Rating: 4.5 stars
88 Ratings
  • 5 star values: 55
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 6

My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas.

Recipe Summary

15 mins
30 mins
30 mins
1 hr 15 mins
10 enchiladas


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.

  • Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.

  • In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese.

  • Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

Nutrition Facts

596 calories; protein 33.8g; carbohydrates 44.5g; fat 31.4g; cholesterol 97mg; sodium 825.5mg. Full Nutrition