Honey Lime Chicken Enchiladas

Comforting and flavorful Honey Lime Chicken Enchiladas are an easy dinner that the whole family will love!

Two days ago Carly and I sure had an adventure.  We are visiting my oldest sister and her family in California for the week which is awesome because I haven’t seen her for almost two years!  What is not so great is traveling… with a child… alone… and 6 months pregnant.  This was the third time Carly has travelled on the plane but it was our first time without daddy.  It was quite an experience so I thought I’d share what I learned for your entertainment and as a reference if you are looking to fly alone with a toddler in the future.

10 tips for flying with a toddler:

1. Don’t book a 6am flight.

2. Get to the airport at least 1 1/2 hours before take off to eliminate stress and tears.

3. Be fortunate enough to have the TSA preboarding on your ticket so you can cut to the front of the security line and avoid the 30-40 minute wait.

4. Don’t get stuck in the very last row of the plane.  The walk of shame to the back is dreadful… as well as the smell from the restroom.  It’s also so loud that your child won’t be able to hear the movie you were counting on entertaining them.

5. If you failed to follow tips 1-4 (and are pregnant/emotional), bring kleenex to dry your tears that will start streaming as soon as you sit in your seat out of stress and relief that you barely made your flight.

6. Bring candy, especially chocolate.  It’s great for distracting a child and for mommy’s stress.

7. Get a Frozen (or what ever your child is obsessed with) coloring/sticker book from the dollar store to bring.  Best $2 I have ever spent… though I think I’ve heard the name “Anna” 100 too many times.

8. Bring a bazillion snacks of all varieties: fruit snacks, popcorn, strawberries, cookies, sandwich…

9. Pay for your child to have a seat or be lucky enough to not have a full flight so they get one for free.

10. Bring an umbrella stroller and check it at the gate.  If you are pregnant and have a curious child you definitely don’t want to be running around or have to carry a toddler all the way to the baggage claim.

Despite the craziness of getting on our plane, Carly was actually pretty good and has been loving every moment with her cousins.  So it was worth it, but hopefully I’ll learn from my own mistakes so our return flight goes more smoothly.

Anyway, these Honey Lime Chicken Enchiladas are amazingly delicious.  The sweet citrus flavored chicken tastes fantastic with the melted cheese all bundled up in a tortilla.  Kids and adults go crazy over these!  It will become a family favorite.  Serve it with a side of cilantro lime rice or spanish rice and shredded lettuce or some beans.

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4 from 1 vote

Honey Lime Chicken Enchiladas

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 8

Calories 403kcal

Author Garnish & Glaze

Ingredients

For the Enchiladas:

• 1 1/2 pounds boneless chicken breasts
• 1/4 cup cilantro chopped
• 1/4 cup honey
• 1/4 cup lime juice
• 1 tablespoon chili powder
• 2 cloves garlic
• 2 10 ounce cans green enchilada sauce
• 8 to rtillas
• 8 ounces Monterey jack cheese shredded

For the Garnish (optional):

• Red onions
• Queso Fresco cheese
• Avocado

Instructions

• Place a large piece of foil on a baking sheet and lay chicken on top. Tightly wrap up the chicken in the foil and bake for 40-50 minutes at 375 until done. Shred chicken.
• Preheat oven to 350 degrees F and lightly grease a 9x13 inch casserole dish**.
• Pour about 3/4 of one can enchilada sauce in the dish so it coats the bottom. Set aside.
• Mix chicken, cilantro, honey, lime juice, chili powder, and garlic together in a bowl.
• Lay tortillas out and place about 1/3 cup chicken mixture down the middle of each one and then sprinkle each with about 2 tablespoons shredded cheese. Tightly roll up the tortillas and place them seam down in the enchilada sauce. Pour remaining can of enchilada sauce and second can over the top of the enchiladas. Sprinkle the tops with the remaining cheese.
• Bake for 15-20 minutes until cheese is melted and starts to slightly brown.
• Top with garnish and serve.

Notes

*If you know you will have leftovers, I recommend using a 9x9 inch pan and assembling and cooking only half the enchiladas. Assemble the enchiladas the next day with the remaining half of the ingredients. I do it this way because I don't like my tortillas getting soggy from sitting in the sauce.

Nutrition

Serving: 1g | Calories: 403kcal | Carbohydrates: 40g | Protein: 32g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 1039mg | Fiber: 2g | Sugar: 14g

 Recipe Source: Adapted from Rachel Ray