Ingredients
Equipment
Method
- Cook and shred your chicken (see my easy Instant Pot method using frozen chicken breasts in the video at the bottom!)
- Place your cooked and cooled shredded chicken into a large bowl.
- To the chicken add in your marinade ingredients; honey, lime juice, chipotle sauce, and garlic powder. Make sure everything is mixed well and every piece of chicken is well coated in that sweet and smoky marinade, and then cover the bowl with plastic wrap.
- Place your chicken in the refrigerator and let it marinate for at least 30 minutes to soak up all the flavors. If you’ve got extra time, let it sit for 4 to 6 hours for an even richer taste, making sure to stir the chicken every hour or so, for an evenly distributed flavor.
- When you’re ready to assemble and cook the enchiladas preheat your oven to 350°F.
- Pour 1/2 cup of red enchilada sauce into the bottom of your 9 x 13 inch baking dish.
- Lay out your flour tortillas on a clean surface. Add a generous spoonful of the marinated chicken down the center of each one, sprinkle in a little shredded cheese, and then roll them up snugly. Place them in the prepared dish with the seam side down. Continue until all the filling is used. I typically use 8 large flour tortillas or up to 12 medium sized tortillas from this recipe.
- In the same bowl the marinated chicken was in, stir together the enchilada sauce and heavy cream until smooth. Pour this creamy enchilada mixture over the rolled tortillas and sprinkle with the remaining cheese.
- Bake for about 30 to 35 minutes, or until the enchiladas are bubbling and golden on top.
- Remove the dish from the oven and let it rest for about five minutes before serving. This helps the sauce settle so everything stays neat when you plate it.
Video
Notes
And check out my easy method in the video above for How to Make Shredded Chicken from Frozen Chicken Breasts in an Instant Pot.
- The chipotle adds smoky depth, but you can use less if your family prefers a milder flavor.
- If you like things spicier, try a spoonful of adobo sauce from the chipotle can or swap out for a tablespoon of chili powder.
- Monterey Jack, cheddar, or a Mexican blend all work beautifully for the cheese.
Storage
- If I’m planning ahead, I cook and shred the chicken first, then store it in the fridge or freezer (drained of the marinade if sitting more than 6 hours).
- I don’t recommend assembling and storing the enchiladas uncooked, since the tortillas can get soggy. If you really need to, use corn tortillas as they hold up better overnight.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot all the way through.
Nutrition information is automatically calculated, so should only be used as an approximation.