Honey Lime Chicken Enchiladas

$- 2 cups cooked shredded chicken - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/4 cup honey - 2 tablespoons fresh lime juice - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 8 small flour tortillas - 1 cup enchilada sauce (mild or spicy, as preferred) - Fresh cilantro, for garnish - Lime wedges, for serving Gathering fresh ingredients is key for great flavor. I love using cooked shredded chicken. It saves time and adds rich taste. Cream cheese gives the enchiladas a creamy texture. Shredded cheddar cheese melts nicely on top. Honey adds a sweet twist. Fresh lime juice brightens every bite. Chili powder adds warmth, while garlic powder adds depth. Flour tortillas are perfect for wrapping. They hold all the tasty filling. Enchilada sauce ties everything together. You can pick it mild or spicy. To finish, I love adding fresh cilantro for a pop of color and flavor. Lime wedges are great for squeezing on top. This mix of ingredients makes for a delicious meal. {{ingredient_image_1}} - Preheating the oven: Start by setting your oven to 350°F (175°C). This step warms the oven for baking the enchiladas. - Mixing the filling: In a large bowl, add 2 cups of cooked shredded chicken. Then, mix in 1 cup of softened cream cheese and half of the shredded cheddar cheese. Pour in 1/4 cup of honey and 2 tablespoons of fresh lime juice. Add 1 teaspoon of chili powder and 1/2 teaspoon of garlic powder. Stir everything until it feels creamy and well combined. - Rolling the tortillas: Take 8 small flour tortillas and lay them flat on a clean surface. Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll them up tightly and place them seam-side down in a greased 9x13 inch baking dish. - Assembling in the baking dish: Pour 1 cup of enchilada sauce evenly over the rolled tortillas. Then, sprinkle the remaining cheddar cheese on top to create a cheesy layer. - Covering and baking: Cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 20 minutes. This step helps keep the enchiladas moist. - Final baking for golden cheese: After 20 minutes, remove the foil. Bake for an additional 10 minutes. This will make the cheese bubbly and slightly golden. Once done, take them out and let them cool for a few minutes before serving. To make a creamy filling, use softened cream cheese. It blends well with chicken. Mix in honey and lime juice for a sweet and tangy flavor. Don't forget the spices! Chili powder and garlic powder add a nice kick. Taste the mixture before filling the tortillas. Adjust the spices if needed. Rolling tortillas can be tricky. Warm them up before use. This makes them soft and easy to roll. Spoon about 1/4 cup of the filling onto each tortilla. Start from one end and roll tightly. Place each rolled tortilla seam-side down in the baking dish. This keeps them together while baking. For accompaniments, serve your enchiladas with a side of rice or beans. They add great texture and flavor. You can also include a simple salad for freshness. For garnishing, sprinkle fresh cilantro on top just before serving. It adds color and flavor. Lime wedges on the side are a must. A squeeze of lime brightens the dish and enhances the flavor. These small touches make a big difference in presentation and taste. Pro Tips Use Rotisserie Chicken: For quicker preparation, consider using store-bought rotisserie chicken. It adds flavor and saves time on cooking. Adjust the Spice Level: Feel free to modify the chili powder to suit your spice preference. Add more for heat or use a milder blend for a family-friendly dish. Experiment with Cheeses: While cheddar is delicious, try mixing in other cheeses like Monterey Jack or pepper jack for a unique flavor profile. Let Them Rest: Allow the enchiladas to sit for a few minutes after baking. This helps them set and makes serving easier. {{image_2}} You can switch out the chicken for other meats. For example, turkey works well. You can also try black beans for a vegetarian option. If you want more flavor, use grilled shrimp or pulled pork. For cheese, I love using Monterey Jack. It melts great and adds a nice taste. You can also mix in pepper jack for some heat. Cream cheese can be replaced with sour cream for a tangy twist. If you want spice, add jalapeños to the filling. You can also use a spicy enchilada sauce. Another option is to sprinkle cayenne pepper in your mixture. Adding fresh herbs can boost the flavor too. Try cilantro or parsley for a fresh taste. Chopped green onions can add a nice crunch. You can also mix in some spinach for extra nutrition. To keep your Honey Lime Chicken Enchiladas fresh, let them cool first. Place them in an airtight container. You can refrigerate them for up to three days. If you want to save them longer, freeze the enchiladas. Wrap each one in plastic wrap and then in foil. This protects them from freezer burn and keeps them tasty. To reheat, take them out of the fridge or freezer. If frozen, let them thaw in the fridge overnight. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil and heat for about 20 minutes. If they are frozen, they may need an extra 10 minutes. Remove the foil for the last five minutes to get the cheese bubbly. In the fridge, your enchiladas will stay fresh for three days. They taste best when eaten fresh, but they can last. If stored in the freezer, they can last up to three months. Just remember to label them with the date. This way, you can enjoy your enchiladas later without worry. Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred it and mix with the other filling ingredients. You can choose mild or spicy enchilada sauce. It depends on your taste. I like to use a mild sauce for a balanced flavor. Yes, you can prepare the enchiladas a day in advance. Just assemble them, cover, and store in the fridge. Bake them when you're ready to serve. To make this dish gluten-free, use corn tortillas instead of flour. Most enchilada sauces are also gluten-free, but check the label. These enchiladas pair well with rice, beans, or a fresh salad. You can also add chips and salsa for extra crunch. In this blog post, we explored making delicious Honey Lime Chicken Enchiladas. We covered the key ingredients, like cooked chicken, cream cheese, and tortillas. You learned simple steps for mixing, rolling, and baking. I shared tips for creamy filling, tasty variations, and how to store leftovers. Enchiladas are easy to prepare and versatile for any meal. These ideas will help you enjoy them often. Have fun making this dish your own!$

Delicious enchiladas filled with a creamy chicken mixture and topped with cheese and enchilada sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 cups cooked shredded chicken
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup honey
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
8 small flour tortillas
1 cup enchilada sauce
to taste fresh cilantro, for garnish
to taste lime wedges, for serving

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked shredded chicken, cream cheese, half of the cheddar cheese, honey, lime juice, chili powder, and garlic powder. Mix until fully combined and creamy.
Lay out the tortillas on a flat surface. Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll them up tightly and place seam-side down into a greased 9x13 inch baking dish.
Pour the enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining cheddar cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
Remove from the oven and let cool for a few minutes before serving.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for squeezing over the enchiladas.

Notes

Serve with lime wedges for extra flavor.

Keyword chicken, enchiladas, honey lime