I’ve been making this dish for a couple of years now and it’s just SO SO good!! Now, don’t go by the picture in your judgement call. In this case, a picture is not worth a thousand words. Food photographer, I am not.
Our Favorite Chicken Enchiladas
I printed off Pinterest back at the beginning of Pinterest!
1/3 cup honey
1/4 cup lime juice
3 teaspoons chili powder
2 cloves minced garlic
1 lb chicken breasts, cooked and shredded*
12 corn tortillas
2 cups shredded mexican cheese blend
1 14-oz can of green enchilada sauce (I use mild)
1/2 cup of heavy cream
nonstick cooking spray
Cilantro, to garnish
- Place the cooked and shredded chicken in a medium sized bowl. In a smaller bowl, mix the honey, lime juice, chili powder and garlic. Pour this mixture over the chicken and cover to marinate, at least 30 minutes. I often cook my chicken early in the day and let it sit in this mixture until we are ready for dinner.
- Preheat oven to 350. Spray the sides and bottom of a 9×13 baking dish with cooking spray.
- In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
- Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla. Add a large tablespoon cheese. Roll up and place seam side down in the dish. Repeat with all of the tortillas and chicken.
- Add the remaining marinade mixture to the enchilada sauce and cream mixture. Pour over the top of the enchiladas. Sprinkle with the remaining cheese.
- Bake for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Garnish with cilantro.
*Here’s how I cook my chicken for recipes. I usually do it early in the day or the night before.
Cooked Chicken Breasts
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350º for 45 minutes.
Cool, then chop or slice to use in your recipes.
They are sweet and spicy and creamy and really a unique but DELISH way to make chicken enchiladas.
I swear I’ve cooked more since school started than I did all summer. It’s kind of good to get back into the swing of it.
Sunday Suppers | School Night Suppers
DIXIE DELIGHTS DELIVERED
We love white chicken enchiladas (I use one of Pioneer Woman’s recipes) but I’ve never tried any like this. Sounds perfect for a school night supper! xo
These enchiladas look and sound so delicious…thanks for the recipe….will be trying them very soon !!!
These look really good, Amanda. I am in a bit of a recipe rut these days but with school starting next week, I need some new ones for my rotation!
Shelley
Looking forward to making this soon! :)
I’ve made these and they are a favorite of my family. I call them Honey lime chicken enchiladas, I also make my homemade bean dip to go with them. They are DELISH and easy peasy.
My favorite chicken enchiladas are at Georgia Grill with a Texas Platinum Margarita. Ole”!!!!!!!!
Yum!!! I love those too!
What size tortillas please?
The small corn tortillas. So sorry – I don’t know the exact size!
Love this recipe! I am a sucker for enchiladas!
Thank You for the recipe! I was in a recipe rut and made these last night. Well let’s just say my family loved them. My son wanted to know if we could have them again tonight because they were soooo goooood! The only thing I did different was I used whole wheat large size tortilla. It’s all I had on hand. Thanks again Amanda.