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My review
Honey-Lime Enchiladas
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"My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas."
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Ingredients
1 h 15 m servings 596 calsOriginal recipe yields 10 servings (10 enchiladas)
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Directions
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- 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
Per Serving: 596 calories; 31.4 g fat; 44.5 g carbohydrates; 33.8 g protein; 97 mg cholesterol; 826 mg sodium. Full nutrition
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Reviews
Read all reviews 6084 Ratings
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Most helpful positive review
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.
Most helpful critical review
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 ...
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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.
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 po...
1/22/2009
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! Bak...
1/31/2010
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 t...
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.
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 ...
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...
9/5/2013
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 separat...