How Long Will Chicken Enchiladas Keep in the Fridge?
I would store for up to three days.
If you’re concerned about too many leftovers, throw them in the freezer.
They will last for 1-2 months and you can have yummy enchiladas any time!
Now, we did not used to be enchilada fans. Burritos enchilada style were good and enchiladas always looked good to me, but we had never had a recipe we liked. That is until we first tried honey lime chicken enchiladas. This recipe was seriously so good and we originally found it on PheMoMenon, who is as amazing as her recipes.
Christmas is the perfect time to try them out because while I cannot understand where in the world this tradition came from it seems like the holidays are associated with Mexican food. I guarantee you could ask your friends on facebook and someone out there eats tacos or enchiladas for Christmas eve or Christamas day and I can totally get behind that tradition.
Can Enchiladas be Made Ahead of Time?
You can assemble the enchiladas up to two days ahead, cover, refrigerate, and bake them before serving.
The chicken has a hint of lime that just barely peeks through and the sweet honey with that dirty bite from the chili powder makes the chicken so flavorful. I was extremely weary of the sauce because I have had white sauces on burritos that were disgusting, but this was not the case. We adored these enchiladas and cannot wait to try our own touches.
Are Enchiladas Mexican or Spanish?
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Maya times.
In order to avoid having the tortillas break when you’re rolling the enchiladas you will want to heat them up. You can use flour, yellow or white corn tortillas, but we generally like the extra flavor of the corn tortillas. We either heat them up in a really hot skillet or as the video shows, place in a towel or plastic wrap and microwave until warm. Now quickly work through the meat and cheese placing the enchiladas seam side down in the dish. That’s it!
What do You Serve With Enchiladas?
Rice and beans are the classic Mexican side dish duo, and they’re ideal for pairing with thick sauces and meaty mains.
My favorite sides with enchiladas are beans, rice & a simple garden salad which has just enough crunch to balance out the whole meal.
Honey Lime Chicken Enchiladas
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Honey Lime Chicken Enchiladas
- 1/3 cup honey
- 1/4 cup lime juice about 2 large limes
- 2 teaspoons to 1 Tablespoon chili powder
- 2 large cloves of garlic finely minced or 1/2 teaspoon garlic powder
- 1 lb boneless skinless chicken breasts about 2 large breasts, cooked and shredded
- 12 corn tortillas
- 2 cups of Mexican cheese blend shredded (1 small bag usually is 2 cups)
- 1 14- oz can of green enchilada sauce mild or medium, to your taste
- 1/2 to 3/4 cup of heavy cream
- nonstick cooking spray
- 1 Tablespoon of chopped cilantro to garnish
- Preheat oven to 350 degrees F.
- Place the cooked and shredded chicken in a medium sized bowl.
- Set aside.
- In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder.
- Whisk together thoroughly to combine.
- Pour this mixture over the chicken and cover with plastic wrap.
- Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
- Heat a large griddle till a drop of water skitters across (about 350 degrees F).
- Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas.
- Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared.
- Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
- Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
- In a medium bowl combine the enchilada sauce and the heavy cream.
- Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
- Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line.
- Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly.
- Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
- Repeat with the remaining chicken, cheese and tortillas.
- You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan.
- Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired.
- Pour this mixture over the top of all the enchiladas.
- Sprinkle with the remaining cheese.
- Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
Simple, classic, meatless enchiladas that even the kids will rave about.