Honey Lime Chicken Enchiladas

$- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup shredded cheese (cheddar or Monterey Jack) - 1/2 cup honey (raw for richer flavor) - 1/4 cup fresh lime juice (about 2 limes) - 2 teaspoons fresh lime zest - 1 teaspoon ground cumin - 8 flour tortillas (medium-sized) - 1 cup enchilada sauce (store-bought or homemade) - Fresh cilantro, chopped - Sliced jalapeños Choosing the right chicken Use cooked chicken for quick prep. Shred it yourself for better texture. You can also use rotisserie chicken to save time. Best cheese options for flavor Cheddar gives a strong taste. Monterey Jack melts well and adds creaminess. Mixing both can create a delightful balance. Importance of fresh lime juice Fresh lime juice adds bright flavor. Bottled juice lacks the freshness needed for this dish. Always use fresh for the best taste. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). This helps the enchiladas bake evenly. - Gather all your ingredients. You will need cooked chicken, cream cheese, shredded cheese, honey, lime juice, lime zest, cumin, tortillas, and enchilada sauce. To prepare the chicken mixture, take a large bowl. Add the shredded chicken, softened cream cheese, half of the shredded cheese, honey, lime juice, lime zest, and cumin. Mix these ingredients well with a fork or spatula. Aim for a creamy and smooth texture. Warming the tortillas makes them easy to roll. You can use a skillet or microwave. Heat each tortilla for 10-15 seconds on each side in a skillet or 15-20 seconds in the microwave. Now, fill and roll the tortillas. Take a warm tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll it tightly from one end to the other. Place the rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat this step with all the tortillas. Next, pour the enchilada sauce over the rolled tortillas. Make sure each enchilada is well-coated with sauce. Sprinkle the remaining shredded cheese over the top. This will create a gooey and melty topping. Place the dish in your preheated oven. Bake for 25-30 minutes. Look for the cheese to be melted and bubbling at the edges. After baking, carefully remove the dish from the oven. Let the enchiladas cool for a few minutes. This helps them firm up for serving. Garnish with fresh cilantro and add sliced jalapeños if you like some heat. Enjoy your meal! - Ensuring crispy yet tender tortillas: Warm the tortillas briefly. You can use a skillet or microwave. This softens them, making them easy to roll. If you skip this step, the tortillas may crack. - Secrets for gooey cheese topping: Use a blend of cheeses. Cheddar and Monterey Jack work well together. Layer the cheese on top before baking. This helps create a rich, gooey texture. - What to do if enchiladas are too dry: If your enchiladas are dry, add more sauce. Pour extra enchilada sauce over them before baking. This keeps them moist and flavorful. - Fixing broken or torn tortillas during rolling: If a tortilla tears, use it as a bottom layer in the baking dish. Fill another tortilla with the same mixture and roll it up. Don’t let one tear ruin your dish! - Adding spices for extra flavor: Consider adding chili powder or smoked paprika. These spices give your enchiladas a nice kick. Mix them into the chicken mixture for full flavor. - Using homemade vs. store-bought enchilada sauce: Homemade sauce allows for more control over taste. You can adjust spiciness and sweetness. Store-bought is quick and easy, especially on busy nights. Choose what fits your schedule best. Pro Tips Use Fresh Ingredients: Opt for fresh limes and high-quality honey to elevate the flavor of your enchiladas. Customize Your Heat: Adjust the amount of jalapeños or add a sprinkle of chili powder to the filling for a spicier kick. Make It Ahead: Prepare the chicken filling and assemble the enchiladas a day in advance, then bake just before serving. Experiment with Cheeses: Try blending different cheeses like pepper jack or feta for a unique flavor profile. {{image_4}} For a creamy base, you can swap out cream cheese. Use Greek yogurt or cottage cheese instead. Both options add creaminess with less fat. If you need gluten-free tortillas, pick corn tortillas. They work well and add a nice flavor. You can also find gluten-free flour tortillas in stores. To spice things up, add diced jalapeños to the chicken mix. You can also use a spicy enchilada sauce. This will give your dish a bold kick. For a vegetarian option, replace chicken with black beans or lentils. Add diced bell peppers and corn for color and crunch. This makes each bite tasty and satisfying. Pair these enchiladas with a fresh side salad. A simple mix of greens, tomatoes, and avocado works great. You can also serve them with rice and beans for a complete meal. For dips, try guacamole or sour cream. A zesty salsa adds more flavor, too. These dips complement the enchiladas and make your meal even better. To keep your leftover enchiladas fresh, place them in an airtight container. This helps to lock in flavor. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. Use a freezer-safe container or wrap them tightly in plastic wrap. Label the container with the date so you know when to use them. When it’s time to enjoy your enchiladas again, keep them moist while reheating. The oven is best for this. Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover them with foil. This will help steam them, keeping them soft. Bake for about 15-20 minutes. You can also use the microwave, but be careful. Heat them in short bursts to avoid drying them out. You can freeze enchiladas before or after baking. If freezing before baking, prepare them completely and then wrap them well. Label them with the date for easy tracking. When you’re ready to eat, you can bake them straight from the freezer. Just add an extra 10-15 minutes to the cooking time. If you freeze them after baking, let them cool completely first. Thaw them in the fridge overnight before reheating. Enjoy your easy, tasty meals! The best cheese for enchiladas is often a blend of cheddar and Monterey Jack. - Cheddar offers sharp flavor and melts well. - Monterey Jack adds creaminess and smooth texture. - Both cheeses create a gooey finish that enchiladas need. - For a twist, try pepper jack for some spice. Yes, you can use rotisserie chicken in this recipe. - It saves you time and adds rich flavor. - Just shred the chicken and mix it in. - This shortcut makes cooking faster and easier. - The chicken is already seasoned, making it perfect. To make the enchiladas spicy, add some heat. - Use sliced jalapeños inside the enchiladas or on top. - You can also mix in diced green chilies for more flavor. - A dash of cayenne pepper can give it a kick. - Just be careful not to overpower the honey and lime. Honey lime chicken enchiladas are a tasty and fun dish. You learned about key ingredients like shredded chicken and cream cheese. I also shared helpful tips for selecting fresh ingredients. Following the steps will help you create perfect enchiladas. Remember to be creative with flavors and toppings. If you store or reheat leftovers properly, you can enjoy this dish longer. Now you can impress your family and friends with your cooking skills. Enjoy making these enchiladas again and again!$

