Name: Honey Lime Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pound boneless skinless chicken breasts; 15 ounce black beans (drained and rinsed); 1 cup corn ((fresh or frozen) cooked); 16 ounce Salsa verde; 10 large flour tortillas; 3 cups Monterey Jack cheese (shredded); 1/3 cup honey; 1/2 cup lime juice; 2 teaspoons chili powder; 1/2 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)

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There’s something incredibly comforting about a plate of Honey Lime Chicken Enchiladas. I still remember the first time I made them; it was a chilly evening, and the aroma of the baked enchiladas filled my kitchen, wrapping me in warmth. As I pulled them out of the oven, the golden cheese melted on top made every moment spent cooking worth it. These enchiladas are not just a meal; they are a celebration of flavors and a reminder of heartwarming gatherings. The tangy sweetness from the honey and lime dances perfectly with the savory chicken, making each bite unforgettable. Whether it’s a cozy family dinner or a celebration with friends, these enchiladas bring everyone together, and I can’t wait for you to experience that joy too!

Recipe Snapshot

Total Time:
50 mins

Prep Time:
20 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
540 kcal

Protein:
32 g

Diet:
Keto, Gluten-Free, Low FODMAP

Fat:
22 g

Tools Used:
Baking Sheet, Whisk, Mixing Bowl, Blender, Frying Pan, Wooden Spoon

What We Adore About This Honey Lime Chicken Enchiladas

1. Flavor Explosion

One of the standout features of Honey Lime Chicken Enchiladas is the incredible flavor profile. The harmony of honey’s sweetness and lime’s zest creates a marinade that infuses the chicken with a vibrant taste, transforming an ordinary meal into something extraordinary.

2. Versatility

These enchiladas are incredibly versatile. You can easily adapt the recipe by adding your favorite vegetables or adjusting the spice level to suit your taste. They work well for any occasion, from casual weeknight dinners to festive gatherings.

3. Make-Ahead Meal

Another reason I love these enchiladas is how easy they are to prepare in advance. You can assemble them a day ahead and simply pop them in the oven when you’re ready to serve, making hosting effortless.

4. Crowd-Pleaser

Whether you’re cooking for family or friends, Honey Lime Chicken Enchiladas are sure to impress. The combination of flavors and textures has something for everyone, making them a guaranteed hit at any table.

5. Healthy Ingredients

Focusing on wholesome ingredients like chicken, beans, and fresh vegetables means you can indulge without guilt. Plus, you can easily make them healthier by choosing whole grain tortillas or reducing the cheese.

Key Ingredients for Honey Lime Chicken Enchiladas

When it comes to crafting the perfect Honey Lime Chicken Enchiladas, the ingredients play a crucial role. Each component has a purpose, and together, they create a symphony of flavors. The key players are the chicken, which provides protein, and the honey and lime, which infuse the dish with a unique sweetness and acidity that balance perfectly.

1 pound boneless skinless chicken breasts: The star of our dish, providing a tender and juicy filling.
15 ounce can black beans, drained and rinsed: Adds protein and a hearty texture.
1 cup corn (fresh or frozen, cooked): Sweet pops of flavor that complement the chicken.
16 ounce bottle Salsa verde: A tangy sauce that adds depth and enhances flavor.
10 large flour tortillas: The perfect wrap to hold all the delicious fillings together.
3 cups Monterey Jack cheese, shredded: Creamy goodness for that cheesy topping we all love.
1/3 cup honey: Adds a natural sweetness and caramelization when baked.
1/2 cup lime juice: Fresh and zesty, it brings brightness to the dish.
2 teaspoons chili powder: Provides a subtle heat that elevates the flavor.
1/2 teaspoon paprika: Adds a mild smoky flavor.
1/2 teaspoon cumin: Gives an earthy essence that enhances the overall taste.
1/4 teaspoon cayenne pepper (optional): For those who like an extra kick.
1 teaspoon onion powder: Adds depth and flavor to the filling.
1 teaspoon garlic powder: A must-have for that aromatic touch.
1/2 teaspoon salt: Enhances all the flavors.
1/4 teaspoon freshly ground black pepper: Adds a mild spice.
sour cream: For serving, adding a creamy richness.
fresh cilantro: A bright herb that adds freshness on top.

