Honey Lime Chicken Enchiladas

5 from 5 votes

Honey Lime Chicken Enchiladas

Prepped in minutes, these honey lime chicken enchiladas are packed with bold citrus flavors and the perfect amount of spice.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Mexican

Servings: people

Author: Lil' Luna

Ingredients

4 tablespoons honey
3 tablespoons lime juice
1 tablespoon oil
2 teaspoons chili powder
¼ teaspoon garlic powder
19 ounces Las Palmas mild green chile enchilada sauce
2 cups chicken, cooked and shredded
8 corn tortillas
2 cups Colby Jack cheese, shredded

Instructions

Preheat the oven to 350°F.
In a medium bowl, mix honey, lime juice, oil, chili powder, and garlic powder. Add chicken and toss to coat.
Add ½ cup enchilada sauce to the bottom of your 9 x 13 pan. Set next to your chicken mixture and tortillas.
Fill tortillas with chicken mixture and a little bit of shredded cheese. Roll up and place in prepared 9 x 13 dish. Repeat for remaining tortillas.
Pour remaining enchilada sauce over tortillas and sprinkle with cheese. Bake for 25-30 minutes.

Notes

Make ahead of time. Assemble the enchiladas as directed, cover, and refrigerate overnight.

Make a freezer meal. Prepare the enchiladas as directed and place them in a disposable aluminum pan. Do not bake, wrap the entire pan tightly with plastic wrap and again with foil. Freeze for up to 30 days. Thaw it in the fridge and bake according to the directions, or bake it directly out of the freezer.

To bake from frozen, remove foil and plastic, then place the foil back on top. Bake, covered for 1 hour, then remove the foil and bake for another 30 minutes.

STORE. Divide leftovers into individual portions and store them in the fridge for up to 3 days. Reheat in the microwave. For large amounts of leftovers, place in a baking dish, cover, and heat at 325°F until warm throughout.

Nutrition