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Honey Lime Chicken Enchiladas
- 1 pound boneless skinless chicken breasts
- 15 ounce can black beans , drained and rinsed
- 1 cup corn (fresh or frozen) cooked
- 16 ounce bottles Salsa verde
- 10 large flour tortillas
- 3 cups Monterey Jack Cheeses , shredded
For the marinade:
- 1/3 cup honey
- 1/2 cup lime juice
- 2 teaspoons chili powder
- ½ teaspoon paprika
- 1/2 teaspoon cumin
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- sour cream
- fresh cilantro
- Cook chicken and shred with forks (or use leftover cooked chicken or rotisserie chicken).
- Whisk the marinade ingredients together in a liquid measuring cup (Should make about 1 cup). Add 2/3 cup of the marinade into the bowl with the chicken. Cover and refrigerate for 30 minutes or up to several hours.
- Add chili verde sauce to the remaining ⅓ cup of marinade and stir to combine. If the green chiles are chunky I like to pulse the sauce with an immersion blender until smooth.
- Add beans, corn to the chicken mixture. Fill the tortillas with a spoonful of the chicken filling and sprinkle a generous handful of cheese on top (reserving about 1 cup of cheese for topping on the enchiladas at the end).
- Roll up the tortillas and place them in the pan, seam side down.
- Pour the green chili sauce on top of the enchiladas. Sprinkle with remaining cheese.
- Bake at 350 degrees F for 30 minutes, then place under broiler for 2-3 minutes or until cheese is golden.
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I originally shared this recipe in February of 2014. I’ve updated the photos and recipe.
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What brand of salsa Verde do you love?
I like the Herdez brand!
They were FANTASTIC! I made them with only a little bit of honey because my mom doesn’t like her enchiladas too sweet. It is definitely a keeper!
These chicken enchiladas were fabulous! I was looking for something different, but really didn’t think honey and lime juice would work out so well. Boy was I wrong! I used boneless, skinless thighs for my meat instead of chicken breast which I think is to dry and lacking in flavor.
The only thing I would add to the recipe is to warm the tortillas in a frying pan in a small amount of canola oil. If you don’t warm the tortillas, they will crack and tear when you roll them with the ingredients.
Everyone around the table gave these two thumbs up!
Thanks so much for the positive comment!
The enchiladas came out fantastic. I pretty much followed your recipe except substituted the Monterey Cheese with Mexican blend cheese. They looked professional and were a great hit!
I have made this love the chicken casserole
Love enchiladas and these look amazing,I plan to make this soon.
Love love love these dishes thank u so easy
I’ve been making Honey Lime Chicken Enchiladas for years and they are for sure one of my favorite! I like to make extra huge batches of the chicken ahead of time and freeze it, so the next time I make them it’s easy prep!
Do you freeze cooked chicken or raw?
These were very flavorful and yummy! I used corn tortillas (all I had) and they came out super good! Since it’s just me and my man, I froze half the batch and sauce and will roll some up one night when I’m lazy! Would make again, yumm