- 1/4 cup honey
- 2 tablespoons lemon or lime juice
- 1 tablespoon canola oil
- 2 teaspoons chili powder
- 1/4 teaspoon garlic powder
- 3 cups shredded cooked chicken breast
- 2 cans (10 ounces each) green enchilada sauce, divided
- 12 corn tortillas (6 inches), warmed
- 3/4 cup shredded reduced-fat cheddar cheese
- Sliced green onions and chopped tomatoes, optional
- In a large bowl, whisk the first five ingredients. Add chicken and toss to coat.
- Pour 1 can enchilada sauce into a greased microwave-safe 11x7-in. dish. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce.
- Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Honey-Lemon Chicken Enchiladas
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"My hubby LOVES honey and enjoyed this dish. I'm not sure the recipe goes into the 'keeper' category, but as I've never tasted enchiladas like these, it was great twist on a traditional favorite!"
"These are not a traditional enchilada but a fun spin with a touch of honey to sweeten things up. Don't be afraid to give them a try. Reduce the honey if you're nervous about the sweet reviews, give the sauce a taste. You can always add more if you like the flavor."
"This was way too sweet for us!! I made it as a casserole, layering the tortillas, chicken, cheese & sauce. With a healthy dose of hot sauce it was good, a nice mix of spicy/sweet."
"I followed the recipe , but I'll use less honey next time. It was good, though a bit sweet for us."
"I made this as tacos, per the suggestion in the recipe, but the chicken filling was oddly sweet and chili powder flavored. My husband and I liked it OK, but the kids turned up their noses at it. Perhaps it would have been better as enchiladas, with the green salsa to further complement the flavors?"