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Honey-Lemon Chicken Enchiladas

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Kristi Moak, Gilbert, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 22, 2023

Honey, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the chicken filling for soft tacos with toppings. —Kristi Moak, Gilbert, Arizona

Editor's Note: If your microwave does not accommodate an 11x7-in. dish, bake casserole, covered, in a preheated 400° oven for 25-30 minutes or until heated through. Sprinkle with cheese and top as directed.
Test Kitchen Approved

Honey-Lemon Chicken Enchiladas

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Yield: 6 servings
Prep: 15 min
Cook: 15 min
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Ingredients

  • 1/4 cup honey
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon canola oil
  • 2 teaspoons chili powder
  • 1/4 teaspoon garlic powder
  • 3 cups shredded cooked chicken breast
  • 2 cans (10 ounces each) green enchilada sauce
  • 12 corn tortillas (6 inches), warmed
  • 3/4 cup shredded reduced-fat cheddar cheese
  • Sliced green onions and chopped tomatoes, optional
Text Ingredients

Directions

  1. In a large bowl, whisk the first 5 ingredients. Add chicken and toss to coat.
  2. Pour 1 can enchilada sauce into a greased microwave-safe 11x7-in. dish. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce.
  3. Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes.

Nutrition Facts

2 enchiladas (calculated without optional toppings) : 349 calories, 11g fat (3g saturated fat), 64mg cholesterol, 698mg sodium, 39g carbohydrate (14g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
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