Honey-Lime Enchiladas

This honey-lime chicken enchiladas recipe is spicy, cheesy, and sweet and baked in a casserole and served hot. It's a great twist on a traditional dish.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 596 Calories

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 10 (8 inch) flour tortillas
• 1 pound shredded, cooked chicken
• 1 cup fat free half-and-half
• 2 cups green enchilada sauce, divided
• 6 cups shredded Monterey Jack cheese, divided
• 0.33333334326744 cup honey
• 0.33333334326744 cup lime juice

Recipe Instructions

Step 1

Whisk honey, lime juice, chili powder, and minced garlic together in a large glass or ceramic bowl. Add shredded cooked chicken; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 30 minutes. Remove shredded chicken from marinade and shake off excess; set aside remaining marinade.

Step 2

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

Step 3

Combine chicken and 5 cups Monterey Jack cheese in a bowl; spoon about 3/4 cup chicken-cheese mixture down center of each tortilla. Roll tortillas to enclose filling; place seam-sides down in the prepared baking dish.

Step 4

Whisk remaining 1 1/2 cups enchilada sauce, fat-free half-and-half, and remaining marinade together in a bowl; pour over enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.

Step 5

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