This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is.

Jen
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place shredded chicken in a bowl.

    Advertisement
  • Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.

  • Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.

  • Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

Cook's Note:

Monterey Jack cheese can be substituted for the queso asadero.

Can also be prepared like traditional rolled enchiladas. Just heat tortillas in hot oil for about 30 seconds, turning once to soften; fill with chicken and cheese. Roll and place in pan. Cover the top with sauce and cheese and bake the same.

Nutrition Facts

440 calories; 20.6 g total fat; 76 mg cholesterol; 507 mg sodium. 46.3 g carbohydrates; 20.1 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2015
This is a fabulous dish and very easy. I have made it 3 times and it's delicious. I do make some tweaks to the recipe. I switch the honey and lime juice...use a 1/3 cup fresh lime juice and about 1/4 c. honey and I use 18 tortillas 6 for each layer. It just seems to cover better. I also get a 28oz can of the green enchilada sauce and use just a smidge more of the cream and green sauce to coat the top. I have used different variations of cheese from cojack to Monterey jack and even sharp cheddar and extra sharp white cheddar. It ALL tastes Great! This is becoming one of my families favorite recipe! Read More
(8)

Most helpful critical review

Rating: 3 stars
03/04/2019
Even heeding the warnings to use less honey this was still sweeter than I liked. I took it for a friend's mexican-themed birthday party and was disappointed that it had no real 'mexican' flavor. Read More
(1)
27 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/03/2015
This is a fabulous dish and very easy. I have made it 3 times and it's delicious. I do make some tweaks to the recipe. I switch the honey and lime juice...use a 1/3 cup fresh lime juice and about 1/4 c. honey and I use 18 tortillas 6 for each layer. It just seems to cover better. I also get a 28oz can of the green enchilada sauce and use just a smidge more of the cream and green sauce to coat the top. I have used different variations of cheese from cojack to Monterey jack and even sharp cheddar and extra sharp white cheddar. It ALL tastes Great! This is becoming one of my families favorite recipe! Read More
(8)
Rating: 5 stars
09/03/2015
This is a fabulous dish and very easy. I have made it 3 times and it's delicious. I do make some tweaks to the recipe. I switch the honey and lime juice...use a 1/3 cup fresh lime juice and about 1/4 c. honey and I use 18 tortillas 6 for each layer. It just seems to cover better. I also get a 28oz can of the green enchilada sauce and use just a smidge more of the cream and green sauce to coat the top. I have used different variations of cheese from cojack to Monterey jack and even sharp cheddar and extra sharp white cheddar. It ALL tastes Great! This is becoming one of my families favorite recipe! Read More
(8)
Rating: 5 stars
09/02/2014
This is fantastic! Didn't have cream or the cheese suggested so used milk/butter for the cream and monterey jack cheese. Just the right combination of sweet tangy and spicy. Read More
(4)
Advertisement
Rating: 4 stars
06/01/2014
These were very good! The only thing I will do different next time is cut down on the honey a bit as it was too sweet for us. Other than that this had a great flavor...I rolled these and put them into a baking dish topped w/ the sauce cheese (I couldn't find the one specified anywhere so I used a combo of cheddar and Monterey Jack) and a little chopped green onions. I will def be making these again...the family enjoyed them. Thanks for sharing.:) Read More
(2)
Rating: 5 stars
09/15/2015
Hands down..the BEST enchiladas I've ever tasted! They are savory and a little sweet. Everyone that tried them loved them even my picky kids:) Will definitely add this on the meal rotation. Thanks! Read More
(1)
Rating: 5 stars
11/19/2014
Very Good! My Husband LOVED it Read More
(1)
Advertisement
Rating: 5 stars
11/23/2014
Turned out great! Highly recommend! Read More
(1)
Rating: 4 stars
01/23/2015
This was very very good! I did cut back on the honey by half and I also added a few chilies to the chicken as it cooked in the crockpot. That verde and cream sauce is so yummy. I used quest blanco between the layers and Colby jack on top. Read More
(1)
Rating: 5 stars
03/16/2019
So so yummy. Watch the amount of honey! Read More
(1)
Rating: 3 stars
03/04/2019
Even heeding the warnings to use less honey this was still sweeter than I liked. I took it for a friend's mexican-themed birthday party and was disappointed that it had no real 'mexican' flavor. Read More
(1)