Delicious enchiladas filled with a creamy chicken mixture and topped with cheese and enchilada sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup cream cheese, softened to room temperature
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup honey (preferably raw)
1/4 cup fresh lime juice
2 teaspoons fresh lime zest
1 teaspoon ground cumin
8 pieces flour tortillas
1 cup enchilada sauce
to taste none fresh cilantro, chopped
to taste none sliced jalapeños (optional)

Instructions

Begin by preheating your oven to 350°F (175°C) to prepare for baking.
In a large mixing bowl, combine the shredded chicken, softened cream cheese, 1/2 cup of shredded cheese, honey, fresh lime juice, lime zest, and ground cumin. Use a fork or spatula to mix these ingredients thoroughly until well incorporated and creamy.
To make it easier to roll, warm the tortillas in a skillet over medium heat for about 10-15 seconds per side or microwave them for about 15-20 seconds until they are flexible.
Take a warmed tortilla and spoon approximately 1/4 cup of the chicken mixture into the center. Roll it up tightly from one end to the other, then place it seam-side down in a greased 9x13 inch baking dish. Repeat this for all tortillas until the dish is filled.
Once all the filled tortillas are in the dish, evenly pour the enchilada sauce over the top, ensuring each enchilada is well-coated.
Sprinkle the remaining 1/2 cup of shredded cheese generously over the enchilada sauce to create a gooey topping.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is beautifully melted and bubbling at the edges.
After baking, remove the enchiladas from the oven and let them cool for a few minutes to firm up. When ready to serve, garnish with freshly chopped cilantro and add sliced jalapeños on top for those who enjoy a little heat.

Notes

Serve with lime wedges for added freshness.

Keyword chicken, enchiladas, honey lime