Freezer Meal Recipe: Honey Lime Chicken Enchiladas

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These Honey Lime Chicken Enchiladas are a big hit at my house, and easy to put in the freezer and pull out and bake on a busy day!

Honey Lime Enchiladas

 

Brownie biscuit pan

 Wilton Recipe Right 11 Inch x 7 Inch Biscuit Brownie Pan

 

Freezer Meal Recipe: Honey Lime Chicken Enchiladas

These Honey Lime Chicken Enchiladas are a big hit at my house, and easy to put in the freezer and pull out and bake on a busy day!
5 / 5 ( 1 Review )
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 3
Adjust Servings: 3

Ingredients

  • cup honey
  • ¼ cup lime juice about 2 large limes
  • 2 teaspoons to 1 Tablespoon chili powder
  • 2 large cloves of garlic finely minced or 1/2 teaspoon garlic powder
  • 1 pound boneless skinless chicken breasts about 2 large breasts, cooked and shredded
  • 12 corn tortillas
  • 2 cups Mexican cheese blend shredded (1 small bag usually is 2 cups)
  • 14- ounce can green enchilada sauce mild or medium, to your taste
  • ½ to ¾ cup heavy cream
  • nonstick cooking spray
  • 1 tablespoon cilantro chopped, to garnish

Instructions

To Prepare for Freezer

  • Place the cooked and shredded chicken in a medium sized bowl.
  • Set aside.
  • In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder.
  • Whisk together thoroughly to combine.
  • Pour this mixture over the chicken and cover with plastic wrap.
  • Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
  • Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.
  • In a medium bowl combine the enchilada sauce and the heavy cream.
  • Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
  • Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line.
  • Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly.
  • Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
  • Repeat with the remaining chicken, cheese and tortillas.
  • You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan.
  • Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired.
  • Pour this mixture over the top of all the enchiladas.
  • Sprinkle with the remaining cheese.
  • To Cook!
  • Thaw the enchiladas in fridge overnight.
  • Preheat oven to 350 degrees.
  • Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Nutrition

Calories: 982kcal | Carbohydrates: 94g | Protein: 59g | Fat: 43g | Sodium: 1928mg | Fiber: 9g | Sugar: 42g

Meal Type: Main Dish
Categories: Casserole

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