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- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1/2 cup honey - 1/4 cup lime juice and zest - 1 teaspoon chili powder - 1 teaspoon garlic powder - 8 corn tortillas - 1 cup shredded cheese - Fresh cilantro for garnish - Salt and pepper to taste The key to great Honey Lime Chicken Enchiladas lies in fresh, quality ingredients. You start with 2 cups of cooked chicken. I prefer using rotisserie chicken for its flavor and ease. Next, you'll need 1 cup of softened cream cheese. This creaminess adds richness to the dish. Honey plays a star role here. Half a cup of honey adds sweetness that balances the tanginess of lime. Speaking of lime, you’ll want 1/4 cup of fresh lime juice and zest. This brightens the flavors and gives a fresh taste. For a little kick, use 1 teaspoon of chili powder and 1 teaspoon of garlic powder. These spices add depth and warmth. You’ll also need 8 corn tortillas for wrapping the filling. Warming them up makes them easier to roll without tearing. Next, don’t forget the cheese! A cup of shredded cheese, like cheddar or a Mexican blend, brings it all together. Finally, fresh cilantro adds a lovely touch when you serve your enchiladas. Salt and pepper to taste will enhance all these flavors. Gathering these ingredients sets you up for a tasty meal that everyone will enjoy. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step gets the oven ready for baking the enchiladas. Next, in a large bowl, combine shredded chicken, softened cream cheese, honey, lime juice, lime zest, chili powder, garlic powder, and a pinch of salt and pepper. Use a fork or spatula to mix until it is creamy and smooth. This mixture will be the heart of your enchiladas. Now, let’s warm the tortillas. Heat a skillet over medium heat. Add each corn tortilla one by one, warming them for about 30 seconds on each side. This makes the tortillas soft and flexible. It is very important to do this. If they are not warm, they may crack when you roll them. Take one warm tortilla and place about 1/4 cup of the chicken mixture in the center. Carefully roll the tortilla tightly around the filling, then place it seam-side down in a greased baking dish. Repeat this for all the tortillas until you use up all the filling. Once rolled, sprinkle shredded cheese generously over the top. This cheesy layer creates a delicious finish. Cover the baking dish with aluminum foil. This helps keep the moisture in while baking. Bake in the preheated oven for about 20 minutes. After this time, remove the foil and continue baking for another 10 minutes. You will know they are done when the cheese is bubbling and golden-brown. After baking, let the dish cool for a few minutes before serving. Garnish with chopped fresh cilantro for a fresh touch. To get the right texture for your filling, mix the chicken and cream cheese well. The cream cheese should be soft and smooth. This makes it easier to spread in the tortillas. Use a fork or spatula to combine everything. Make sure there are no clumps. When choosing cheese, I suggest a good cheddar or a Mexican blend. These cheeses melt well and add a rich flavor. They also give a nice golden color on top after baking. You can add more spice to the filling. Try a pinch of cumin or paprika for extra depth. A little cayenne pepper can bring heat if you like it spicy. For garnishes, fresh cilantro adds a burst of color and taste. A lime wedge on the side gives a nice zesty kick. You can also drizzle some extra honey for a sweet touch. To prevent tortilla tearing, warm them in a skillet first. Heat each tortilla for about 30 seconds on both sides. This makes them flexible and easy to roll. When it comes to cheese melting, spread it evenly on top. This helps it melt all at once. If you pile it too high in one spot, it may not melt well. Make sure you cover every enchilada for that cheesy goodness. Pro Tips Warm Tortillas: Warming the tortillas in a skillet before filling helps prevent them from cracking and makes them easier to roll. Perfectly Creamy Filling: Ensure the cream cheese is softened to room temperature for a smooth and easily spreadable filling. Cheese Variation: Feel free to mix different types of cheese to enhance flavor—try adding Monterey Jack or pepper jack for a spicy kick! Garnish Smart: Adding a squeeze of fresh lime juice over the top just before serving can elevate the flavors and provide a fresh zing. {{image_4}} You can switch up the protein in these enchiladas for a new twist. - Using beef or turkey: Ground beef or shredded turkey works well. Cook the meat first, then mix it with the other ingredients. This gives a hearty flavor to the dish. - Vegetarian options with beans or veggies: For a meat-free meal, use black beans or pinto beans. You can also add sautéed bell peppers, zucchini, or spinach for added texture and flavor. Cheese plays a big role in the taste of enchiladas. - Exploring different cheese blends: Try a mix of cheddar and Monterey Jack for a creamy taste. You can also use pepper jack for a spicy kick. - Vegan cheese substitutes: If you need a dairy-free option, look for vegan cheese made from nuts or soy. These melt well and add flavor to the dish. Adding extra flavors can make your enchiladas pop. - Incorporating green chilies or jalapeños: For some heat, add diced green chilies or jalapeños to the chicken mixture. This gives it a vibrant, spicy kick. - Adjusting sweetness and acidity: You can tweak the honey and lime juice to suit your taste. More honey makes it sweeter, while more lime gives it a zesty touch. Experiment to find your favorite balance! To keep your Honey Lime Chicken Enchiladas fresh, store them in the fridge. Place the enchiladas in an airtight container. If you don’t have one, wrap them tightly in plastic wrap or foil. This method helps avoid drying out. Make sure they cool down first before sealing. You can keep them in the fridge for up to three days. When you reheat your enchiladas, you want them warm and tasty. The best way is to use an oven. Preheat it to 350°F (175°C). Cover the dish with foil to keep moisture in. Bake for about 15-20 minutes. You can also use a microwave for quicker reheating. Just add a splash of water to keep them moist. Heat for one minute at a time until warm. If they taste a bit bland, add a squeeze of lime juice to refresh the flavors. You can freeze enchiladas before or after baking. If you freeze before baking, wrap them in plastic wrap and then foil. This method keeps them safe from freezer burn. You can bake them straight from the freezer; just add 10-15 minutes to the baking time. If you freeze them after baking, allow them to cool first. Store them in an airtight container or wrap them well. To thaw, place them in the fridge overnight. Reheat in the oven as mentioned, or microwave if you’re short on time. You can use Greek yogurt or ricotta cheese. These options keep the dish creamy. Greek yogurt adds a slight tang. Ricotta gives a milder taste. Both will work well in Honey Lime Chicken Enchiladas. You could also try a nut-based cream cheese for a dairy-free choice. It offers a rich texture but may change the flavor slightly. Yes, you can prepare these enchiladas in advance. Assemble them and cover with foil. Store them in the fridge for up to 24 hours. When ready, bake them straight from the fridge, adding a few extra minutes to the cooking time. This helps save time on busy days. You can also freeze them before baking. Just thaw overnight in the fridge and bake as usual. These enchiladas have a mild spice level. The chili powder adds warmth, but it is not too hot. If you like more heat, add jalapeños or extra chili powder. You can also serve with hot sauce on the side for those who enjoy a kick. Adjusting the spice to your taste is easy and fun. Many sides go great with enchiladas. Try a fresh salad with lime dressing. Black beans and rice also make a good match. You could serve some guacamole or salsa for added flavor. Corn on the cob can be a sweet side choice too. These options balance the dish and add variety to your meal. This blog post covered the tasty Honey Lime Chicken Enchiladas. We explored the essential ingredients, step-by-step instructions, and useful tips. You learned how to store leftovers and variations suited to your taste. These enchiladas are versatile and easy to make. Remember, cooking should be fun and creative. Feel free to adjust flavors and ingredients. Enjoy your lively meal with friends or family! Happy cooking!