The Method for Honey Lime Chicken Enchiladas

Creating these delicious Honey Lime Chicken Enchiladas is a straightforward process that anyone can master. Let’s walk through the steps together to ensure your enchiladas come out perfectly every time.

Start by cooking the chicken. You can either boil it, grill it, or use leftover cooked chicken. Once cooked, shred the chicken using forks. This will give you tender pieces that will soak up the marinade.
In a liquid measuring cup, whisk together the honey, lime juice, and spices including chili powder, cumin, paprika, onion powder, and garlic powder. This marinade should yield about 1 cup. Pour 2/3 cup of this mixture over the shredded chicken in a bowl, mixing well. Cover it and refrigerate for at least 30 minutes to let those flavors meld.
While the chicken marinates, prepare the sauce. Take the remaining 1/3 cup of the marinade and mix it with the Salsa verde in a bowl. If you prefer a smoother sauce, use an immersion blender to puree it until smooth. This sauce will give your enchiladas a lovely flavor and moisture.
Next, it’s time to combine ingredients. In a separate bowl, mix the shredded chicken with the drained black beans and corn. This mixture will be the filling for your enchiladas.
Now, take a large flour tortilla and place a generous spoonful of the chicken mixture in the center. Add a sprinkle of Monterey Jack cheese on top, and then roll the tortilla up tightly, placing it seam side down in a greased baking dish. Repeat this process until the dish is filled with the rolled tortillas.
Once all the tortillas are in the dish, pour the Salsa verde sauce over the top, ensuring they are well coated. Sprinkle the remaining cheese over the enchiladas, making them ooey-gooey and delicious.
Preheat your oven to 350 degrees F. Bake the enchiladas for about 30 minutes, or until the cheese is bubbly and golden. For an extra touch, place them under the broiler for 2-3 minutes to get that fantastic golden color on top.
Once they’re done, let them cool for a few minutes before serving. Top your warm Honey Lime Chicken Enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for that burst of flavor.

Things Worth Knowing

Marinade Time: Allowing the chicken to marinate is crucial; it truly enhances the flavor. If you can, let it sit for several hours or overnight.
Cheese Choices: While I love using Monterey Jack, feel free to mix in some cheddar cheese for a sharper flavor.
Serving Size: Each enchilada is quite filling, so plan on serving 1 to 2 per person depending on the sides.
Texture Matters: Aim for a nice balance between the creamy sauce and the crispy edges of the enchiladas. Broiling for a few minutes helps achieve this.

Making Adjustments

Whether you’re looking to customize your Honey Lime Chicken Enchiladas or make them ahead of time, here are some tips to consider.

Storage: Leftover enchiladas can be stored in an airtight container in the fridge for up to three days.
Freezing: You can freeze assembled enchiladas before baking. Just wrap them tightly and freeze for up to three months. Thaw them overnight in the fridge before baking.
Pairing: Serve with a side of Mexican rice or a fresh salad to complement the richness of the enchiladas.
Variations: Feel free to substitute the chicken with shredded turkey or even a vegetarian filling using beans and cheese.
Spice Level: Adjust the spice by adding more cayenne pepper or using a spicier salsa.
Garnishes: Add toppings like sliced avocado, jalapeños, or lime wedges for extra flavor.

Serving Options for Honey Lime Chicken Enchiladas

Serving Honey Lime Chicken Enchiladas is all about bringing joy and deliciousness to the table!

Family Dinners: These enchiladas make for a fantastic family meal. Pair them with a fresh garden salad for a complete dinner experience.
Game Day: They’re perfect for gatherings. Serve them as a main dish along with nachos and guacamole.
Holidays: Consider making them for occasions like Cinco de Mayo or any festive holiday gathering.
Leftovers: Store any leftovers in the fridge, and they’re excellent reheated for lunch the next day.
Freezer Meals: These enchiladas are a great option for meal prep. Freeze individual portions for quick lunches or dinners.
Seasonal Pairings: Serve with seasonal fruits like mango or pineapple salsa for a refreshing contrast to the savory enchiladas.

