Pinterest recipe - Honey Lime Chicken Enchiladas are loaded with juicy marinated chicken, smothered in creamy enchilada sauce and topped with melted cheese.
Ingredients
- 1 small onion, diced
- 3 chicken breast halves
- 1/2 cup chicken broth
- 1 TB chili powder
- 1 tsp garlic, minced (2-3 cloves)
- 10 corn or flour tortillas
- 1 pound Monterey Jack Cheese, shredded
- 16 oz. green enchilada sauce (Las Palmas brand)
- 1/2 cup heavy cream
Marinade:
- 6 TB honey
- 5 TB lime juice
- 1 TB chili powder
- 1/2 tsp. garlic powder
Directions
- Sauté onion in a little butter until it becomes transparent and soft.
- In a crock pot add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt and pepper. Cook on low for about 8 hours or on high for 3-4 hours adding more broth if needed. (you don’t want it to cook out completely.)
- Drain out some of the juices (keeping 1/4 cup) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can.
- Marinate at least 30-40 minutes or up to an hour.
- While chicken is marinating spray a 9 x 13 pan with cooking spray, then pour about 1/2 cup of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
- Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese.
- Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.