Honey Lime Chicken Enchiladas
My all-time favorite dinner. I keep wondering if theyll make a good freezer meal, but once I get them all made up they somehow end up in the oven, not the freezer. Enjoy!
My all-time favorite dinner. I keep wondering if theyll make a good freezer meal, but once I get them all made up they somehow end up in the oven, not the freezer. Enjoy!
- Carbohydrate 154.306447032491 g
- Cholesterol 130.91385853751 mg
- Fat 51.5877635421804 g
- Fiber 9.65708762168342 g
- Protein 50.277375397168 g
- Saturated Fat 23.3913457490964 g
- Serving Size 1 1 Serving (496g)
- Sodium 2133.17300268475 mg
- Sugar 144.649359410807 g
- Trans Fat 2.91823628198906 g
- Calories 1289 calories
Step-by-step
- Mix honey, lime juice, chili powder, and garlic powder.
- Add shredded chicken and marinate for at least 1/2 hour.
- Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 pan.
- Saving marinade, drain chicken.
- Fill tortillas with chicken and shredded cheese, reserving 1 cup cheese for top.
- Place lined up in pan.
- Mix the remaining enchilada sauce with cream and leftover marinade.
- Pour over enchiladas and sprinkle with cheese.
- Bake at 350 degrees for 30 minutes or until brown and crispy on top.
Marinating cooked poultry in an acidic liquid requires careful timing to prevent the texture from turning mushy. Allowing shredded chicken to sit in a blend of lime juice, honey, and spices for thirty minutes achieves sufficient flavor penetration without denaturing the muscle fibers past the point of structural integrity. Baking these rolled tortillas at 350 degrees Fahrenheit for thirty minutes promotes an even melt in the Monterey Jack cheese while crisping the edges exposed to the direct heat of the oven. When scaling this preparation for larger groups, maintain the ratio of one cup of heavy cream to sixteen ounces of green enchilada sauce to ensure the dairy does not curdle under high heat.
Maximizing Leftovers
Refrigerating baked enchiladas for up to three days alters their structural properties, as the flour tortillas absorb surrounding moisture from the sauce and dairy. Reheating individual portions in a 350 degree oven rather than a microwave helps evaporate excess liquid and restores the texture of the melted cheese.
- Drain the marinated chicken thoroughly before filling the tortillas to prevent a soggy bottom crust.
- Cover the baking dish with aluminum foil for the first fifteen minutes if the cheese browns too quickly.
- Substitute sour cream at a 1:1 ratio for heavy cream if a tangier sauce profile is desired.
