Heathy Honey Lime Enchiladas? Yes, they do exists! Yes, they taste as fabulous as they sound. Yes, your family will love them as well. As promised from yesterday’s post, here is the recipe for my healthy Honey Lime Enchiladas. The original recipe for these unbelievably delicious enchiladas was made with heavy cream, tons of cheese, white flour tortillas, and canned enchilada sauce. I switched out the heavy cream for heart healthy canned coconut milk, reduced the amount of cheese and used goat cheddar to help aid in the digestion of the cheese, traded white flour tortillas for sprout wheat Ezekiel tortillas, and used my homemade Salsa Verde; Green Enchilada Sauce…and the results were spectacular!!! Really though, they were! The sweet and sour honey lime chicken was a perfect match for the coconut milk and the enchilada sauce marries the flavors together in enchilada wedding bliss!
This recipe makes a large batch of enchiladas, which is fine with me, since the leftovers are just as good a few days later…but if you are cooking for a smaller crowd, feel free to half the recipe, or prepare in two separate pans; freezing one of the pans before baking. When you are ready to eat it, simply put it in the oven while frozen and increase the baking time – they come out great!
Notes: My husband requested more cheese next time, I thought they were perfect as is, but if you are a big fan of cheese – feel free to add more. Also, if you need a gluten free option, these would be great with Quinoa Flour Tortillas.
- 24 ounces shredded chicken
- 8 large tortillas (I used Ezekiel Sprouted Wheat Tortillas)
- 1/2 cup canned coconut milk
- 2 cups homemade Salsa Verde; Green Enchilada Sauce
- 1/4 cup honey
- 1/3 cup lime juice
- 1 Tbsp chili powder
- 4 ounces shredded cheddar cheese (I used goat cheddar)
- Cilantro for garnish
- Preheat oven to 350 degrees
- Combine the honey, lime juice, and chili powder together
- Pour over shredded chicken and allow to marinate for 30 minutes
- Spread a 1/2 cup of the enchilada sauce in a thin layer on the bottom of a 9x13 baking pan
- Add 1-2 Tbsp enchilada sauce, 3 ounce chicken, and 1-2 Tbsp cheese to a single tortilla; roll tightly and place seem side down in prepared baking dish. Continue until all 8 tortillas are done.
- Combine together the remaining marinade from the chicken, coconut milk, and remaining enchilada sauce; pour over the prepared enchiladas
- Sprinkle the remaining cheese onto the prepared enchiladas
- Cover with foil and bake for 25 minutes
- Uncover and cook another 5-10 minutes until cheese is bubbly
- Calories: 364 Fat: 13 grams Carbs: 37 grams Protein: 28 grams
- My husband requested more cheese - so if you are a big cheese fan, feel free to add more. I personally thought it was perfect as is.
- If you need a gluten free option this recipe would be great with Quinoa Flour Tortillas