Honey-Lemon Chicken Enchiladas
Honey, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the chicken filling for soft tacos with toppings. —Kristi Moak, Gilbert, Arizona
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
- 12 corn tortillas (6 inches), warmed
- 3/4 cup shredded reduced-fat cheddar cheese
- Sliced green onions and chopped tomatoes, optional
Reviews
My husband didn't like it and it was to spicy for me.
One of my favorite "Taste of Home" recipes. The enchiladas aren't real spicy making it great for a person who doesn't care for really spicy food! Excellent, will make this recipe many times over!
It was easy to make. Unique flavor but I did not really like it
REALLY GOOD and easy to make! I was lazy and didn't want to roll the enchiladas, so I cut the tortillas into quarters and did a few layers of the tortillas and the chicken mixture.
I've made this for several years and my family LOVES it. So easy! The only thing I've changed is that I use taco seasoning instead of chili powder for a more Mexican flavor. So Yummy!!
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I can't get the canned enchilada sauce where I live. What's a simple way I can make it?
It's hard to find Mexican food that's not over spicy just savory. I loved this recipe. Mexican flavor that doesn't kill your taste buds. ??
Love this recipe & have made it for years. I use the filling for quesadillas also. They are delicious with pepper jack cheese.
Outstanding with lime juice! Ridiculously easy. My husband LOVED these. I added a can of black beans to the mixture to make them healthier and more filling. I will definitely make again!