Honey Lime Chicken Enciladas
These Honey Lime Chicken Enchiladas are a burst of flavor in your mouth. This quick and easy recipe is wonderful for dinner.
Cooked and shredded (1- 1/12 pounds raw)
Use Corn or Flour
Use Corn or Flour
In a medium bowl combine honey, lime, chili power, garlic powder. Mix to combine
Add shredded chicken to honey, lime marinade and allow to sit for 30 minutes
In a separate bowl combine whipping cream and Salsa Verde and set aside
In a 9x13 pan, spray with cooking spray. Pour 1 cup of sauce in dish to lightly coat the bottom.
On a tortilla, place shredded chicken and cheese. Roll up tortilla. Line pan with rolled enchiladas.
Pour remaining sauce over enchiladas making sure to cover all the tortillas. Top with remaining cheese.
Bake at 350 degrees for 30 minutes or until cheese has melted as is hot and bubbly.
Instant Pot Shredded Chicken
Place 1 cup water in Instant Pot or Pressure Cooker
Place 2-3 Chicken Breasts on trivet. Add Salt and Pepper to Taste and 1 tbs Garlic
Set to Manual (Pressure Cook) High for 18 mins with a 15 minute natural release.
Remove Chicken and shred with forks
Crock Pot Shredded Chicken
Place 2-3 Chicken Breasts into Crock Pot. Add Salt and Pepper to Taste and 1 tbs Garlic
Add 1 Can Chicken Broth around Chicken
Set to low for 8-10 hours or High for 4-6 hours or until Chicken reaches an internal temperature of 170 degrees.
Remove and shred with forks
Stove Top Shredded Chicken
In a 3qt Sauce Pan with lid add 2-3 Chicken Breasts. Add Salt and Pepper to Taste and 1 tbs Garlic. Add 1 can of Chicken Broth and 1 Cup of water
Place lid on top of pan and Simmer on medium heat for 30 minutes. Turn to low for an additional hour.
Remove from heat. Pull chicken out of sauce pan and shred with forks.
Honey Lime Chicken Enciladas https://www.devourdinner.com/honey-lime-enchiladas/ November 10, 2017