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Honey-Lemon Chicken Enchiladas Recipe
Honey-Lemon Chicken Enchiladas Recipe photo by Taste of Home

Honey-Lemon Chicken Enchiladas Recipe

Publisher Photo
Some nights I make the filling for tacos and we load on any toppings we want. Either way, my family devours them. Kristi Moak, Gilbert, Arizona
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

2 enchiladas (calculated without optional toppings) equals 349 calories, 11 g fat (3 g saturated fat), 64 mg cholesterol, 698 mg sodium, 39 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Directions

  1. In a large bowl, whisk the first five ingredients. Add chicken and toss to coat.
  2. 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.
  3. 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.
Editor's Note: This recipe was tested in a full-size 1,100-watt microwave. If your microwave does not accommodate an 11x7-in. dish, bake casserole, covered, in a preheated 400° oven for 25-30 minutes or until heated through. Sprinkle with cheese and top as directed.
Originally published as Honey-Lemon Chicken Enchiladas in Taste of Home September/October 2014, p25

Nutritional Facts

2 enchiladas (calculated without optional toppings) equals 349 calories, 11 g fat (3 g saturated fat), 64 mg cholesterol, 698 mg sodium, 39 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

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

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 12, 2014

"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!"

MY REVIEW
Reviewed Sep. 23, 2014

"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."

MY REVIEW
Reviewed Sep. 22, 2014

"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."

MY REVIEW
Reviewed Aug. 30, 2014

"I followed the recipe , but I'll use less honey next time. It was good, though a bit sweet for us."

MY REVIEW
Reviewed Aug. 29, 2014

"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?"

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