Honey Lime Chicken Enchiladas I The Recipe Critic

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

Add 1 ½ pounds chicken breast, 1 small sweet onion, ½ cup chicken broth, 1 tablespoon chili powder, 1 teaspoon garlic, and salt & pepper to a crockpot and cook on low for 8 hours or on high for 3-4 hours.

Once the chicken can easily shred, remove it from the crockpot and shred it all. Drain all of the remaining liquid except ¼ cup. Add the shredded chicken, reserved liquid, 6 tablespoons honey, and 5 tablespoons fresh lime juice to a large bag and set aside to marinate for 30-40 minutes.

While the chicken is marinating, preheat the oven to 350 degrees Fahrenheit and spray a 9x13 pan with pan spray. Spread ½ cup of the 16 ounces green enchilada sauce evenly over the bottom of the pan.

In a small bowl, combine the remaining enchilada sauce with ½ cup heavy cream.

Fill the 8-10 large flour tortillas with chicken and both kinds of cheese, saving about 1 ½ cup of cheese to sprinkle on top.

Pour the sauce on top of the enchiladas and sprinkle with the reserved cheese. Bake for 30-35 minutes, until the cheese is browning and bubbling. Serve hot and top with your favorite enchilada toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens