These sweet & spicy enchiladas are covered in a creamy green sauce and are sure to be a family favorite! Serve with Cilantro Lime Rice and corn for a delicious dinner!
For the marinade:
1/3 cup honey
1/2 cup lime juice
1 Tbsp chili powder
1 tsp garlic powder
3-4 cups shredded chicken
For the enchiladas:
1 28-oz. can of mild green enchilada sauce
1 cup half & half
6-8 flour tortillas
1-2 cups shredded cheddar cheese
Stir together the honey, lime juice, chili powder and garlic powder in a large container or large ziploc bag. Add the chicken and toss until evenly combined.
Allow the marinade to sit in the fridge for at least 30 minutes (or up to 3 hours).
Preheat the oven to 350 degrees and spray a 9x13 pan with cooking spray.
Lay out 6-8 tortillas (depending on how much filling you want in each tortilla) and divide out the marinated chicken between them.
Gently roll the tortillas and place into the 9x13 pan.
Make the sauce by stirring together the enchilada sauce and half & half in a large bowl. Pour the sauce on top of the enchiladas, making sure everything is fully covered in sauce.
Top with cheese and bake for 30 minutes or until the cheese is fully melted and the enchiladas are cooked through.
We like our enchiladas with a lot of sauce, but feel free to use less enchilada sauce. We always serve with Cilantro Lime Rice to put the extra sauce on.
This recipe was adapted from Six Sisters' Stuff.
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