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

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Ingredients

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

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

596 calories; 31.4 g total fat; 97 mg cholesterol; 826 mg sodium. 44.5 g carbohydrates; 33.8 g protein; Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/20/2008
Really great recipe for families with picky kids. I've also tried substituting sour cream for the half and half; thickens up the sauce nicely. Read More
(32)

Most helpful critical review

Rating: 1 stars
11/19/2008
I did not care for this dish at all. The honey and lime are very strong and take away from the enchilada-ness of it I think. It was very time-intensive and we were very disappointed. Maybe we just weren't prepared for how strong it would be. Read More
(9)
87 Ratings
  • 5 star values: 55
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 5
Rating: 4 stars
11/20/2008
Really great recipe for families with picky kids. I've also tried substituting sour cream for the half and half; thickens up the sauce nicely. Read More
(32)
Rating: 4 stars
11/20/2008
Really great recipe for families with picky kids. I've also tried substituting sour cream for the half and half; thickens up the sauce nicely. Read More
(32)
Rating: 4 stars
11/14/2008
It was good I had to make more marinade than suggested because it was not enough for all the chicken. Next time I will ease on the honey and add jalapeno peppers for a spicy taste the chilli powder didn't quite do it. Read More
(20)
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Rating: 5 stars
01/22/2009
These were so delicious! A new family favorite! We've made them hree times now and learned something new each time. Be sure to marinade the cooked chicken at least overnight. Big difference! Bake them covered for the first half of the time. I like when they get a little crispy on top. Yummy! Read More
(18)
Rating: 5 stars
02/01/2010
I made this using shredded pork instead of chicken(cooked a pork loin in the crockpot for about 5 hours then shredded). I doubled the marinade recipe and left out the half and half. Served it topped with sour cream and fresh cilantro with mexican rice on the side. The meat alone was so delicious and my husband raved about it. Best of all my 5 picky kids all loved it which is a rare thing for any dish! This is a definite keeper for us! Read More
(14)
Rating: 5 stars
11/19/2008
Very good. You can double the marinade and add two cups of cooked rice to make this go much farther. Kids loved it. Read More
(13)
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Rating: 1 stars
11/19/2008
I did not care for this dish at all. The honey and lime are very strong and take away from the enchilada-ness of it I think. It was very time-intensive and we were very disappointed. Maybe we just weren't prepared for how strong it would be. Read More
(9)
Rating: 4 stars
12/18/2008
Interesting and different to try but hubby and I both agreed this wasn't a keeper. Tasty but not something I'd make again. A bit too sweet probably would be better to reduce honey to 1/4 cup. Enchilada sauce to pour on top was thin so I didn't add the half-and-half; I think adding sour cream instead would be better to thicken it up a bit. Read More
(7)
Rating: 5 stars
09/05/2013
Given that my husband and I don't typically like enchiladas this recipe gets 5 stars for producing something we both genuinely enjoyed! However I don't get the point of cooking chicken separately and then marinating it - I used my slow cooker to cook my chicken breasts IN the marinade and it turned out great. Only took about three hours on HIGH and the chicken was falling apart on its own and saturated in flavor. There was still some honey/lime juice left in the slow cooker to add to the enchilada sauce. I also put a dollop of sour cream in both the chicken mixture and the sauce on top and used about half the cheese called for a mexican blend and some sharp cheddar. Served on a bed of lettuce - tasty! Read More
(6)
Rating: 5 stars
11/22/2008
This is a great recipe! My husband loved it. I used a whole grain tortilla and reduced fat cheese to try to make it just a little healthier and it didn't seem that we sacrificed anything as far as the taste was concerned. Read More
(6)