Honey Lime Chicken Enchiladas

We have been working on different ways to outreach to our students and build community across the campus.  A couple weeks ago, the first year students on-campus were invited to have dinner at different faculty and staff households.  One of my friends from admissions, his fiance, and I co-hosted a dinner at my house.  As we discussed different options for the dinner, we decided on enchiladas as the option we wanted to make for the first years.  It was an easy way to make some vegetarian options, and could be done without a lot of last minute preparation.

These Honey Lime Chicken Enchiladas are delicious.  First seen on the Dinner on a Dime web site, I made them once during new recipe Tuesdays a couple years ago, but had never documented the recipe.  Of course, I’m picky about my green enchilada sauce as well and insist on using Frontera Green Enchilada sauce, if you can find it.  It comes in packets, as opposed to jars or cans.


Honey Lime Chicken Enchiladas

6 Tbsp honey
5 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder

1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb Monterrey jack cheese, shredded
16 oz green enchilada sauce
1 c heavy cream

Whisk the first four ingredients and toss with shredded chicken in a ziploc bag or container.  Let marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 c enchilada sauce on the bottom of a 9×13 baking pan.  Fill the toritllas with chicken, saving marinade, and shredded cheese, saving about 1 c of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9×13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.


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