Honey-Lime Enchiladas

Honey-Lime Enchiladas

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"My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas."
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Ingredients

1 h 15 m servings 596 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
  2. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
  3. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
  4. In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.
  5. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes

Reviews

Read all reviews 58
  1. 79 Ratings

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Most helpful positive review

Really great recipe for families with picky kids. I've also tried substituting sour cream for the half and half; thickens up the sauce nicely.

Most helpful critical review

I did not care for this dish at all. The honey and lime are very strong and take away from the enchilada-ness of it, I think. It was very time-intensive, and we were very disappointed. Maybe ...

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Really great recipe for families with picky kids. I've also tried substituting sour cream for the half and half; thickens up the sauce nicely.

It was good, I had to make more marinade than suggested because it was not enough for all the chicken. Next time I will ease on the honey and add jalapeno peppers for a spicy taste the chilli po...

These were so delicious! A new family favorite! We've made them hree times now and learned something new each time. Be sure to marinade the cooked chicken at least overnight. Big difference! Bak...

I made this using shredded pork instead of chicken(cooked a pork loin in the crockpot for about 5 hours, then shredded). I doubled the marinade recipe and left out the half and half. Served it t...

Very good. You can double the marinade and add two cups of cooked rice to make this go much farther. Kids loved it.

I did not care for this dish at all. The honey and lime are very strong and take away from the enchilada-ness of it, I think. It was very time-intensive, and we were very disappointed. Maybe ...

Interesting and different to try, but hubby and I both agreed this wasn't a keeper. Tasty but not something I'd make again. A bit too sweet, probably would be better to reduce honey to 1/4 cup...

Given that my husband and I don't typically like enchiladas, this recipe gets 5 stars for producing something we both genuinely enjoyed! However, I don't get the point of cooking chicken separat...

delicious! My family loves the flavor! (I never add onions though).

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