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Honey Lime Chicken Enchiladas

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 minutes
Cook Time 30 minutes
Total Time 50 minutes
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
 

  1. Cook the chicken and shred it with forks or use leftover cooked chicken.
  2. 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.
  3. 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.
  4. 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).
  5. Roll up the flour tortillas and place them in the pan, seam side down.
  6. Pour the Salsa verde sauce on top of the enchiladas. Sprinkle with remaining cheese.
  7. 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.