Wednesday, December 9, 2015

Honey Lime Chicken Enchiladas

Sweet and tangy, these Honey Lime Chicken Enchiladas are delicious any night of the week.

Homemade enchiladas, like lasagna (super easy recipe here), intimidates many home cooks. Some recipes sound complicated, take too long or have hard-to-find ingredients. Not this recipe. All ingredients are easily found and many are probably already in your kitchen. In less than one hour, dinner will be on your table!

The recipe is great for families with kiddos as it's not very spicy. I included hot sauce in the ingredient list for those who like spice. I usually add about 5 dashes or so in with the chicken.

Feel free to substitute 1/2 cup plain greek yogurt for half of the sour cream to lighten the recipe slightly. It works really well in this recipe.

Honey Lime Chicken Enchiladas
Serves 4-8
Inspired and adapted from Mel's Kitchen Cafe
  • 1 rotisserie chicken, meat picked and shredded
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup lime juice
  • 1/3 cup honey
  • 1 tablespoon olive oil
  • 1 tablespoon + 1/8 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • hot sauce, to taste
  • 8-10 fajita style tortillas 
  • 16 oz green enchilada sauce
  • 1 cup sour cream
  • 8 oz sharp cheddar cheese, freshly shredded
  • salt & pepper
Heat a small skillet over high heat. Add olive oil, diced onion, and minced garlic. Season lightly with salt & pepper. Cook for 5 minutes, or until onions are soft and slightly charred. Set aside to cool slightly.

In a medium sized bowl, combine honey, lime juice, 1 tablespoon chili powder, onion powder, garlic powder, and hot sauce, if using. Add in chicken, 4 oz shredded cheddar cheese, and cooked onions and toss to coat. Taste for seasoning, season to taste with salt and pepper. Set aside.

Preheat oven to 350

Lightly grease a 9x13 casserole dish. Pour 8 oz enchilada sauce onto bottom of pan. Fill tortillas with chicken mixture and place in casserole dish. In a small bowl, combine remaining 8 oz enchilada sauce, sour cream, and any remaining marinade. Pour mixture over enchiladas. Sprinkle remaining cheese over top. 

Bake uncovered, on the top rack for 20-30 minutes or until browned. Allow to set about 10 minutes before serving. 

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