Honey Lemon Chicken Enchiladas
Equipment
- 13x9-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1/4 cup honey
- 2 tablespoons lemon or lime juice fresh squeezed preferred
- 1 tablespoon canola oil
- 2 teaspoons chili powder
- 1/4 teaspoon garlic powder
- 3 cups shredded cooked chicken breast
- 2 cans green enchilada sauce 10 ounces each
- 12 corn tortillas 6 inches, warmed
- 3/4 cup shredded reduced-fat cheddar cheese
- sliced green onions optional, for garnish
- chopped tomatoes optional, for garnish
Instructions
- Preheat oven to 375°F. Lightly grease a 13x9-inch baking dish.
- In a large bowl, whisk together honey, lemon juice, canola oil, chili powder, and garlic powder until well combined.
- Add the shredded chicken to the honey-lemon mixture and toss until evenly coated. Let stand for 10 minutes to allow flavors to meld.
- Pour 1/2 cup of green enchilada sauce into the bottom of the prepared baking dish and spread evenly.
- Warm tortillas according to package directions until soft and pliable.
- Place about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure all are covered. Sprinkle with shredded cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving. Garnish with sliced green onions and chopped tomatoes if desired.
Notes
Storage: Refrigerate leftovers for up to 4 days. Reheat individual servings in microwave or cover with foil and reheat in 350°F oven. Can be assembled up to 24 hours ahead before baking.
Nutrition
Calories: 420kcalCarbohydrates: 42gProtein: 38gFat: 12gSodium: 890mgFiber: 4gSugar: 14g