Paula Todora Recipe

Shortcut Honey Lime Chicken Enchiladas

By Paula Todora ptodora


I use a store-bought chicken when making this to make it a fast but yummy meal. I also use canned green sauce.


Recipe Rating:
 1 Rating
Serves:
6
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1 medium
store-bought rotisserie chicken, taken off the bone and shredded with a fork
1/4 c
honey
2 medium
limes
1/2 tsp
cumin
2 can(s)
10 ounces each mild green enchilada sauce
1 c
half & half
10 medium
flour tortillas
2 c
shredded cheddar cheese
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Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray; set aside.
2
Place shredded chicken in a medium bowl; add honey. Squeeze the juice from the limes and the cumin; stir. Set aside.
3
In a medium saucepan on low heat, cook enchilada sauce and half & half until heated but not boiling, stirring occasionally. Add 1/2 cup to chicken mixture and mix.
4
Fill each flour tortilla with 3 Tablespoons of the chicken mixture and roll. Place seam side down in prepared dish. Pour warm sauce over top and sprinkle with cheese.
5
Bake, uncovered, for 30 minutes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtags: #easy, #enchiladas, #chicken