Honey Lime Chicken Enchiladas

Delicious enchiladas filled with a creamy chicken mixture, drizzled with honey and lime for a sweet and tangy flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened to room temperature
  • 1 2 honey
  • 1 4 cup freshly squeezed lime juice
  • 1 teaspoon lime zest (freshly grated)
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 8 small corn tortillas
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 1 2 cup chopped fresh cilantro (for garnish)
  • Salt and pepper, to taste

Instructions
 

  • Start by preheating your oven to 350°F (175°C) to ensure it's ready for baking.
  • In a large mixing bowl, add the shredded chicken, softened cream cheese, honey, lime juice, lime zest, chili powder, garlic powder, and a pinch of salt and pepper. Using a fork or spatula, mix everything together until the ingredients are fully combined and the mixture is creamy.
  • Heat a skillet over medium heat. Add the corn tortillas one by one, warming for about 30 seconds on each side until they are flexible enough to roll without tearing.
  • Take one tortilla and place about 1/4 cup of the chicken mixture in the center. Carefully roll the tortilla tightly around the filling and position it seam-side down in a greased baking dish. Repeat this process with the remaining tortillas until all the filling is used up.
  • Once all the enchiladas are arranged in the baking dish, sprinkle the shredded cheese generously over the top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes.
  • After the first baking time, remove the foil and continue to bake for another 10 minutes, or until the cheese is bubbling and turns a golden-brown color.
  • Once baked, carefully take the dish out of the oven and allow it to cool for a few minutes. Before serving, garnish the enchiladas with a sprinkling of chopped fresh cilantro.

Notes

Serve hot with extra cilantro and lime wedges for garnish.
Keyword chicken, enchiladas, honey lime, Mexican