These enchiladas are simple and delicious! It’s always great to find meals that your family loves, and this one does not disappoint! I like to serve it with cilantro lime rice and a green salad or chopped cucumbers on the side. Use rotisserie chicken if you don’t have a lot of time, but I prefer to cook chicken breasts from frozen in the instant pot and then shred.
These are easy to double or triple for a crowd, and so quick and flavorful! They are delicious topped with a little sour cream and salsa.
Ingredients
- 6 soft taco size flour tortillas
- 4 chicken breasts
- 2/3 c. Honey
- 1/2 c. Lime juice
- 2 Tbsp. Chili powder
- 1 tsp. Garlic powder
- 2- 10 oz. cans green enchilada sauce
- 1/2 c. Heavy cream
- 1 lb. Shredded Pepper Jack cheese
- 1/4 c. Chopped cilantro
Combine the honey, lime juice, chili powder, and garlic powder. Set aside.
Directions if using instant pot:
Place frozen chicken in the bottom and sprinkle liberally with salt and pepper. Add half of the honey/ lime spice sauce and about 1/2 c. water. Secure the lid and set the pot to pressure cook for 25 minutes. Quick release the steam when it’s done and shred chicken with two forks.
If using leftover chicken or rotisserie, shred the meat in a bowl and pour half of the honey/lime sauce over it. Place in the fridge to marinate while you get the other ingredients prepped.
Preheat the oven to 350°. Pour one of the cans of enchilada sauce in the bottom of a 9×13 baking dish. Lay out 6 tortillas across a cookie sheet. Shred the cheese. Chop the cilantro.
Fill the 6 tortillas with shredded chicken and about a handful of pepper jack, then roll tightly and place in the baking dish on top of the enchilada sauce. After you have all 6 of them lined up, in a separate bowl mix the other can of enchilada sauce, the rest of the honey/ lime spice mixture, and 1/2 c. Heavy Cream. Pour this over the enchiladas and top with the rest of the shredded cheese.
Bake uncovered at 350° for 30 minutes. Top with chopped cilantro and serve with cilantro lime rice.