Honey Lemon Chicken Enchiladas Recipe
The Honey Lemon Chicken Enchiladas Recipe is a delicious combination of sweet, tangy and savory flavors wrapped in soft tortillas and baked with melted cheese.
Ingredients
For the Chicken Filling
- 3 cups cooked shredded chicken
- ¼ cup honey
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Enchiladas
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
For the Creamy Sauce
- 1 cup sour cream
- ½ cup chicken broth
- 2 tablespoons cream cheese softened
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
Optional Garnish
- Fresh parsley
- Lemon slices
- Green onions
Instructions
Preheat The Oven
- Preheat your oven to 375°F and lightly grease a baking dish.
Prepare The Honey Lemon Mixture
- Whisk together honey, lemon juice, olive oil, garlic, paprika, onion powder, salt and pepper.
Coat The Chicken
- Mix the shredded chicken with the honey lemon mixture until evenly coated.
Prepare The Creamy Sauce
- Whisk sour cream, chicken broth, cream cheese, garlic powder and parsley until smooth.
Fill The Tortillas
- Place chicken down the center of each tortilla and sprinkle with Monterey Jack cheese.
Roll The Enchiladas
- Roll each tortilla tightly and place seam-side down in the baking dish.
Add The Sauce
- Pour the creamy sauce evenly over all the enchiladas.
Sprinkle Cheese
- Cover with the remaining Monterey Jack and cheddar cheese.
Cover The Dish
- Loosely cover the baking dish with aluminum foil.
Bake
- Bake for twenty minutes until heated through.
Brown The Cheese
- Remove the foil and bake another ten minutes until the cheese becomes bubbly and lightly golden.
Garnish And Serve
- Sprinkle with parsley and green onions. Serve warm with fresh lemon slices.
Notes
- Use rotisserie chicken to save time.
- Fresh lemon juice gives the best flavor.
- Add diced green chilies for mild heat.
- Mix pepper jack cheese for extra spice.
- Warm tortillas before rolling.
- Let the enchiladas rest for five minutes before serving.
- Garnish with fresh cilantro if desired.