Honey Lime Chicken Enchiladas with Avocado Cream Sauce
This enchilada recipe is a must try! Packed with so many delicious flavors, it is definitely a new family favorite!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
marinate 30 minutesminutes
Servings 10
Calories 622kcal
Ingredients
1/3cuphoney
4Tablespoonslime juiceuse juice from 2 limes
1teaspoonminced garlic
2 1/2cupscooked and shredded chickenI use a rotisserie chicken
1cupcornfrozen
1cupblack beansrinsed and drained
2cupsMonterey Jack cheesedivided
108 inchflour tortillas
28ouncesgreen chile enchilada sauce
Avocado Cream Sauce
1/4cupbutter
1/4cupflour
1 1/2cupshalf and half
1cupchicken broth
1/2teaspoongarlic salt
1/2teaspoononion powder
1/2teaspoonsalt
2avocadospitted and diced
1/4cupfresh chopped cilantro
2Tablespoonslime juiceuse juice from 1 lime
Instructions
In a small bowl, combine honey, lime juice and minced garlic and stir until well combined.
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.
After chicken has marinated, preheat oven to 350 degrees F.
Dump marinated chicken into a large bowl. Add corn, black beans and 1 1/2 cups shredded Monterey Jack Cheese and stir to evenly combine.
Spray a 9x13 pan with cooking spray and then pour about 1/4 cup of green chile enchilada sauce evenly over the bottom of pan. Pour remaining enchilada sauce into a large bowl.
Dip tortilla into the enchilada sauce and gently squeegee off the excess sauce with fingers.
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.
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.
Pour sauce over the top of the enchiladas. Sprinkle remaining 1/2 cup of Monterey Jack cheese over the top of sauce.