Honey Lime Chicken Enchiladas

These were very good--will definitely be making them again!

Honey Lime Chicken Enchiladas


1/3 C. honey (next time I think I will try a little less)

1/4 C. lime juice (I just used the kind that comes in a bottle)

1 Tbsp. chili powder (I used 1/2 Tbsp.)

1/2 tsp. garlic powder (I used closer to 1 tsp.)

1 lb. chicken, cooked & shredded (I did mine in the crockpot--I put 4 boneless, skinless breasts from the freezer with 1 C. of water in a large crockpot & cooked it on low for about 8 hours. It comes out very tender & shreds nicely & I only used 1/2 of the chicken & put the rest in the freezer for later use)

8-10 flour tortillas (I used 9 & they were whole wheat)

1 lb. Monterrey jack cheese, shredded (I just used a mixture of cheddar & mozzarella & I used way less than a pound)

2 (10 oz.) cans green enchilada sauce

1/2 C. heavy cream (I used 1/3 C. skim milk instead)




Mix the honey, lime juice, chili powder, & garlic powder together. Toss with the shredded chicken. Let it marinate for at least 30 minutes (I did mine overnight in the fridge). Grease a 9x13 pan & pour enough enchilada sauce on the bottom to create a thin layer of sauce. Fill the tortillas by spooning some of the chicken mixture down the middle of the tortilla. Sprinkle on a little bit of cheese & roll up the tortilla & place in the pan. Mix the remaining enchilada sauce with the milk & any leftover marinade (I didn't have any leftover since I let mine soak overnight). Pour the sauce mixture over the top of the enchiladas and sprinkle the top with some cheese. Cover with foil & bake at 350 degrees for 30-45 minutes or until bubbly & heated through (I took the foil off for the last 15 minutes).





recipe from Alli

Chicken Enchiladas

These are yummy & very easy!

Chicken Enchiladas

2 cans mild enchilada sauce (I like Old El Paso)

8 tortillas (I use whole wheat, but I think corn would be really good too)

2 chicken breasts (cooked & cut-up)

shredded cheese




Put chicken in a bowl & mix with 3/4 - 1 cup of the enchilada sauce. Stir together. Spoon the chicken & sauce mixture onto a tortilla & sprinkle with a little shredded cheese. Roll-up tortilla and place in a greased 9x13 baking dish (I also like to spread a little bit of the sauce on the bottom of the pan). Repeat until you have used the rest of the tortillas. Pour the rest of the sauce over the top of the tortillas. Sprinkle with some shredded cheese and bake for about 20 minutes at 375 degrees.





*These would be really good with toppings too--olives, onions, sour cream, lettuce, etc. We are boring & like to just eat them plain with some black beans :)



*You could also use ground beef instead of chicken--that's what the recipe called for, I just like to use chicken.









recipe from Old El Paso

Creamy Chicken Enchiladas

These are so yummy & easy! The garlic cloves give them the best flavor!

Creamy Chicken Enchiladas


2 chicken breasts (cooked & cut-up)

8 tortillas (I use whole wheat)

2 cans Cream of Chicken soup

1 small can green chilies (I just use 1/2 a can because we don't like them too spicy & then I just freeze the rest to use for next time)

1/2 - 1 C. sour cream

1/2 tsp. salt

2-3 garlic cloves (peeled & finely chopped)

shredded cheese

onion (optional--I never do)

olives (optional)





Saute garlic with a little bit of butter for a few minutes. Combine soup, green chilies, sour cream, salt, & garlic and mix until smooth. Fill tortilla with a little cheese, onion, chicken & sauce. Make sure to save enough sauce to pour over the top at the end. Roll up tortilla and place in a greased 9x13 baking dish. Continue until you have used all of the tortillas. Pour remaining sauce over the top. Sprinkle lightly with shredded cheese & bake at 350 degrees for about 30 minutes (until bubbly). Garnish with olives & onions if desired.






recipe from Carrie