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Honey Lime Chicken Enchiladas

Lauren Allen, Tastes Better from Scratch
  • 50 minutes
  • Serves 10

INGREDIENTS

2

chicken breasts (, boneless and skinless )

1 can

black beans (, drained and rinsed)

1 cup

corn ((fresh or frozen) cooked)

16 oz

bottle salsa verde

10

large flour tortillas

3 cups

Monterey Jack Cheese (, shredded)

1/3 cup

honey

1/2 cup

lime juice

1 tbsp

chili powder

1/2 tsp

paprika

1/2 tsp

cumin

1/2 tsp

chipotle powder ((optional))

1/4 tsp

cayenne pepper

1 tsp

onion powder

1 tsp

garlic powder

1/2 tsp

salt

1/4 tsp

black pepper

Sour Cream

Cilantro