These chicken enchiladas are definitely a family favorite! Last fall we ate them every thursday for a couple months. This recipe comes from a family friend, but sometimes we change it up. We also love to use our pressure cooker (Instant Pot) to cook the chicken because it cuts the prep time significantly!
I have been wanting to post this recipe for months but for some reason it has taken me forever to get it up! I honestly believe that yellow-green enchiladas are the hardest thing to take pictures of EVER haha! But hey they turned out (finally after the 4th try). So if you are wondering if they are good because of the pictures... trust me! They are my favorite! I promise you won't be disappointed! Enjoy!
Honey Lime Chicken Enchiladas
Makes 1, 9x13 pan
INGREDIENTS
1 small, onion, peeled and diced (use a sweet onion if you can find it)
1 pound boneless chicken breast (about 2 large breasts)
½ cup chicken broth
1-2 teaspoons chili powder
1-1½ teaspoon garlic, minced (2-3 cloves) or ½ teaspoon garlic powder
Salt and pepper (to taste)
1/3 cup of honey
3 Tablespoons of lime juice (about 2 medium limes)
12 corn tortillas
2 cups Mexican blend or Monterey jack cheese, shredded
1, 16 oz green enchilada sauce (we use Hatch’s brand)
1/2 cup heavy cream
DIRECTIONS
Sauté onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt and 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 minutes. Drain out some of the juices (but not all of it…keep about ¼ cup) 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 prefer about an hour).
12 corn tortillas
2 cups Mexican blend or Monterey jack cheese, shredded
1, 16 oz green enchilada sauce (we use Hatch’s brand)
1/2 cup heavy cream
DIRECTIONS
Sauté onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt and 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 minutes. Drain out some of the juices (but not all of it…keep about ¼ cup) 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 prefer about an hour).
While chicken is marinating spray a 9×13 pan with cooking spray, then pour about ½ cup of enchilada sauce over the bottom. Warm tortillas so they are easy to roll. Fill tortillas with marinated chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350° F for 30 minutes or until brown and crispy on top. Serve hot with your favorite enchilada toppings (tomatoes, avocados, sliced olives, sour cream, parsley, salsa etc.).
P.S. PRO TIP: You can double or triple this recipe and store the extra portions in the freezer or refrigerator for another dinner.
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