Honey Lime Chicken Enchiladas

$- 2 cups cooked chicken, shredded - 1 cup creamy queso fresco or Monterey Jack cheese, shredded - 1 cup corn kernels, fresh or frozen - ½ cup black beans, rinsed and drained - ½ cup red onion, finely diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 2 tablespoons honey - 2 tablespoons fresh lime juice - 8 small corn tortillas - 1 cup enchilada sauce, store-bought or homemade - Garnish options: fresh cilantro, salt, and pepper The main ingredients form the base of your enchiladas. Cooked shredded chicken adds protein and flavor. Queso fresco or Monterey Jack cheese gives a creamy texture. Corn kernels bring sweetness, while black beans add heartiness. Red onion gives a nice crunch and sharpness. The spices and flavorings elevate your dish. Ground cumin and chili powder provide warmth. Honey adds sweetness, and fresh lime juice brightens the flavors. Corn tortillas are essential for wrapping your filling. Enchilada sauce ties everything together, adding moisture and depth. Garnish with fresh cilantro, salt, and pepper for a fresh finish. This combination creates a balance of flavors and textures, making each bite delightful. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This step helps cook the enchiladas evenly. In a large bowl, combine the filling ingredients. Mix together 2 cups of shredded chicken, ½ cup of shredded queso fresco, 1 cup of corn kernels, and ½ cup of black beans. Then, add ½ cup of finely diced red onion. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 2 tablespoons of honey, and 2 tablespoons of fresh lime juice. Season with salt and pepper, then mix well. To prepare the tortillas, warm them slightly. You can use a skillet or microwave for this. Heat them for about 15-30 seconds until they become soft and easy to roll. Now it’s time to assemble the enchiladas. Spread about ½ cup of enchilada sauce evenly on the bottom of a 9x13 inch baking dish. This step keeps the enchiladas from sticking. Take one tortilla and fill it with about ¼ cup of the chicken mixture. Roll it up tightly and place it seam-side down in the dish. Repeat this process until all tortillas are filled and in the dish. Pour the remaining enchilada sauce over the top, making sure each enchilada is covered. Sprinkle the rest of the queso fresco on top. Cover the baking dish with aluminum foil. This keeps moisture in while baking. Bake in the preheated oven for 20 minutes. After that, remove the foil and bake uncovered for another 10 minutes. This helps the cheese become bubbly and golden. Once done, take the enchiladas out and let them cool for a few minutes. Before serving, garnish with chopped fresh cilantro. To make a tasty chicken filling, start with good seasoning. Use ground cumin and chili powder for flavor. You can also add garlic powder or onion powder for extra taste. If you want to change it up, try using shredded beef or roasted vegetables. You can mix in diced bell peppers or even spinach for a fresh twist. Softening the tortillas is key for easy rolling. Heat them in a skillet for about 15 seconds on each side or microwave them for 15-30 seconds. This makes them soft and easy to work with. For even baking, cover the dish with foil at first. This keeps moisture in and helps the cheese melt well. Remove the foil later to make the top golden and crispy. For a beautiful presentation, serve the enchiladas on a colorful plate. Add a sprinkle of fresh cilantro on top for color. You can also place lime wedges on the side for a burst of flavor. A dollop of sour cream adds creaminess and pairs well with the dish. Enjoy your meal! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh lime juice and high-quality honey. Fresh ingredients elevate the taste of your enchiladas. Customize Your Fillings: Feel free to add other ingredients like bell peppers, spinach, or even jalapeños for an extra kick. Make it your own! Perfect Tortilla Texture: Soften your tortillas before filling by lightly frying them in oil or microwaving them wrapped in a damp paper towel for a few seconds. Let Them Rest: Allow the enchiladas to sit for a few minutes after baking. This helps the flavors meld and makes them easier to serve. {{image_4}} You can easily make these enchiladas vegetarian. Just swap the chicken for beans or vegetables. Black beans work well for protein and texture. You can also add bell peppers, zucchini, or spinach for extra flavor and nutrients. This option keeps the dish colorful and satisfying. Want more heat? Add some jalapeños or a pinch of cayenne pepper to the filling. For less spice, skip the chili powder or use mild spices. You can also serve with sour cream to cool it down. Adjusting the heat lets you customize the dish for your taste. Experiment with different cheeses to change the flavor. Cheddar adds a sharp taste, while pepper jack brings a spicy kick. You could also use a mix of cheeses for a creamier filling. Each cheese variation gives a unique twist to your enchiladas. To keep your Honey Lime Chicken Enchiladas fresh, store them in an airtight container. Place them in the fridge within two hours after cooking. This helps prevent bacteria growth. They should stay good for about three to four days. If you want to keep them longer, freezing is the best option. When it's time to eat leftovers, you can reheat them easily. The best method is using an oven. Preheat the oven to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Heat for about 15-20 minutes or until warmed through. You can also use a microwave. Heat them for about 1-2 minutes, checking to avoid drying them out. Yes, you can freeze these enchiladas! They freeze well and maintain their tasty flavor. To freeze, let them cool completely first. Then, wrap each enchilada in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. Enjoy your delicious meal anytime! To make quick enchilada sauce, you need a few simple ingredients. Here’s a fast recipe: - 1 can of tomato sauce (15 oz) - 1 cup of chicken broth - 1 teaspoon of chili powder - 1 teaspoon of ground cumin - 1 teaspoon of garlic powder - Salt and pepper to taste 1. In a pot, combine all the ingredients. 2. Stir well and bring to a simmer. 3. Let it cook for about 10 minutes. 4. Adjust seasoning as needed. This sauce is rich and tasty. Use it to pour over your enchiladas for extra flavor. Yes, you can prep these enchiladas ahead of time. Here are some tips: - Make the filling: You can prepare the chicken filling a day before. Store it in an airtight container in the fridge. - Assemble before baking: You can fill the tortillas and place them in the baking dish. Just cover the dish with foil and refrigerate. - Bake later: When you are ready to eat, pour the sauce over and bake. This saves time on busy nights. Many sides pair nicely with these enchiladas. Here are some popular options: - Mexican rice: A classic choice that complements the flavors. - Refried beans: Creamy and hearty, they work well. - Guacamole: Fresh and creamy, it adds a nice touch. - Corn salad: Light and refreshing, it balances the meal. These sides enhance the meal and make it more filling. Enjoy your delicious dinner! You've learned how to make tasty Honey Lime Chicken Enchiladas. We covered the key ingredients, from chicken to cheese, spices, and tortillas. I shared step-by-step instructions, tips for the perfect filling, and ways to store leftovers. You also discovered fun variations and answers to common questions. Now, you can create this dish at home with confidence. Enjoy making and sharing these enchiladas with friends and family!$

