Honey-Lime Chicken Enchiladas

Based on 1 ratings
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M

Madison Jensen

Community member

"Serves well with sour cream, lettuce, rice, and beans."
Difficulty
Easy 👌
Preparation
15 min
Baking
25 min
Resting
30 min

Ingredients

2Servings
⅛ cup
honey
⅛ cup
lime juice
⅓ tbsp
chili powder
⅛ tsp
garlic powder
⅓
rotisserie chicken
6⅔ oz
green chili enchilada sauce
⅓ cup
half and half milk
⅓ bag
flour tortilla
⅓
shredded Mexican cheese blend

Utensils

freezer bag, fork, baking pan (9x13 in.), bowl

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  • Step 1/2

    • ⅛ cup honey
    • ⅛ cup lime juice
    • ⅓ tbsp chili powder
    • ⅛ tsp garlic powder
    • ⅓ rotisserie chicken
    • freezer bag
    • fork

    Stir together honey, lime juice, chili powder and garlic powder in a large freezer bag. Shred the chicken, place it in the bag and let it marinate for at least 30 minutes or more.

  • Step 2/2

    • 6⅔ oz green chili enchilada sauce
    • ⅓ cup half and half milk
    • ⅓ bag flour tortilla
    • ⅓ shredded Mexican cheese blend
    • baking pan (9x13 in.)
    • bowl

    Mix enchilada sauce with half and half. Spread about half of the mixture at the bottom of baking pan. Fill flour tortillas with the marinated chicken and cheese, roll up, place in the baking pan. Pour remainder of sauce on top of the enchiladas and top with cheese. Bake at 350 for 25-30 mins.

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