Shortcut Honey-Lime Chicken Enchiladas
I love this easy recipe because it begins with a store-bought rotisserie chicken, but when you get through with it, the taste is remarkable, and it looks very pretty if you garnish it with just a few cherry or grape tomatoes and fresh cilantro or parsley, if you’d like. Sometimes, as in my photo, I add red bell peppers or green to the chicken mixture too.
The honey and lime add that sweet/acidic balance that makes a dish extra good. I think you’ll love it like we do.
Shortcut Honey Lime Chicken Enchiladas
Ingredients
- 1 store-bought rotisserie chicken, taken off the bone and shredded with a fork
- 2 T honey
- 1 medium lime
- 1/2 t dried cumin
- 2 10 oz cans green enchilada sauce
- 1/4 cup heavy cream
- 10 medium flour tortillas
- 2 cups shredded cheddar cheese
Instructions
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Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray; set aside.
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Place shredded chicken in a medium bowl; add honey. Squeeze the juice from the limes and the cumin; stir. Set aside.
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In a medium saucepan on low heat, cook enchilada sauce and half & half until heated but not boiling, stirring occasionally. Add 1/2 cup to chicken mixture and mix.
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Fill each flour tortilla with 3 Tablespoons of the chicken mixture and roll. Place seam side down in prepared dish. Pour warm sauce over top and sprinkle with cheese.
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Bake, uncovered, for 30 minutes.
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