Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

from sixsistersstuff.com
Main Course
75 min
8 servings
431 kcal / serving

Flavorful marinated honey lime chicken wrapped in tortillas and cheese with a creamy white sauce. These enchiladas can also be made ahead of time and frozen for another day!

Ingredients

  • 6 tablespoonshoney
  • 5 tablespoonslime juice
  • 1 tablespoonchili powder
  • ½ teaspoongarlic powder
  • 3boneless, skinless chicken breasts (cooked and shredded)
  • 16 ouncesgreen enchilada sauce (divided)
  • 10flour tortillas
  • 2 cupsshredded cheddar cheese (divided)
  • 1 cupheavy cream

Directions

  1. 1

    Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.

  2. 2

    Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.

  3. 3

    Preheat oven to 350 degrees F.

  4. 4

    Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.

  5. 5

    Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.

  6. 6

    Placed rolled tortillas into prepared pan.

  7. 7

    Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.

  8. 8

    Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.