Honey Lime Chicken Enchiladas …

Enchiladas are one of my favorite dinners. Not only are they SO easy to make, but you can make a lot at one time and they are easy to adapt to your families liking! This recipe combines two of my favorite enchilada recipes, adapted to my family’s liking and fuses them into one incredible dish. My picky kids loved this, my husband loved this and I absolutely adored this recipe! If you love the honey-lime flavor and avocados, you are going to thoroughly enjoy this meal!

This Avocado Cream Sauce will be the new family favorite! Trust me- you are going to want to top all your favorite Mexican dishes with it. It is incredible! If you are looking for a new, delicious and tasty dinner option, this is the recipe for you! My mouth is already watering thinking about making these again!

Honey Lime Chicken Enchiladas with Avocado Cream Sauce on chef-in-training.com ...These enchiladas are INSANELY delicious! You need to make this recipe!

5.0 from 8 reviews
Honey Lime Chicken Enchiladas with Avocado Cream Sauce
 
Cook time
Total time
 
This enchilada recipe is a must try! Packed with so many delicious flavors, it is definitely a new family favorite!
Author:
Recipe type: Dinner
Serves: 8
Ingredients
  • ⅓ cup honey
  • Juice from 2 limes
  • 1 tsp. minced garlic
  • 2½ cups cooked and shredded chicken (I use a rotisserie)
  • 1 cup corn, frozen
  • 1 cup black beans, drained and rinsed
  • 2 cups Monterey Jack cheese, divided
  • 10 (8-inch) flour tortillas
  • 1 (28 oz) can Green Chile Enchilada Sauce
  • AVOCADO CREAM SAUCE
  • ¼ cup butter
  • ¼ cup flour
  • 1½ cups half and half
  • 1 cup chicken broth
  • ½ tsp. garlic salt
  • ½ tsp. onion powder
  • ½ tsp. salt
  • 2 avocados, peeled, pitted and diced
  • ¼ cup chopped fresh cilantro
  • juice from one lime
Instructions
  1. In a small bowl, combine honey, lime juice and minced garlic and stir until well combined.
  2. Place cooked and shredded chicken in a large zip lock bag and pour sauce over the top. Seal up the bag and toss/shake gently to coat all the chicken. Place sealed bag in fridge and let marinate for at least 30 minutes.
  3. After chicken has marinated, preheat oven to 350 degrees F.
  4. Dump marinated chicken into a large bowl. Add corn, black beans and 1½ cups shredded Monterey Jack Cheese and stir to evenly combine.
  5. Spray a 9x13 pan with cooking spray and then pour about ¼ cup of green chile enchilada sauce evenly over the bottom of pan. Pour remaining enchilada sauce into a large bowl.
  6. Dip tortilla into the enchilada sauce and gently squeegee off the excess sauce with fingers.
  7. place 1/10th of chicken mixture into the center of tortilla and spread out evenly length wise. Roll up the tortilla enchilada style and scoot to the edge of the pan. Repeat for remaining tortillas and filling.
  8. Make the Avocado cream sauce: In a large skillet over medium heat, melt butter. Once butter has melted, add flour and stir to combine and continue stirring over heat for about 2 minutes. Slowly and gradually add in half and half and chicken broth. Continue stirring over medium heat until sauce has thickened. Remove from heat and add garlic salt, onion powder and salt. Stir to combine. Let sauce cool down completely then pour sauce in blender. Add avocado, cilantro and lime juice. Cover and beat/pulse until smooth consistency.
  9. Pour sauce over the top of the enchiladas. Sprinkle remaining ½ cup of Monterey Jack cheese over the top of sauce.
  10. Bake at 350 degrees for 25 minutes.

Enjoy!
(recipe adapted from All Recipes and Gimme Some Oven)

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Comments

  1. Kandice

    I tried these tonight, and the flavors are amazing! Think flavor fireworks in the mouth!
    I did have issues with my tortilla being a bit soggy. Any insight on what I did wrong? Maybe I had to much sauce?
    Anyway, thanks for the delicious recipe!

  2. Chelsea L

    What brand of Green Chile Enchilada Sauce do you use? I haven’t found a canned kind I like yet – a bad sauce can really ruin a great recipe!

    Thanks :)

  3. Carolyn

    I made this for my husband and mother in law tonight and we all loved it! Though I read the total time as 25 minutes and did not plan on it taking me so long overall.

  4. Tania

    Hi, this looks great and I’m dying to try it, I just don’t know what is half and half? It asks for 1 and a half cups of it? Maybe over here in Oz they call it something different?
    Sorry if a Dumb question xxx

  5. Paige Shannon

    I am making this and there is no way that this takes only 25 minutes. I started it over 30 minutes ago and waiting for the sauce to cool down so I can finish making it. I hope this is as delicious as it looks. I wanted a quick and easy, this might be easy but it is not quick at all. I also read the recipe a few times before making it and must have missed the blender part – it is a lot of work. I will have to be better about picking out the right type of recipes.

  6. Paige Shannon

    Ok – need to add a comment to my previous one – took me much longer than the time stated to get everything together, but they are DELICIOUS! Defitinely worth it. Thanks

  7. Marie

    I LOVED these enchiladas! They did take me about an hour to prepare not including baking time but they were soooo worth it. I only used one 15oz can of green enchilada sauce and it was just enough for all of my tortillas. I might try skipping the green sauce next time so see if it really adds much to the flavor.

  8. Angela

    Absolutely DELICIOUS! It was easy to make (I’m definitely no chef, but I am a foodie) and it came out restaurant-quality gourmet.

  9. Amanda H

    I made these last night and they were SO good. I had a ton of leftover sauce and used it this morning over a veggie omelet. The family loved it, will definitely be making them again. Thanks!

  10. Cassandra

    Usually enchiladas are made with corn tortilla. .never glour cause it gets soggy..I’m trying this today with corn.

  11. Todd

    These are phenominal. I am a single student living alone and doing full time school and work. I don’t have a lot of time to spend in the kitchen so anytime I can make a dish with leftovers to take to school and work with me I’m always game to try them. These are so dang delicious. This sauce is to die for. I will go with a little less salt in the sauce next time though but this is spot on dynamite. Good job.