned this recipe so I can make for the family! Thanks for the share!

  10. Kimberly M. says:

    I love new recipes. I love Mexican and Chinese food. This will surely be included in my Pinterest Mexican board. Looks and sounds like a dish I would love. Thank you for the recipe. Love enchiladas so this will be something I make when I go to the annual Cinco De Mayo party. YUM!

  11. Shayna says:

    This sounds interesting 🙂 I have to try this with the family !

    shebebes@yahoo.com

  12. vickie couturier says:

    now that the holidays are over,an the kids an grandkids have gone home,im going to try this for the hubby an me,I think he would really like it

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