Easy Green Enchiladas with Honey Lime Chicken
These Easy Green Enchiladas with Honey Lime Chicken are immensely flavorful and so simple to make. Shredded chicken gets tossed in a slightly sweet and spicy sauce then rolled up in a tortilla with gooey cheese and topped with green tomatillo enchilada sauce. Perfect eaten on their own or paired with your favorite sides for an amazing fiesta meal!
Servings: 12 enchiladas
Preheat oven to 450°. Spread one cup of green enchilada sauce on the bottom of a 9x13 pan.
For each of the 12 corn tortillas spread ¼ cup of shredded honey lime chicken down the center. Then top with 2 tbsp of cheese and 1 tbsp of enchilada sauce. Roll each one tightly and place in the pan.
Take remaining enchilada sauce and spread it evenly over the top, then follow with the rest of the remaining cheese. Spray a piece of foil lightly with non-stick spray and cover lightly. Bake at 450° for 15-20 minutes until thoroughly hot.
Tips & Tricks
Prep each component up to a couple days ahead, but assemble just before baking.
- Shred your own cheese to ensure the cheese melts perfectly.
- To mix things up use jarred salsa verde instead of traditional canned enchilada sauce.
- Don’t skip the using honey lime chicken. It’s perfectly sweet with a touch of heat to really knock the flavor up on these enchiladas.
- Spray the tinfoil with non-stick cooking spray before covering the pan for the oven so the cheese doesn’t stick.
Calories: 165kcal | Carbohydrates: 17g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 708mg | Potassium: 70mg | Fiber: 3g | Sugar: 5g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 1mg