FAQ

Absolutely! You can create delicious vegetarian Honey Lime Chicken Enchiladas by substituting the chicken with a mix of black beans, corn, and sautéed vegetables like bell peppers and zucchini. Ensure you still marinate the vegetables to capture that sweet and tangy flavor. You could also use a plant-based meat alternative if you prefer something meat-like. The honey and lime marinade will still work wonderfully in bringing everything together.

If you want to spice things up, there are several ways to add heat to your Honey Lime Chicken Enchiladas. You can incorporate additional cayenne pepper or opt for a spicier salsa verde. You might also consider adding diced jalapeños or using pepper jack cheese to give the dish more of a kick. Just remember to adjust the marinade ingredients accordingly to balance the flavors.

Yes, one of the great things about Honey Lime Chicken Enchiladas is their make-ahead potential. You can assemble the enchiladas in advance and store them in the refrigerator until you’re ready to bake them. Just make sure to cover them tightly with foil to prevent them from drying out. You can also freeze them for later use; just ensure they are well-wrapped to avoid freezer burn. Thaw overnight in the fridge before baking.

Pairing sides with your Honey Lime Chicken Enchiladas can elevate your meal. Consider serving them with a fresh garden salad, Mexican rice, or refried beans. You could also include a zesty corn salad or some crispy tortilla chips with guacamole for an added treat. The refreshing flavors of these sides will complement the sweet and savory enchiladas beautifully.

Conclusion

In conclusion, Honey Lime Chicken Enchiladas offer a delightful combination of sweet and savory flavors that are sure to please anyone at the dinner table. With their easy preparation and make-ahead options, they are perfect for busy weeknights or festive gatherings. I encourage you to give this recipe a try—you might just find that it becomes a new favorite in your home!

Honey Lime Chicken Enchiladas

Craving comfort food? Try these Honey Lime Chicken Enchiladas! Filled with tender chicken, black beans, and sweet honey lime sauce, they’re a flavorful twist on a classic. Perfect for an easy weeknight dinner that the whole family will love!

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 10 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 540

Ingredients Equipment Method Notes

Ingredients

1 pound boneless skinless chicken breasts
15 ounce black beans drained and rinsed
1 cup corn (fresh or frozen) cooked
16 ounce Salsa verde
10 large flour tortillas
3 cups Monterey Jack cheese shredded
1/3 cup honey
1/2 cup lime juice
2 teaspoons chili powder
1/2 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

Equipment

Baking Sheet
Whisk
Mixing Bowl
Blender
Frying pan
Wooden Spoon

Method

Cook the chicken and shred it with forks or use leftover cooked chicken.
Whisk the marinade ingredients together in a liquid measuring cup (Should make about 1 cup). Add 2/3 cup of the marinade into the bowl with the chicken. Cover and refrigerate for 30 minutes or up to several hours.
Add Salsa verde to the remaining ⅓ cup of marinade and stir to combine. If the green chiles are chunky, pulse the sauce with an immersion blender until smooth.
Add black beans and corn to the chicken mixture. Fill the flour tortillas with a spoonful of the chicken filling and sprinkle a generous handful of cheese on top (reserving about 1 cup of cheese for topping on the enchiladas at the end).
Roll up the flour tortillas and place them in the pan, seam side down.
Pour the Salsa verde 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.

Notes

Tip 1: Leftover enchiladas can be stored in an airtight container in the fridge for up to three days.
Tip 2: You can freeze assembled enchiladas before baking. Just wrap them tightly and freeze for up to three months. Thaw them overnight in the fridge before baking.
Tip 3: Serve with a side of Mexican rice or a fresh salad to complement the richness of the enchiladas.
Tip 4: Feel free to substitute the chicken with shredded turkey or even a vegetarian filling using beans and cheese.
Tip 5: Adjust the spice by adding more cayenne pepper or using a spicier salsa.