Honey Lime Chicken Enchiladas Food
HONEY-LIME ENCHILADAS
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
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
HONEY-LIME CHICKEN ENCHILADAS
This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is.
Provided by Jen
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Place shredded chicken in a bowl.
- Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
- Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
- Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.
Nutrition Facts : Calories 440 calories, Carbohydrate 46.3 g, Cholesterol 75.8 mg, Fat 20.6 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 11.1 g, Sodium 507.1 mg, Sugar 16.6 g
HONEY-LEMON CHICKEN ENCHILADAS
Honey, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the chicken filling for soft tacos with toppings. -Kristi Moak, Gilbert, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first five ingredients. Add chicken and toss to coat., Pour 1 can enchilada sauce into a greased microwave-safe 11x7-in. dish. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce., Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes.
Nutrition Facts : Calories 349 calories, Fat 11g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
HONEY LIME CHICKEN ENCHILADAS RECIPE
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
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
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- Sauté onion in a little butter until it becomes transparent and soft. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely).
- Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime.
- Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour).
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- Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours if you have time). *Tip: Spray your measuring spoon with cooking spray before measuring out the honey and then the honey will come right out without all of the sticky mess.
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- Mix the honey, lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag or up to 8 hours.
- Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom, about a 1/2 cup. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
- Mix the remaining enchilada sauce with the cream and any leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas.
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- Combine the chicken, honey, lime juice, chili powder, garlic powder, cumin, and salt in a bowl. Allow chicken to absorb most of the liquid.
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- In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.
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- 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.
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- Mix the honey, lime juice, chili powder and garlic powder together and toss with the shredded chicken.
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- In a bowl or gallon sized ziploc bag, combine the honey, lime juice, chili powder, and garlic powder. Add the shredded chicken and toss to coat well. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
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- In a medium bowl, combine the honey, lime juice, chili powder, and garlic; toss with the shredded chicken. Marinate for at least 30 minutes.
- In another medium bowl, combine the enchilada sauce and the cream. Pour 1/2 cup of the sauce on the bottom of a greased 9 x 13 baking pan.
- Fill the flour tortillas with chicken and shredded cheese and roll, reserving 1 cup of cheese for topping. Place the enchiladas seam side down into the prepared pan. Pour the remaining sauce over top. Sprinkle with remaining cheese.
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- Whisk together marinade ingredients. Using a large zip-top bag or airtight container, combine shredded chicken and marinade. Allow the chicken mixture to marinate in the refrigerator for at least 30 minutes, or a few hours if you can.
- Preheat oven to 350° and lightly spray a 9×13 dish with no-stick spray. Pour enough enchilada sauce (about 1/2 cup) to cover the bottom of the dish.
- Fill tortillas with chicken (saving marinade if any left) and shredded cheese and just a little enchilada sauce (*be sure to save about 1 cup of cheese to sprinkle on top of enchiladas).
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Reviews 143Total Time 1 hrEstimated Reading Time 9 mins
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- To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
- In a large bowl, whisk together the 10 Minute Marinade ingredients then add the shredded chicken. Let marinate 10 minutes.
- Meanwhile, lightly spray a 9x13 baking dish with nonstick cooking spray and pour 1/4 cup salsa verde evenly over the bottom (it will barely cover), reserving the remaining salsa verde.
- Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. (Optional but recommended)
HONEY LIME CHICKEN ENCHILADAS - WISHES AND DISHES
Whisk the first 4 ingredients and toss with shredded chicken in zip-loc bag. Let it marinate for at least a ½ hour, preferably a half day or so. Pour about ½ cup enchilada sauce on the bottom of 9 x 13 pan. Fill tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
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Directions. In a medium bowl combine the lime juice, chili powder, garlic powder, chicken bouillon, salt, honey, and brown sugar. Stir well with a fork or whisk. Place chicken in a pressure cooker (or slow cooker for 6-8 hours) and pour the honey-lime mixture over the top. Secure the lid firmly on the pressure cooker and cook the chicken.
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HONEY LIME CHICKEN ENCHILADAS - SOMEWHAT SIMPLE
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HONEY LIME CHICKEN ENCHILADAS - TARA'S MULTICULTURAL TABLE
Cooked chicken (I used grilled chicken breasts) is shredded and marinated in honey, lime, chili powder, and garlic powder. It is wrapped in flour tortillas and covered in green enchilada sauce and cheese. I used a homemade green enchilada sauce, but red can be used based on preference. I also used my flour tortillas to wrap the chicken. The ...
