Honey lime chicken enchiladas are one of our favorites! The filling includes marinated honey lime chicken, black beans, corn, and cheese, rolled in tortillas and smothered in salsa verde.
I’ve mentioned many times that I LOVE Mexican inspired food! It always sounds good to me, no matter the weather is like outside, and no matter my mood! These enchiladas are simple and packed with flavor. They get 5 stars from every member of my family, especially served with a side of our favorite Authentic Mexican Rice.
I also like to sneak veggies into the filling for the enchiladas to really make them a “meal in one”. I usually add chopped, sautéed zucchini or summer squash. I’ve also added spinach. When the veggies are inside the filling it’s easier to trick your pickiest eaters!
The green sauce for these enchiladas is not from scratch (sorry!), but that’s because I actually prefer the flavor of this brand of salsa verde. It SOO delicious! You could substitute of bottle of canned green enchilada, sauce but that stuff really is not my favorite. I would suggest finding a good salsa verde, or making it homemade.
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Recipe
Honey Lime Chicken Enchiladas
These enchiladas are one of our favorites! The filling includes marinated Honey lime chicken, black beans, corn, and cheese, rolled in tortillas and smothered in salsa verde.
Ingredients
- 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
For Garnish
- sour cream
- fresh cilantro
Instructions
- 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.
Nutrition
Calories: 364kcalCarbohydrates: 24gProtein: 16gFat: 12gSaturated Fat: 6gCholesterol: 44mgSodium: 676mgPotassium: 369mgFiber: 3gSugar: 13gVitamin A: 980IUVitamin C: 6.4mgCalcium: 266mgIron: 1.3mg
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I originally shared this recipe in February of 2014. I’ve updated the photos and recipe.
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Hi we loved this recipe however I had to substitute chicken for ground beef. (Was out of chicken) It still came out yummy. Thanks for the recipe it is a keeper!!!