Saturday, September 24, 2011

Honey Lime Chicken Enchiladas

This is my go-to dish when I need something easy and delicious!  I love these enchiladas, my husband loves them, and usually anyone that tries them wants the recipe.  As I’ve mentioned before, I don’t love to make the same thing all the time, but this dish is one exception.  These are a regular at our house!

The Sisters’ Café is one of my favorite blogs to get awesome recipes (like the Brie en Croute!!).  When I make these, I like to add black beans inside the enchiladas.  This adds a nice texture and flavor, but it also helps the chicken go a lot further!

Honey Lime Chicken Enchiladas
Adapted from The Sisters’ Cafe

1.5 lbs pork or chicken, cooked and shredded

1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce
1-2 cans black beans
Equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded

flour tortillas
sour cream & salsa

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray.  (I usually fill a 9x13 and a 9x9. It may vary depending on how much chicken you put in each one.) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat, black beans, and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle a generous amount of cheese on the top! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.
To serve, top with sour cream and salsa.  Delicious!


  1. I love these! I cut the green enchilada sauce in half and add 1 cup heavy cream. Also, rather than add the chicken to all of the sauce, I add about 1/4-1/3 cup sauce to the chicken and save the rest to pour over the top. And serve with chopped up cilantro and sour cream. Yummy!

  2. Tonight I made 30 enchiladas with 2 3/4 lbs. chicken, 2 cups quinoa (when measured uncooked), and tripled sauce.