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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 10 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
- 3-4 cups Monterey Jack Cheeses , shredded
For the marinade:
- 1/3 cup honey
- 1/2 cup lime juice
- 1 Tablespoon chili powder
- ½ teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chipotle powder (optional)
- ¼ teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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.
Calories: 364kcal | Carbohydrates: 24g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 676mg | Potassium: 369mg | Fiber: 3g | Sugar: 13g | Vitamin A: 980IU | Vitamin C: 6.4mg | Calcium: 266mg | Iron: 1.3mg