Reviewed: Apr. 17, 2012

YUM! The best honey-lime enchilada recipe I've seen- a great proportion of flavors to each other. I made mine ahead and let them 'soak' in the mixture you pour over for a while... then I baked covered for 20 minutes and uncovered for an additional 20 minutes- they were p.e.r.f.e.c.t!

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Reviewer:

janipooh

Reviewed: Mar. 12, 2012

This was VERY tasty - definitely one of our family favorites :o)

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Reviewer:

L.J.

Home Town: Las Vegas, Nevada, USA

Reviewed: Mar. 10, 2012

this is soooo good! i didn't feel like messing with chicken, so instead i put a can of black beans and can of pinto beans in the sauce (doubled it as others suggested), then layered all the ingredients in a casserole dish, and also threw in 2 bags worth of boil-in-a-bag rice (without cooking it first). baked it up and it was awesome, rice cooked perfectly and the taste is AMAZING!!!

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Reviewer:

cookingwings

Reviewed: Jan. 19, 2012

Very, very rich. I liked the unique flavor of this dish, not the typical enchilada, but after eating two, I concluded it was very rich, could barely get the last bite down. I doubled the marinade as suggested but only marinated about 45 mins. I could have used a little deeper dish as there was quite a lot of sauce to pour over the enchiladas. Maybe the next time I would throw some black olives in with the chicken and cilantro but all in all, a very tasty rich dish. I would make it again. FYI - the recipe calls for Monterey Jack but mentions cheddar in the instructions. I used both. I also used the half and half and the sauce thickened quite well.

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GOLDENS

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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Jan. 3, 2012

SOOO good!

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Reviewer:

MastahX

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: Draper, Utah, USA

Reviewed: Oct. 24, 2011

This recipe is similar to one a coworker shared with me. The honey, lime and verde sauce makes this dish so unique. I agree with others that I would double my marinade... it's just too good for such a small amount.

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Reviewer:

KerrieinLG

Cooking Level: Intermediate

Living In: Locust Grove, Georgia, USA

Reviewed: Sep. 2, 2011

I'll never make plain and boring enchiladas again now that I've found this recipe!

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Reviewer:

Krystal

Cooking Level: Beginning

Home Town: Draper, Utah, USA

Living In: Spring, Texas, USA

Reviewed: Jun. 2, 2011

I have made this several times, I know my husband would prefer something spicier but I love the sweetness! The filling usually fills about 8 tortillas for me.

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Reviewer:

Hannah L.

Cooking Level: Beginning

Home Town: Springfield, Missouri, USA

Reviewed: May 29, 2011

Delicious! The honey and spice combo was a really nice flavor. I, like a previous reviewer, used sour cream instead of half-and-half. I'll definitely be making this again in the future!

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