Honey-Lime Enchiladas Recipe - Allrecipes.com
Honey-Lime Enchiladas Recipe
  • READY IN hrs

Honey-Lime Enchiladas

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 enchiladas Change Servings

Directions

  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
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2008

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
Nov 19, 2008

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 we just weren't prepared for how strong it would be.

 

63 Ratings

Nov 14, 2008

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 powder didn't quite do it.

 
Jan 22, 2009

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! Bake them covered for the first half of the time. I like when they get a little crispy on top. Yummy!

 
Feb 01, 2010

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 topped with sour cream and fresh cilantro with mexican rice on the side. The meat alone was so delicious and my husband raved about it. Best of all, my 5 picky kids all loved it, which is a rare thing for any dish! This is a definite keeper for us!

 
Nov 19, 2008

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

 
Dec 18, 2008

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. Enchilada sauce to pour on top was thin so I didn't add the half-and-half; I think adding sour cream instead would be better to thicken it up a bit.

 
Dec 30, 2010

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

 

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Nutrition

  • Calories
  • 596 kcal
  • 30%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 33.8 g
  • 68%
  • Sodium
  • 826 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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