Honey Lime Chicken Enchiladas Verdes
Shredded chicken is combined with honey, lime and seasonings, then rolled in flour tortillas and smothered in a creamy chili verde sauce in this crowd pleasing enchilada recipe.
Servings: 8
Calories: 477kcal
Ingredients
For the sauce
- 1 16 oz. bottle salsa verde (green salsa)
- 1/2 cup fresh packed fresh cilantro
- 1/2 cup heavy cream
For the enchiladas
- 3 cups shredded chicken
- 3 cups Monterey jack cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon honey
- 2 tablespoons fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 8 8- inch flour tortillas
Instructions
- Preheat oven to 425 degrees. Lightly grease a 9x13 inch baking pan.
- Combine salsa verde, 1/2 cup cilantro and heavy cream in a blender. Pulse until cilantro is well blended. Pour about 1 cup of the sauce into the prepared pan and spread to coat the pan.
- In a medium bowl, combine the chicken, 1 cup of cheese, 1/4 cup chopped cilantro, honey, lime juice, garlic powder, chili powder and cumin and stir to combine. Season with salt and pepper, to taste. Spread about 1/4 to 1/3 cup of the chicken mixture in the center of a tortilla and roll, placing seam side down in the prepared pan. Repeat with remaining tortillas.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake, uncovered, for 15-20 minutes, until cheese is melted and sauce is bubbly. Garnish with additional chopped cilantro, if desired.
Nutrition
Serving: 1g | Calories: 477kcal | Carbohydrates: 31g | Protein: 29g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Cholesterol: 96mg | Sodium: 606mg | Fiber: 2g | Sugar: 3g