Get ready to transform your dinner routine with these mouthwatering Honey Lime Chicken Enchiladas that will make your taste buds dance! Imagine tender, juicy chicken bathed in a tantalizing honey-lime sauce, wrapped in warm corn tortillas, and smothered in melted cheese - this isn't just a meal, it's a culinary adventure that brings the vibrant flavors of Mexican cuisine right to your dinner table. Whether you're looking to impress your family or spice up your weekly menu, these enchiladas are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/4 cup honey
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 6 corn tortillas
- 1 cup shredded cheese
Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure that your enchiladas bake evenly and thoroughly once assembled.
- In a medium-sized pot, bring water to a boil. Add the boneless, skinless chicken breasts to the boiling water and cook for about 15-20 minutes, or until the chicken is fully cooked and no longer pink in the center. Once done, remove the chicken from the pot and let it cool slightly.
- While the chicken is cooling, prepare the honey-lime sauce. In a small bowl, combine the 1/4 cup of honey, 2 tablespoons of lime juice, 1 teaspoon of ground cumin, and 1/2 teaspoon of paprika. Whisk the mixture together until well combined.
- Once the chicken has cooled, shred it using two forks or chop it into small pieces. Place the shredded chicken in a large mixing bowl and pour half of the honey-lime sauce over the chicken. Mix well to ensure the chicken is evenly coated.
- Next, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds on each side, or you can wrap them in a damp paper towel and microwave them for 20-30 seconds until they are pliable. This will make them easier to roll.
- To assemble the enchiladas, take one tortilla and place a generous portion of the honey-lime chicken mixture in the center. Sprinkle a small amount of shredded cheese on top of the chicken. Carefully roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13-inch baking dish. Repeat this process with the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, drizzle the remaining honey-lime sauce over the top. Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once done, remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with additional lime wedges or fresh cilantro if desired.
- Serve the honey lime chicken enchiladas warm, and enjoy your delicious Mexican-inspired meal!
Tips
- For maximum flavor, let the chicken marinate in the honey-lime sauce for 30 minutes before cooking if you have extra time.
- Use fresh lime juice instead of bottled for a brighter, more authentic taste.
- Warm tortillas are key to preventing cracking - use a skillet or microwave with a damp paper towel.
- Don't overfill your tortillas; this can make rolling difficult and cause them to burst during baking.
- For a crispy top, broil the enchiladas for 1-2 minutes after baking to get a golden, slightly charred cheese layer.
- Experiment with toppings like fresh cilantro, diced green onions, or a dollop of sour cream to add extra dimension.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheat beautifully in the oven.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 85mg
