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Volume III
October, 2013

Newsletter Home / Table Talk

Honey Lime Chicken Enchiladas

By Sharon Ng

I was never an enchilada fan. I didn't like the red sauce, and so I never thought to make them. After I got married, I tried a red sauced enchilada recipe for my husband, because I knew that he did like them. Still, I was not a fan. I stumbled across a new recipe in a church cookbook, tweaked it, and realized that I can like enchiladas!

Honey & Lime Chicken Enchiladas

A new twist on an old favorite!

Prep time:
Cook time:
Yield: 12 enchiladas

Serving size: 5
Calories per serving: 355

1.5 pounds cooked and shredded chicken
1/3 cup honey
1/4 cup lime juice (freshly squeezed or bottled)
1 tablespoon chili powder
1/2 teaspoon garlic powder
3 (10-ounce) cans green enchilada sauce
3 cups fiesta or mexican blend shredded cheese
12 plus corn tortillas

Mix together the honey, lime juice, chili powder, and garlic powder in a large size bowl, until it combines and makes a sauce. Add shredded chicken to this bowl and mix well to coat. Allow the sauce and meat mixture to set for 1 hour. (You can also do this step the day before, tightly cover with plastic wrap, or store in zipper bag).

In a lightly sprayed 9 x 13 casserole dish, pour in half of the enchilada sauce. Warm corn tortillas (to prevent cracking), and stuff with meat mixture, add cheese. Place in dish with the rolled edge down. Pour the remainder of the enchilada sauce over the top, and top with remaining cheese. Bake, uncovered for 30 minutes at 350 degrees. Serve with chopped green onion and sour cream if desired.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Sharon Ng
Monthly Newsletter Contributor since 2012

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