Shortcut Honey Lime Chicken Enchiladas

Paula Todora Recipe

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.

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1 medium
store-bought rotisserie chicken, taken off the bone and shredded with a fork
1/4 c
2 medium
1/2 tsp
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

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray; set aside.
Place shredded chicken in a medium bowl; add honey. Squeeze the juice from the limes and the cumin; stir. Set aside.
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.
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.
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