Honey Lime Chicken Enchiladas

This is a busy summer! I’m opening up TCB to share several posts by other creative lifestyle bloggers. How lucky! This Honey Lime Chicken Enchiladas recipe is shared by Pam from Over the Big Moon. I LOVE Mexican food and this would go perfect with my Avocado Corn Bread. For more recipe and creative inspiration, be sure to visit her site.

Hey all you TCB readers!  I’m Pam from Over the Big Moon and I’m excited to be here with you all today to share one of my favorite dinners!  I honestly was shocked when I realized I’d never shared it on our blog!  It’s a keeper and I guarantee you’ll love it!

First, I want to quickly introduce you to us and Over the Big Moon!  Lisa and I were first neighbors and quickly became friends!  In 2011 we started Over the Big Moon and we love to share all the things we do to help us enrich our roles as wives, mothers, friends, neighbors and homemakers!  We’re all about creating traditions, spending time with our families and having fun!!  At OTBM we share LOTS of Free Printables, Pre-K Packs, Recipes, DIY and more!  We’d love you to stop over and say Hi!

Honey Lime Chicken Enchiladas

Now, onto this amazing dinner!  Who doesn’t love a good Enchilada?  The thing I love about Enchiladas is that they are not an exact science!  You can make them to order!  So, with that said, take this recipe and fill free to add anything you’d like!

Honey Lime Chicken Enchilada Ingredients

(Scroll for a Printable Recipe)

Chicken Mixture

8 Tablespoons Honey
6 tablespoons Lime Juice (1-2 large lime)
1 Tablespoons Chili Powder
1/2 Teaspoon Garlic Powder
1 pound chicken, cooked and shredded (I use 3-4 chicken breasts)

Sauce

1 1/2 – 15 ounces cans Green Enchilada Sauce
1 1/4 Cup Heavy Cream

For Assembly

8-10 Flour Tortillas
1 pound Monterrey Jack and Colby Jack cheese, mixed and shredded
1 Yellow Onion (Optional)

To get started, cook and shred the chicken and combine with the Honey, Lime Juice, Chili Powder and Garlic Powder. Allow to marinade 4+ hours (I like to make mine at breakfast time and allow it to marinade all day)!

For the Sauce, combine the 1 1/2 cans of Green Enchilada Sauce with the 1 1/4 Cup Heavy Cream and Mix.  Coat the bottom of your pan in about 1/2 cup – 3/4 cup of the sauce mixture.

If you are an onion fan, then you will want to sauté your onions before hand.  My favorite way to cook them for this recipe is with coconut oil and 2 Tablespoons of brown sugar.  Mmm… makes em’ sweet and yummy!

Then set up your assembly station with your tortillas, cheese, sauce and chicken.  For my pan of enchiladas I did half  with onions and half without!  So, I had my onions on hand too!

To assemble your Enchiladas I like to first sprinkle the cheese on the tortilla, then put 1-2 tablespoons of the sauce, and then pile on the chicken.  If you are going to put onions, then pile them on last!  Then roll your enchiladas and place them fold side down in your pan!  Depending on your pan size, you should be able to get 8-10 enchiladas in your pan!   Once your pan is full, pour about 1/4 cup of sauce over each individual enchilada and then sprinkle 1-2 cups of cheese over your whole pan!

Cook fat 350 for approx 20-25 minutes!

Last, but not least!  ENJOY!  Seriously, doesn’t it look amazing?  I love the mix of the sweetness of the honey, citrus from the lime and flavor from the Chili Powder!  Makes for the perfect Enchilada in my book!

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Honey Lime Chicken Enchiladas

This recipe is shared by Pam from Over the Big Moon.
Do not copy and paste the recipe in full onto Facebook or Pinterest

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Ingredients

• Honey Lime Chicken Enchilada Ingredients
• (Scroll for a Printable Recipe)
• Chicken Mixture
• 8 Tablespoons Honey
• 6 tablespoons Lime Juice (1-2 large lime)
• 1 Tablespoons Chili Powder
• 1/2 Teaspoon Garlic Powder
• 1 pound chicken, cooked and shredded (I use 3-4 chicken breasts)
• Sauce
• 1 1/2 - 15 ounces cans Green Enchilada Sauce
• 1 1/4 Cup Heavy Cream
• For Assembly
• 8-10 Flour Tortillas
• 1 pound Monterrey Jack and Colby Jack cheese, mixed and shredded
• 1 Yellow Onion (Optional)

Instructions

1. To get started, cook and shred the chicken and combine with the Honey, Lime Juice, Chili Powder and Garlic Powder. Allow to marinade 4+ hours (I like to make mine at breakfast time and allow it to marinade all day)!
3. For the Sauce, combine the 1 1/2 cans of Green Enchilada Sauce with the 1 1/4 Cup Heavy Cream and Mix. Coat the bottom of your pan in about 1/2 cup - 3/4 cup of the sauce mixture.
5. If you are an onion fan, then you will want to sauté your onions before hand. My favorite way to cook them for this recipe is with coconut oil and 2 Tablespoons of brown sugar. Mmm… makes em' sweet and yummy!
7. Then set up your assembly station with your tortillas, cheese, sauce and chicken. For my pan of enchiladas I did half with onions and half without! So, I had my onions on hand too!
9. To assemble your Enchiladas I like to first sprinkle the cheese on the tortilla, then put 1-2 tablespoons of the sauce, and then pile on the chicken. If you are going to put onions, then pile them on last! Then roll your enchiladas and place them fold side down in your pan! Depending on your pan size, you should be able to get 8-10 enchiladas in your pan! Once your pan is full, pour about 1/4 cup of sauce over each individual enchilada and then sprinkle 1-2 cups of cheese over your whole pan!
11. Cook fat 350 for approx 20-25 minutes!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks again to Kim for having me today!  Want to see more from us?  Check out our 60 Days of Summer Fun, 4th of July Pre-K Pack, Pallet Backed Bookshelf and Retaking Control of your House!

Also, be sure and follow us over on Facebook, Pinterest (Lisa/Pam), Twitter and G+!  Have a great day everybody!

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