Honey-Lime Chicken Enchiladas recipe
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Ingredients
- 2 cooked chicken breast halves, shredded ⅓ cup honey ¼ cup freshly squeezed lime juice 2 teaspoons chili powder 2 teaspoons minced garlic 1 (14 ounce) can green enchilada sauce ½ cup heavy whipping cream 12 corn tortillas 2 cups shredded queso asadero (white Mexican cheese)
Nutrition Info
- 440 caloriescarbohydrate: 46.3 gcholesterol: 75.8 mgfat: 20.6 gfiber: 4.3 gprotein: 20.1 gsaturatedFat: 11.1 gservingSize: -sodium: 507.1 mgsugar: 16.6 gtransFat: : -unsaturatedFat: : -
Directions Honey-Lime Chicken Enchiladas
Directions
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Place shredded chicken in a bowl.
Whisk honey, lime juice, chili powder, and garlic together in a bowl, pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.