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Honey-Lime Enchiladas

Honey-Lime Enchiladas

Name: Honey-Lime Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Yield: 10 enchiladas
Ingredients: ⅓ cup honey; 1 tablespoon chili powder; ⅓ cup lime juice; 2 cloves garlic, minced; 1 pound shredded, cooked chicken; 2 cups green enchilada sauce, divided; 6 cups shredded Monterey Jack cheese, divided; 10 (8 inch) flour tortillas; 1 cup fat free half-and-half

Rating: 4.38 stars

87 Ratings
62 Reviews
5 Photos

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

By user

Recipe Summary

prep:

15 mins

cook:

30 mins

additional:

30 mins

total:

1 hr 15 mins

Servings:

Yield:

10 enchiladas

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

⅓ cup honey
1 tablespoon chili powder
⅓ cup lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 cups green enchilada sauce, divided
6 cups shredded Monterey Jack cheese, divided
10 (8 inch) flour tortillas
1 cup fat free half-and-half

Directions

Step 1

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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Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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

Per Serving:

595.6 calories; 33.8 g protein; 44.5 g carbohydrates; 97 mg cholesterol; 825.5 mg sodium. Full Nutrition

Reviews (62)

Most helpful positive review

Kathryn Eckblad Hoglund

11/21/2008

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

Helpful

(33)

Most helpful critical review

mlong2004

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

Helpful

(9)

87 Ratings

5 star values: 55
4 star values: 21
3 star values: 5
2 star values: 1
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kathryn Eckblad Hoglund

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

Helpful

(33)

nisse05

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

Helpful

(20)

GourmetGirly

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

Helpful

(18)

DTSCEP

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

Helpful

(14)

rlentz7

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

Helpful

(13)

mlong2004

11/19/2008

Helpful

(9)

KIMAR

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

Helpful

(7)

Megamuffin

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

Helpful

(6)

budicheeks

12/30/2010

delicious! My family loves the flavor! (I never add onions though). Read More

Helpful

(6)

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Nutritional Information

Honey-Lime Enchiladas

Servings Per Recipe: 10
Calories: 595.6

% Daily Value *

protein: 68 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 10 %

sugars:

fat: 48 %

saturated fat: 79 %

cholesterol: 32 %

vitamin a iu: 22 %

niacin equivalents: 87 %

vitamin b6: 20 %

vitamin c: 13 %

folate: 21 %

calcium: 57 %

iron: 19 %

magnesium: 20 %

potassium: 12 %

sodium: 33 %

thiamin: 30 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.