Honey Lime Chicken Enchiladas

Yesterday was another busy cooking day. I made a big bowl of Guacamole to freeze. I often do that when I can find some avocados that are cheap. I make it up the way we like. As long as it has lemon or lime juice, its fine. I froze them in small containers so we could have a few snacks now and then. I decided to top my dinner with some too.

And I made a big batch of Chile Verde Salsa too. I canned it and ended up with at little bit left so I tossed it on top of the Enchiladas before I baked it. (that's those darker green spots you see in the pic.)  But it was getting late and I was still messing in the kitchen so I was wondering what I'm going to make for dinner.

I just bought some very lg. chicken breasts the other day that were on a good sale too. So I took two of them out, sprinkled them with some olive oil, s & p, and garlic powder and baked them in the oven while I was making the salsa.  Once they were done I skinned them and took the meat off the bones and cut it up for this dinner. I also had a bunch of lime juice in the fridge from that freebie stuff I got awhile back, so I used alot of it for this and for the salsa.

We love this sooooo much.

Honey Lime Chicken Enchiladas Serves 4-6

1lb. cooked chicken, shredded. (I cooked two lg breasts but you could use store bought chicken too.)
6 tb. honey
5tb. lime juice
1tb. chili powder
1/2 tsp. garlic powder
8-10 flour tortillas (you will get less like I did if you use burrito size ones, which is what I usually have around)
1lb. of cheese, I mix cheddar and jack or mozzarella, shredded
1 (28 oz) can Enchilada Green Chile Sauce
1/2 c. sour cream

Mix first 5 ingredients together and let marinate a half hr. Pour about a cup of enchilada sauce on the bottom of a 13 x 9 in. pan.

 Fill tortillas with the chicken and top with some cheese. Save about a cup of cheese for the top.

 Mix remaining enchilada sauce with the sour cream and pour over all filled tortillas. Top with cheese. Bake at 350 for about 30 min. or till starting to get brown and crispy on top. 

Sometimes we serve with extra sour cream but you don't really need it if there's alot of sauce. I like chile verde salsa on top of mine or guacamole. (sometimes both!!)

Seas Chili Verde

Brown about 4lbs of pork , cut into chunks in a large pot in some oil. Do it in batches if you have to.


You want it browned, it adds so much more to the flavor. Put any browned in a bowl or plate and finish with the rest. I sprinkle mine with salt and pepper too while doing that .


Now chop one large onion and two garlic cloves. Add to pot while browning last batch of pork.


Add two cans of Green Chili sauce (enchilada), a can of chopped chilies and some water to cover. Bring to a boil then simmer. Add a good handful of chopped cilantro. I found this great product. Its fresh herbs in a tube. I keep it on hand when I don't have fresh in the house. Cilantro I don't use as much so having it this way is awesome. I put in a good squeeze or two and stir it in then simmer till the pork is falling apart tender, maybe 2hrs. Meanwhile cook some rice. How much depends on you. For this batch I used 3c. raw then cooked it to have enough for all this.


Towards the end I like to add a bit more cilantro to brighten the flavor. I like to simmer this uncovered until the sauce thickens. When pork is tender.......serve. We like to serve this over rice topped by sour cream and guacamole. My bf likes to add cheese on top. Sometimes I make burritos from this and freeze them for lunches. You could serve with refried beans but we find this is enough for us. This made 6 hearty servings.