Honey Lime Chicken Enchiladas

$- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened to room temperature - 1 cup shredded mozzarella cheese, divided - 1 cup corn kernels (either fresh or frozen) - 1/4 cup honey To make these enchiladas, you need some key ingredients. First, shredded chicken gives a great base. You can use leftover chicken or cook fresh chicken. Next, cream cheese adds creaminess. It makes the filling rich and smooth. Mozzarella cheese brings gooey goodness. Corn adds a sweet crunch. Finally, honey gives a touch of sweetness that balances the flavors. - 1/4 cup fresh lime juice (approximately 2 limes) - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 cup enchilada sauce (store-bought or homemade) - Salt and black pepper to taste Lime juice brightens up the dish. It adds a zesty kick that pairs well with the chicken. Chili powder and ground cumin bring warmth and depth. You can adjust these spices to fit your taste. The enchilada sauce ties everything together. It soaks into the tortillas, making them flavorful. Don’t forget to season with salt and pepper! - 8-10 corn tortillas Corn tortillas are classic for enchiladas. They add authentic flavor and texture. You can find them in most grocery stores. To warm tortillas, you have two easy options. First, heat them in a dry skillet over low heat. This takes just a minute. Second, you can microwave them for about 20 seconds. Warming makes them soft and easy to roll. It helps prevent tearing. Choose the method you like best! {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This step is key for perfect enchiladas. Next, grab a large bowl. Mix the following ingredients together: - 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1 cup corn kernels - 1/4 cup honey - 1/4 cup fresh lime juice - 1 teaspoon chili powder - 1 teaspoon ground cumin - Salt and black pepper to taste Stir the mixture until it is creamy and well combined. This filling is what makes the enchiladas so tasty! Now, let's warm the corn tortillas. You can do this in a dry skillet over low heat or in the microwave for about 20 seconds. Warming them makes them easier to roll. Take one warmed tortilla and spoon about 1/4 cup of the chicken mixture into the center. Carefully roll the tortilla tightly, keeping the filling inside. Place it seam-side down in a greased 9x13 inch baking dish. Repeat this with the rest of the tortillas until the filling is gone. Once all the enchiladas are in the dish, it’s time to add some sauce. Pour 1 cup of enchilada sauce evenly over the top. Make sure every enchilada is covered. Then, sprinkle the remaining mozzarella cheese on top. Bake the enchiladas for 20-25 minutes in the oven. You want the cheese to be melted and bubbly with a golden brown color. After baking, let them cool for a few minutes. Garnish with fresh cilantro leaves for a pop of flavor. Enjoy these delicious honey lime chicken enchiladas hot! To keep your enchiladas from oozing, use the right amount of filling. Each tortilla needs about 1/4 cup of the chicken mixture. If you overfill, the filling spills out during baking. Warming the tortillas is very important. Cold tortillas break easily. You can warm them in a dry skillet for a few seconds or in the microwave for about 20 seconds. This makes them flexible and easy to roll. Using fresh ingredients boosts the taste of your enchiladas. Fresh lime juice gives a bright flavor. If you can, use fresh corn instead of frozen for a sweeter crunch. If you need substitutes, try agave syrup instead of honey. For lime juice, you can use lemon juice, but it changes the flavor a bit. Both options work well in a pinch. Serve your enchiladas with sliced avocado on the side. The creaminess of avocado pairs nicely with the enchiladas. You can also add fresh cilantro as a garnish for extra flavor. Best sides include a simple salad or some Mexican rice. Both sides add color and texture to your meal. Enjoy your tasty honey lime chicken enchiladas! Pro Tips Warm the Tortillas: This makes them more pliable and easier to roll without tearing. Use Rotisserie Chicken: For a quicker prep time, store-bought rotisserie chicken can be a huge time-saver. Customize the Spice Level: Adjust the chili powder to your preference or add diced jalapeños for extra heat. Let Them Rest: After baking, allow the enchiladas to sit for a few minutes to help them hold their shape when serving. {{image_4}} You can make honey lime chicken enchiladas fit many diets. - Vegetarian options: Swap the chicken for sautéed mushrooms or zucchini. Add more corn for texture. You can also use black beans for a protein boost. - Gluten-free tortillas: Choose gluten-free corn tortillas. They work well with all the fillings and flavors. Want to change it up? Here are some ideas: - Adding black beans or peppers: Mix in black beans for extra protein. Diced bell peppers add crunch and color. Both are tasty options for more flavor. - Different cheeses or salsas: Try using pepper jack cheese for a spicy kick. You can also switch up the salsa. Use a fresh pico de gallo or a roasted tomato salsa for variety. How you serve your enchiladas can make a difference. - Serving platters: Use a colorful platter to show off the enchiladas. This makes the dish more inviting. - Garnishing techniques: Sprinkle fresh cilantro on top. Add a few avocado slices for a creamy touch. You can also drizzle extra enchilada sauce for added flair. To store leftovers, let the enchiladas cool first. Then, place them in an airtight container. I recommend using glass containers, as they help keep the flavors fresh. You can also cover the dish tightly with plastic wrap or foil. Yes, you can freeze enchiladas! To do this, let them cool completely. Wrap each enchilada in foil or place them in a freezer-safe bag. This keeps them safe and tasty. To reheat frozen enchiladas, bake them at 350°F (175°C) for about 30-35 minutes. Cover them with foil to avoid drying out. You can store cooked enchiladas in the fridge for up to three days. If you freeze them, they can last for about three months. Look for signs of spoilage, like a bad smell or mold. If they smell off or look strange, it's best to throw them away. Can I use leftover chicken for this recipe? Yes, you can use leftover chicken. This recipe works great with any cooked chicken. Just shred it and mix it in. It saves time and adds great flavor. What's the best way to make homemade enchilada sauce? To make enchilada sauce, blend tomatoes, chili powder, garlic, and onion. Simmer this mix until it thickens. You can add spices like cumin for extra depth. This sauce is fresh and full of flavor. Can I make enchiladas in advance? Yes, you can prepare enchiladas ahead of time. Assemble them and keep them in the fridge. Just bake them when you are ready. This makes meal prep so easy. How do I know when the enchiladas are done? Check for golden cheese on top and bubble in the sauce. If the cheese is melted and bubbly, they are ready. Let them cool a bit before serving. What can I substitute for cream cheese? You can use Greek yogurt or sour cream instead. Both options will keep the filling creamy. They also add a nice tangy taste. How do I make this recipe spicier? To add spice, mix in diced jalapeños or use a spicier enchilada sauce. You can also add more chili powder. Adjust it to your heat preference. We explored the key ingredients for enchiladas, from shredded chicken to honey. I shared step-by-step instructions for easy preparation and assembly. Tips on enhancing flavor and serving options made this dish shine. Dietary variations and storage tips ensure everyone can enjoy it, even later on. You can create flavorful, satisfying enchiladas with confidence now. Embrace these ideas and make your next meal a hit!$