Honey Lime Chicken Enchiladas

Delicious enchiladas filled with shredded chicken, cheese, and a sweet and tangy honey lime sauce.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup creamy queso fresco (or Monterey Jack cheese), shredded
1 cup corn kernels (fresh or frozen)
½ cup black beans, rinsed and drained
½ cup red onion, finely diced
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons honey
2 tablespoons fresh lime juice
8 small corn tortillas
1 cup enchilada sauce (store-bought or homemade)
to taste salt and pepper
for garnish fresh cilantro, chopped

Instructions

Begin by preheating your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken with ½ cup of shredded queso fresco, corn kernels, black beans, and the diced red onion. Sprinkle in the ground cumin, chili powder, honey, fresh lime juice, and season with salt and pepper. Mix all ingredients together until evenly combined.
To soften the corn tortillas for easy rolling, warm them slightly in a skillet or microwave until they become pliable, approximately 15-30 seconds.
Spread about ½ cup of enchilada sauce evenly over the bottom of a 9x13 inch baking dish to prevent sticking.
For assembly, take one tortilla and fill it with approximately ¼ cup of the chicken mixture. Carefully roll it up tightly and place it seam-side down in the prepared baking dish. Repeat this process until all tortillas are filled and placed in the dish.
Once all enchiladas are arranged in the baking dish, pour the remaining enchilada sauce over the top, ensuring each enchilada is generously covered. Finish by sprinkling the remaining queso fresco over the sauce.
Cover the baking dish with aluminum foil to keep moisture in, and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and return the dish to the oven. Bake uncovered for an additional 10 minutes, until the cheese is bubbly and golden.
Carefully take the enchiladas out of the oven and let them cool for a few minutes. Garnish generously with chopped fresh cilantro before serving.

Notes

Serve the enchiladas warm on a colorful plate. You can garnish with extra lime wedges, fresh cilantro, and a dollop of sour cream for added flair and flavor. Enjoy!

Keyword chicken, enchiladas, honey lime