Honey Lime Enchiladas are a unique and tasty, and requested frequently at my house. A little sweet and a little spicy, and a whole lot of delicious!
My husband used to deploy frequently. Before he deployed and when he came home, I would try to make him a special dinner. The food at the deployed bases often left much to be desired, and we spent many conversations discussing what food he wanted to eat when he got back. One of the meals he requested the most is these Honey Lime Enchiladas.
I was first introduced to the concept of these enchiladas by one of my college roommates. She was lovely and fun, but she was the absolute worst cook. When cooking, she would routinely say things like “I made cookies today, but I forgot the butter!” Once, she made these enchiladas, and was missing many of the ingredients, but I was still very intrigued by the concept. And I’ve been making them and loving them (and remembering all of the ingredients) ever since.
Honey Lime Enchiladas
The concept of sweet meat was so odd to me at first, but it didn’t take me long at all to convert me. The combination of honey, lime, and a little spice is unexpected and completely delicious!
For optimal deliciousness, you must serve these with a hefty scoop of pico de gallo. You can buy it from the store, or make your own! I’ll post exactly how I make my pico soon, but basically any combination of tomato, onion, lime juice, cilantro, jalapeño, and salt will be delicious. At the very least, get some fresh salsa from the refrigerated section of any grocery store.
YUM. My favorite part is picking of the crispy cheese bits out of the pan when all of the enchiladas have been eaten. These make amazing leftovers, and are frequently fought over at my house.
Make these! I promise you’ll love ’em.
Honey Lime Enchiladas
Ingredients
- 1/2 c honey
- 1/3 c lime juice
- 1.5 tbsp chili powder
- 1 tsp garlic powder
- 2 lbs chicken cooked and shredded
- 10-12 to rtillas soft taco sized
- 4 c shredded monterey jack cheese
- 1 (14 ocan of green enchilada sauce
- 1 c heavy cream
Instructions
- In a medium bowl or ziploc bag, combine chicken, honey, lime juice, chili powder, and garlic powder. Let marinate for at least 1/2 an hour or up to 8 hours.
- Preheat oven to 350.
- Spray a 9x13 with cooking spray. Pour a thin layer of enchilada sauce in the bottom of the pan.
- Fill each tortilla with about 1/2 c chicken and 1/4 c of cheese. Roll and place seam side down in prepared pan. Reserve 1 c of cheese.
- In the bowl with any remaining marinate, combine the enchilada sauce and the cream. Pour over the enchiladas and top with remaining cheese.
- Bake for 25-30 minutes, until top is browned and crisp. Serve with sour cream, salsa and/or pico de gallo.
I have made these an embarrassingly large amount of times since I got this recipe! I have made it for a large group of people and everyone loved it! Thanks for another new go to recipe!!!
Yay!!! I’m so glad it’s a hit with your family and friends!
I got this recipe from you years ago in Del Rio and have made them sooo many times since then! They are just so yummy!!
One of my family’s favorite recipes! So happy you love it too!