Skillet Honey Lime Chicken Enchiladas

Skillet Honey Lime Chicken Enchiladas
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Cooking dinner in a large deep skillet pan is one of my favorite tricks. I love how easy the clean up is, and most of the time they come together quickly, saving precious time as well…which is a great feature for the summer, am I right! Things can get pretty hectic during the summer months and making dinner time easier helps so much.

These Skillet Honey Lime Chicken Enchiladas have an outstanding flavor! I’ve seriously made them several times over the past month, my family loves them so much. They have great, Mexican flavor with a fabulous creamy cheese sauce that works well with the honey and lime. I used corn tortillas for this recipe as well, which makes them a little different than other Chicken Enchilada recipe already on the site.

Hope some of you get a chance to try them!

Skillet Honey Lime Chicken Enchiladas

Total Time: 30 minutes

Yield: 6 servings

Ingredients

2 Tb olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 1/2 C milk
1 C chicken broth
1/2 C salsa verde (green salsa)
2 (10.5 ounce) cans cream of chicken soup
2 Tb lime juice
1 Tb honey
1 1/2 Tb taco seasoning
2 C rotisserie chicken, chopped
10 corn tortillas
3 C sharp cheddar cheese
1/2 C cilantro, chopped
1/2 C green onion, chopped

Instructions

1. Heat a large deep skillet up over medium high heat. Add the olive oil and allow it to get hot.
2. Add the onions and garlic and cook until the onions are translucent (should only take a few minutes).
3. Add the milk, chicken broth, salsa verde, cream of chicken soup, lime juice, honey and taco seasoning. Whisk it all together and bring it to a simmer. Allow it to cook together for 5 minutes, stirring occasionally.
4. Add the chicken and stir well to combine. Bring it back to a simmer and let it cook for 2-3 more minutes.
5. Carefully pour the sauce/chicken mixture into a large mixing bowl.
6. Into the skillet (that you cooked the sauce in), place about half a cup of sauce. Layer 5 corn tortillas over the top of the sauce.
7. Spread 1/2 of the sauce over the top, sprinkle with 1/2 of the cheese and 1/2 of the cilantro and green onion.
8. Layer five more tortillas over the first layer and top with the remaining sauce, cheese, cilantro and green onion.
9. Cover the pan and allow everything to come to a simmer. Cook for 10 minutes, making sure the heat is not too high. You don't want the tortillas to burn to the bottom of the pan.
10. Turn your oven on to broil. Remove the lid from the pan and place it in the oven to allow the cheese get nice and bubbly and golden. This will only take a couple of minutes. Make sure to watch it closely so it doesn't burn! šŸ™‚
11. Remove the pan from the oven and allow it to rest for 5 minutes.
Serve and enjoy!
http://jamiecooksitup.net/2017/06/skillet-honey-lime-chicken-enchiladas/

Recipe from Jamie Cooks It Up!

Looking for more great Skillet recipes? Here are a few of my favorites!

Southwest Chicken and Rice Skillet DinnerĀ 

Skillet Lemon Butter Chicken and RiceĀ 

Skillet Ground Beef EnchiladasĀ 

Skillet Chicken Cordon Bleu PastaĀ 

 

 



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One Comment

  1. 1
    Jeanne Bateman
    June 19, 2017 at 3:35 pm

    I can’t find a way to search on your site now. Love the broccoli bacon salad. How do I find it? Thanks for any help you can give me

    Jeanne

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