Honey Lime Chicken Enchiladas

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

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup cream cheese, softened to room temperature
1 cup shredded mozzarella cheese, divided
1 cup corn kernels
1 4 honey
1 4 fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
to taste salt and black pepper
8 to 10 corn tortillas
1 cup enchilada sauce
for garnish fresh cilantro leaves
for serving sliced avocado

Instructions

Begin by preheating your oven to 375°F (190°C). This will ensure it’s ready for the enchiladas once they're prepared.
In a large mixing bowl, combine the shredded chicken, softened cream cheese, half of the shredded mozzarella, corn, honey, lime juice, chili powder, ground cumin, and a pinch of salt and pepper. Stir everything together until well mixed and creamy.
To make the corn tortillas more pliable, warm them up slightly either in a dry skillet over low heat or in the microwave for about 20 seconds. This will facilitate easier rolling.
Take one warmed tortilla and spoon approximately 1/4 cup of the chicken mixture into its center. Carefully roll the tortilla up tightly, ensuring the filling stays inside, and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas until all the filling has been used up.
Once all the enchiladas are in the baking dish, evenly pour the enchilada sauce over the top, ensuring to cover each one. Then, sprinkle the remaining mozzarella cheese generously on top.
Bake the enchiladas in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and has turned a lovely golden brown.
After baking, remove the dish from the oven and let it cool for a few minutes before garnishing with fresh cilantro leaves for an added burst of flavor.
Serve the enchiladas hot, accompanied by sliced avocado on the side to enhance the dish's creaminess.

Notes

Serve with sliced avocado for added creaminess.

Keyword chicken, enchiladas, honey lime