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HONEY LIME CHICKEN ENCHILADAS - LAYERS OF HAPPINESS
Preheat oven to 350 degrees and spary a 9×13 baking dish with nonstick cooking spray. Heat a large skillet over medium heat. Coat with olive oil and add onion. Cook until onion is golden brown and translucent. To the skillet, add chicken, honey, lime juice, 1/2 can enchilada sauce, green chilis, and chili powder.
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Servings 8Total Time 50 minsEstimated Reading Time 4 mins
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Servings 8Total Time 50 minsEstimated Reading Time 4 mins
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EASY HONEY LIME CHICKEN ENCHILADAS - FEEDING YOUR FAM
Place 1/4 to 1/3 cup of the shredded chicken in the center of a 10 inch tortilla shell. Top with shredded Monterey Jack cheese and roll tightly together. Pour some of the enchilada sauce in the bottom of a 9 x 13 inch baking dish. Place 8-9 rolled enchiladas along the bottom of the pan. In a bowl combine the sour cream and remaining enchilada ...
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HONEY LIME CHICKEN ENCHILADAS - CUPCAKE DIARIES
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From cupcakediariesblog.com
Reviews 1Estimated Reading Time 2 mins
HONEY LIME CHICKEN ENCHILADAS - AWESOME FAMILY RECIPES
These Honey Lime Chicken Enchiladas are sure to be your family’s new favorite comfort food. They are easy to make ahead and a big crowd pleaser! Honey Lime Chicken Enchiladas. I first tasted these honey lime chicken enchiladas, surprisingly, at a wedding reception and knew I had to have the recipe! I’m sold on anything my kids will actually ...
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From awesomefamilyrecipes.com
Cuisine MexicanCategory Main CourseServings 8Total Time 50 mins
HONEY LIME CHICKEN ENCHILADAS - ALEX DAYNES
2. Add the plain Greek yogurt, honey, lime juice, chili powder and garlic powder to a mixing bowl. Mix together until well combined. Add cooked, shredded chicken to the bowl and fold in into the sauce until all the chicken is coated. 3. Fill the tortillas with the chicken mixture. Roll up tight and place in a greased 9x13 baking dish. 4. Pour ...
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From alexdaynes.com
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HONEY LIME CHICKEN ENCHILADAS - GARNISH & GLAZE
Pour enough enchiladas sauce into the pan to cover the bottom (about 1/2 to 3/4 cup). In a large mixing bowl, combine the chicken, cilantro, honey, lime juice, chili powder, and garlic. Add 1 cup cheese and mix again. Corn Tortillas: Heat remaining enchilada sauce in a 2 quart sauce pan or small skillet over medium heat until it begins to boil.
From garnishandglaze.com
5/5 (2)Category Main CourseCuisine MexicanCalories 422 per serving
From garnishandglaze.com
5/5 (2)Category Main CourseCuisine MexicanCalories 422 per serving
HONEY LIME ENCHILADAS - MADE IT. ATE IT. LOVED IT.
Bake at 350 degrees for 30-35 minutes. Combine honey, lime juice, chili powder and garlic in a large sealed container. Add cooked and shredded chicken and coat thoroughly. Place in refrigerator for at least a few hours. Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of baking dish.
From madeitateitlovedit.com
5/5 (2)Total Time 50 minsServings 6
From madeitateitlovedit.com
5/5 (2)Total Time 50 minsServings 6
EASY GREEN ENCHILADAS WITH HONEY LIME CHICKEN - BORROWED BITES
These Easy Green Enchiladas with Honey Lime Chicken are immensely flavorful and so simple to make. Shredded chicken gets tossed in a slightly sweet and spicy sauce then rolled up in a tortilla with gooey cheese and topped with green tomatillo enchilada sauce. Perfect eaten on their own or paired with your favorite sides for an amazing fiesta meal! 5 from 1 vote. …
From borrowedbites.com
5/5 (1)Total Time 40 minsCategory DinnerCalories 165 per serving
From borrowedbites.com
5/5 (1)Total Time 40 minsCategory DinnerCalories 165 per serving
HONEY LIME CHICKEN ENCHILADAS - ONEGOODTHINGBYJILLEE.COM
Honey Lime Chicken Enchiladas. adapted from Real Mom Kitchen. 6 tablespoons honey; 5 tablespoons lime juice (2 large or 3 small limes) 1 tablespoon chili powder; 1/2 teaspoon garlic powder; 1 pound chicken, cooked and shredded; 8-10 flour tortillas (You can also use CORN tortillas if you want to make them gluten-free. You’ll need about 15.) 1 pound …
From onegoodthingbyjillee.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory AppetizerCalories 648 per serving
From onegoodthingbyjillee.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory AppetizerCalories 648 per serving
HONEY LIME CHICKEN ENCHILADAS - TODAY'S CREATIVE LIFE
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 ...
From todayscreativelife.com
Reviews 2Estimated Reading Time 6 mins
From todayscreativelife.com
Reviews 2Estimated Reading Time 6 mins
HONEY LIME CHICKEN ENCHILADAS || STAR WARS FOOD - YOUTUBE
Happy Cinco de Mayo! We actually ate these delicious enchiladas on May the 4th and I was determined to find a connection to Star Wars. I just needed to use t...
From youtube.com
From youtube.com
{LICK-THE-PAN} HONEY-LIME CHICKEN ENCHILADAS | LAS VEGAS ...
1/3 cup chopped cilantro. PREHEAT oven to *350. 1. In a medium sized bowl, combine chicken, chili powder, honey, minced garlic, and lime juice. Stir together and set aside. 2. In a medium bowl combine the enchilada sauce with the cream. Spread 1/2 cup of the sauce on the bottom of a 9" x 13" baking dish and set aside. 3.
From lasvegasphotographercindylarkin.blogspot.com
From lasvegasphotographercindylarkin.blogspot.com
QUICK AND EASY HONEY LIME CHICKEN ENCHILADAS – THE FOOD …
QUICK AND EASY HONEY LIME CHICKEN ENCHILADAS. In a medium size bowl, mix the marinade sauce: honey, lime juice, chili powder and garlic powder. Save half this marinade sauce for later. Set it aside. Toss half the marinade with the cooked chicken. Cover with plastic wrap and place in the refrigerator for at least 30 minutes and up to 2 hours.
From thefoodnanny.com
From thefoodnanny.com
HONEY LIME CHICKEN ENCHILADAS RECIPE - FOOD NEWS
How to make Honey Lime Chicken Enchiladas. To make this simple chicken enchilada recipe, start with some shredded chicken. I like to use a rotisserie chicken or just quickly put some chicken in a pot of water and boil covered for 15-20 minutes. To the shredded chicken add the honey, garlic powder, chili powder and lime juice.
From foodnewsnews.com
From foodnewsnews.com
HONEY KEY LIME CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
Honey Key Lime Chicken - Will Cook For Smiles top www.willcookforsmiles.com. Juicy from 2 key limes 1 1/2 Tbsp honey 2 Tbsp olive oil 5-6 basil leaves Salt Pinch of cayenne pepper 1 large zucchini optional Instructions In a medium mixing bowl, whisk together olive oil, honey and lime juice. Whisk in lime zest, minced basil leaves, salt and cayenne pepper. . Add chicken breast …
From therecipes.info
From therecipes.info
HONEY LIME CHICKEN ENCHILADAS RECIPES
Honey Lime Chicken Enchiladas Recipes. HONEY-LIME ENCHILADAS. My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas. Recipe From allrecipes.com. Provided by user. Categories World Cuisine Recipes Latin American Mexican. Time 1h15m. Yield 10. Number Of Ingredients 9. Ingredients ; Nutrition; ⅓ cup honey: 1 …
From tfrecipes.com
From tfrecipes.com
HONEY LIME CHICKEN ENCHILADAS | GOOD THYMES AND GOOD FOOD
Directions. Preheat the oven to 350 degrees F and mix the first five ingredients together. Toss with shredded chicken and refrigerate; allow to marinate for at least 30 min. Using 1/2 cup enchilada sauce, coat the bottom of a 9×13-inch baking pan. Fill flour tortillas with chicken and shredded cheese, then roll up the filled tortillas and ...
From goodthymesandgoodfood.com
From goodthymesandgoodfood.com
LIME CHICKEN ENCHILADAS RECIPES
More about "lime chicken enchiladas recipes" 2013-12-13 · Honey Lime Chicken Enchiladas Recipe. 4.67 from 9 votes. 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! Prep Time 45 mins. Cook Time 30 mins. Total Time 1 hr 15 mins. Print …
From tfrecipes.com
From tfrecipes.com
FOOD FOR THOUGHT AND MODERATION!: HONEY LIME CHICKEN ...
Honey Lime Chicken Enchiladas from Phe/MOM/menon (who got it from Brittany at The Sisters' Cafe via Melanie at My Kitchen Cafe, and then I got it from Good Eats'n Sweet Treats) 6 tablespoons honey (I used sugar free honey from wal Mart) 5 tablespoons lime juice (approx. 1 large lime) 1 tablespoon chili powder (use a little less for a milder version)
From rjsdadrecipes.blogspot.com
From rjsdadrecipes.blogspot.com
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