The END ALL of enchiladas… I assure you of that. A crowd favorite that’s easy to execute, delicious for the entire family, and my go-to dish for when I’m dropping off food to friends and family. If there is one recipe from my lineup you add into your meal plans, let this be it!
For a side dish, I’ll pair it with this Trader Joe’s Mexican Style Roasted Corn and/or this Sesame Crunch Salad Kit.
Gold Hammered Serving Utensils/Sold Out [similar here] | Patterned Dish Towel | Vietri Lasta Square Baker
HONEY LIME CHICKEN ENCHILADAS
INGREDIENTS
6 TBSP honey
5 TBSP lime juice
2 TBSP chili powder
1 TSP garlic powder
16 oz. can of reen verde enchilada sauce
3-4 chicken breasts, cooked and shredded
8-10 flour tortillas [we use low carb variety!]
1 bag monterey jack cheese, shredded
1 cup sour cream [we use fat free]
DIRECTIONS
1. Boil chicken until cooked throug and then shred with a fork
2. Combine honey, lime juice, chili powder, and garlic powder together and add to shredded chicken
3. Pour 1/4 cup of green verde sauce in the bottom of a 9×13 baking dish
4. Fill tortillas with chicken and shredded cheese and place in baking dish
5. Mix remaining enchilada sauce with the sour cream + pour over enchiladas, + then sprinkle monterey jack cheese on top
6. Bake at 350 degrees for 30-35 minutes and enjoy!
Looking for some of my other favorite meals and recipes??? Check out these staples we also eat on the regular:
+ Ham and Poppyseed Sandwiches
I just made this for my husband! It’s so freaking tasty! Thanks!!