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.
- 2 boneless , skinless chicken breasts
- 1 can black beans , drained and rinsed
- 1 cup corn (fresh or frozen) cooked
- 16 oz bottle salsa verde
- 8-10 large flour tortillas
- 3-4 cups Monterey Jack Cheese , shredded
- 1/3 cup honey
- 1/2 cup lime juice
- 1 tablespoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1/2 teaspoon chipotle powder (optional)
- ¼ teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sour Cream
Boil chicken breasts until cooked through. Shred with a fork.
Whisk the marinade ingredients together. Add the shredded chicken and allow to marinate for 15-30 minutes. Remove chicken onto a plate, allowing excess marinade to drip back into the bowl. Pour 1/4 cup of chili verde sauce into the bottom of a large casserole dish. Add the rest of the chili verde sauce to the bowl with the remaining marinade.
Fill the tortillas with a spoonful of chicken/veggie mixture, followed by a spoonful of shredded cheese, save about 1/2 cup of cheese to sprinkle on top of enchiladas, at the end. Roll up the tortillas and place them in the pan, seam side down. Pour the marinade/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.
I originally shared this recipe in February of 2014. I’ve updated the photos and recipe.
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