May 27 11
by cara
at 8:06 PM
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Honey Lime Chicken Enchiladas

This is another one of those recipes that I thought I blogged about a year or two ago.  I stumbled upon the idea of Honey Lime Chicken Enchiladas when I was looking for an enchilada recipe to use up some leftover roast chicken.  I’ve had enchiladas with red sauce and enchiladas with green sauce, but never any enchiladas that were slightly sweet, as the name of these implies.  I’ve seen this recipe in various forms on food blogs, but my favorite version comes from The Sisters Cafe.  I followed their basic recipe, but substituted corn tortillas for flour since I always hate how mushy flour tortillas wind up getting in enchilada and casserole dishes.    I love this slightly different twist on enchiladas!  You can use chicken or pork (and leftover Cafe Rio PorkCuban Pork or Slow Cooker Pork Tacos would ALL be great in this).  These enchiladas freeze really well, too!  Serve with Mexican Rice, refried beans, and a salad, and you’ve got a company-worthy dinner!

Honey Lime Chicken Enchiladas

adapted from The Sisters Cafe

Ingredients:

  • 1 1/2 pounds chicken or pork, cooked and shredded
  • 1/3 cup honey
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 1/2 cans green enchilada sauce (use mild or medium, your preference!)
  • 1 pound (16 ounces) cheddar jack cheese (or use pepper jack for an extra kick!)
  • corn tortillas

To Make Sauce: Mix together honey, lime juice, chili powder, and garlic powder.  Add to pork or chicken and let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (Use one 9×13 and one 9×9, or however you want to divide it up.) Pour enough green enchilada sauce into pans to coat the entire bottom. Fill tortillas**  with shredded meat and desired amount of cheese. Roll and place in dish.
Picky Apple Tip: Corn tortillas tend to tear easily.  Heat corn tortillas wrapped in a damp paper towel in the microwave for 30 seconds before you start filling and rolling.  This will keep them from cracking.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy!  Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.
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  • Sarah

    Thanks for the tip on the corn tortillas.  I never use them because I can’t get them heated properly. Now I’ll give it another go!

  • AndreaE

    I was a fan of this recipe! I made a slight addition as I added lite sour cream and a little bit of lite cream to the green salsa. Thanks for the tip of microwaving the tortillas first, it was easy to roll them up. I do have a question as my chicken came out rather chewy. I tried to watch how long I boiled it, and took it out after most of the pink was gone. How long do you boil the chicken and is there a way not to have it so chewy?

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