Description
Creamy Honey Lime Chicken Enchiladas combine tender rotisserie chicken with honey, fresh lime, warm spices, Monterey Jack cheese, and a creamy green enchilada sauce for an easy sweet-savory dinner that's ready in about 40 minutes.
Ingredients
Scale
Ingredients
- 3 cups shredded rotisserie chicken
- ⅓ cup honey
- ¼ cup fresh lime juice
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 cups shredded Monterey Jack cheese, plus additional for topping
- 6 small flour tortillas, soft taco size
- 1 cup green enchilada sauce
- ½ cup sour cream
- Chopped fresh cilantro, optional
- Lime wedges, optional
- Diced green onions, optional
Instructions
nstructions
- Make the honey lime chicken. Combine the shredded chicken, honey, lime juice, chili powder, cumin, garlic powder, and salt. Stir until evenly coated. Let sit for 5–10 minutes.
- Make the creamy sauce. Whisk the green enchilada sauce and sour cream together until smooth.
- Fill and roll. Spread a thin layer of sauce over the bottom of a baking dish. Add chicken and Monterey Jack down the center of each tortilla. Roll snugly and arrange seam-side down in the dish.
- Add sauce and cheese. Pour the remaining creamy green enchilada sauce over the tortillas and top with additional Monterey Jack.
- Bake. Bake at 350°F (175°C) for 20–25 minutes, until the cheese is melted and bubbling and the edges are lightly golden.
- Serve. Garnish with cilantro, lime wedges, or diced green onions, if desired.
Notes
Notes
- Shred the chicken into relatively small pieces so the enchiladas are easier to fill and roll.
- Don't overfill the tortillas; roll them snugly and place them seam-side down.
- Letting the seasoned chicken rest for 5–10 minutes gives it time to absorb the honey-lime flavors.
- For the best texture, assemble and bake the enchiladas the same day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American