One Skillet Honey Lime Chicken Enchiladas Casserole

https://ohsweetbasil.com/one-skillet-enchilada-casserole-recipe/

5 from 1 vote

One Skillet Honey Lime Chicken Enchiladas Casserole

So you loved our One Skillet Enchilada Casserole? Us too. That's why today we are bringing you a lighter One Skillet Honey Lime Chicken Enchiladas Casserole.

Prep Time10

Cook Time30

Total Time40

Course: 60+ Family Friendly Easy Casserole Recipes

Keyword: casserole, chicken, cinco de mayo, enchiladas

Servings: servings

Author: Sweet Basil

Ingredients

1/3 Cup Honey
1/4 Cup Lime Juice about 2 large limes
2 teaspoons Chili Powder up to 1 Tablespoon if you want more heat
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
1 Can Green Enchilada Sauce 14oz, mild or medium, to your taste
1/2 to 3/4 Cup Heavy Cream
12 Large Corn Tortillas or Flour
1-2 Cans Pinto Beans drained and rinsed
2 Cups Mexican Cheese Blend shredded (1 small bag usually is 2 cups)
1 Tablespoon Chopped Cilantro to garnish

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In a large bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder.
1/3 Cup Honey, 1/4 Cup Lime Juice, 2 teaspoons Chili Powder, 2 Large Cloves of Garlic
Whisk together thoroughly to combine.
Place the cooked and shredded chicken in the bowl, stir to combine and cover with plastic wrap.
1 lb Boneless Skinless Chicken Breasts
Allow to marinate while you prepare the rest, 30 minutes or up to 1 hour, in the refrigerator.
Cook the tortillas and set aside.
In a medium bowl combine the enchilada sauce and the heavy cream.
1 Can Green Enchilada Sauce, 1/2 to 3/4 Cup Heavy Cream
Spread about 1/2 cup of the mixture in the bottom of a cast iron skillet, a 10-12" size.
Place a tortilla down. Add a large spoonful (about 2 tablespoons) of the chicken mixture all over the tortilla.
12 Large Corn Tortillas or Flour
Sprinkle with beans and a little sauce.
1-2 Cans Pinto Beans
Cover with cheese, then repeat with remaining layers.
2 Cups Mexican Cheese Blend
On the last layer, end with a tortilla, sauce and cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
Serve with salsa, olives, sour cream or whatever flavors you like.
1 Tablespoon Chopped Cilantro

Notes

This dish can be prepped up to 12 hours before baking. You can also freeze this meal if you make it in a disposable pan and wrap well with plastic wrap and foil for up to 3 weeks.

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