Honey Lime Chicken Enchiladas
These Honey Lime Chicken Enchiladas are a delightful twist on a classic, bursting with sweet and tangy flavors!
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken breasts
- 15 ounce can black beans drained and rinsed
- 1 cup corn (fresh or frozen), cooked
- 16 ounce bottle salsa verde
- 10 large flour tortillas
- 3 cup Monterey Jack cheese shredded
- 1/3 cup honey
- 1/2 cup lime juice
- 2 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Sour cream for serving
- Fresh cilantro for garnish
Instructions
- Begin by placing the chicken breasts in a large pot, covering them with water, and bringing it to a boil. Once boiling, reduce the heat and let the chicken simmer for about 15-20 minutes or until fully cooked. Remove the chicken from the pot and let it cool slightly before shredding it with two forks.
- In a large mixing bowl, combine the shredded chicken, black beans, cooked corn, 1 cup of salsa verde, chili powder, paprika, cumin, onion powder, garlic powder, salt, and pepper. Mix everything until well combined.
- In a separate bowl, whisk together the honey and lime juice until smooth. This sauce will enhance the flavor of the enchiladas.
- Preheat your oven to 350°F (175°C). Spread a thin layer of salsa verde on the bottom of your baking dish. Take a tortilla and spoon a generous amount of the chicken filling into the center. Drizzle some of the honey lime sauce over the filling, then sprinkle a bit of cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process until all the filling is used.
- Once all the enchiladas are in the dish, pour the remaining salsa verde over the top. Drizzle with the leftover honey lime sauce and sprinkle the remaining cheese on top. Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and a dollop of sour cream for an added touch of flavor.
Equipment
- Large Pot
- Mixing Bowl
- Baking Dish
- Measuring cups and spoons
- Whisk
- Wooden Spoon
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freeze unbaked enchiladas wrapped tightly for up to 3 months.
- Try using shredded rotisserie chicken for a quick alternative!