Cilantro Lime Enchiladas Food

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HONEY LIME CHICKEN ENCHILADAS RECIPE



Honey Lime Chicken Enchiladas Recipe image

Flavorful marinated honey lime chicken wrapped in tortillas and cheese with a creamy white sauce. These enchiladas can also be made ahead of time and frozen for another day!

Provided by Steph Loaiza

Categories     Main Course

Time 1h15m

Number Of Ingredients 9

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
3 boneless, skinless chicken breasts (cooked and shredded)
16 ounces green enchilada sauce (divided)
10 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup heavy cream

Steps:

  • Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
  • Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
  • Preheat oven to 350 degrees F.
  • Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
  • Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
  • Placed rolled tortillas into prepared pan.
  • Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
  • Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.

Nutrition Facts : Calories 431 kcal, Carbohydrate 35 g, Protein 20 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 98 mg, Sodium 510 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

HONEY-LIME ENCHILADAS



Honey-Lime Enchiladas image

My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas.

Provided by user

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 10

Number Of Ingredients 9

⅓ cup honey
1 tablespoon chili powder
⅓ cup lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 cups green enchilada sauce, divided
6 cups shredded Monterey Jack cheese, divided
10 (8 inch) flour tortillas
1 cup fat free half-and-half

Steps:

  • Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
  • Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
  • In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese.
  • Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

Nutrition Facts : Calories 595.6 calories, Carbohydrate 44.5 g, Cholesterol 97 mg, Fat 31.4 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 15.8 g, Sodium 825.5 mg, Sugar 11.4 g

CHICKEN CILANTRO ENCHILADAS



Chicken Cilantro Enchiladas image

This is a great way to use up your leftover rotisserie chicken!! You can also freeze this recipe. Just cover and bake for about 45 extra minutes.

Provided by berriesncreamangel

Categories     Chicken

Time 45m

Yield 12 Enchiladas, 6 serving(s)

Number Of Ingredients 11

2 cups cooked chicken
1 small onion, diced
1 garlic clove, minced
3 -4 sprigs fresh cilantro
1 1/3 cups chicken broth
1 (4 ounce) can green chili peppers, chopped
1 (15 ounce) can mild enchilada sauce
3 cups Mexican blend cheese
8 green onions, sliced
2 tablespoons chopped cilantro leaves
12 medium tortillas

Steps:

  • Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
  • Combine the chicken broth and enchilada sauce. Set aside.
  • For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
  • To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
  • Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
  • Bake at 350 degrees for 25-35 minutes.

Nutrition Facts : Calories 575.3, Fat 29.3, SaturatedFat 14.8, Cholesterol 104.3, Sodium 1521.1, Carbohydrate 43.5, Fiber 3.6, Sugar 6.7, Protein 33.8

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