Honey-Lime Chicken Enchiladas

Ingredients and Weight:

• Boneless, skinless chicken breasts: 1 pound
• Honey: 1/4 cup
• Lime juice: 1/4 cup
• Olive oil: 2 tablespoons
• Red onion, chopped: 1 medium
• Bell pepper, chopped: 1 medium
• Jalapeño, minced (optional): 1 small
• Corn tortillas: 12
• Shredded cheddar cheese: 1 cup
• Shredded Monterey Jack cheese: 1 cup
• Sour cream: 1/2 cup (for topping)
• Pico de gallo: 1/2 cup (for topping)

Preparation Time:

• 30 minutes

Cooking Time:

• 25 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together honey, lime juice, and olive oil.
3. Add chicken breasts to the marinade and refrigerate for at least 30 minutes.
4. Grill or pan-fry the chicken breasts until cooked through.
5. Shred the chicken and return to the marinade bowl.
6. Add red onion, bell pepper, and jalapeño (if using) to the bowl and stir to combine.
7. Heat a large skillet over medium heat.
8. Dip each tortilla into the skillet quickly to soften.
9. Fill each tortilla with 1/4 cup of chicken mixture, 2 tablespoons of cheddar cheese, and 2 tablespoons of Monterey Jack cheese.
10. Roll up the tortillas and place seam-side down in a greased 9x13 inch baking dish.
11. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
12. Top with sour cream and pico de gallo before serving.

Nutritional Information:

• Calories: 350
• Fat: 15g
• Protein: 30g
• Carbohydrates: 35g

Dish Characteristics:

• Savory, sweet, and tangy
• Tender and juicy chicken
• Cheesy and flavorful
• Perfect for a Mexican-inspired meal

User Comments:

• "These enchiladas are a hit every time I make them. The honey-lime marinade gives the chicken an incredible flavor."
• "I love the combination of sweet honey and tangy lime in these enchiladas. They're a great balance of flavors."
• "The enchiladas are easy to make and they're perfect for a quick and delicious dinner."
• "I substituted ground turkey for the chicken and they turned out just as good."

Special Precautions and Tips:

• If you don't have a grill or skillet, you can bake the chicken in the oven at 400°F (200°C) for 20-25 minutes.
• To make a vegetarian version, substitute grilled vegetables for the chicken.
• To make the enchiladas ahead of time, prepare them up to step 11 and refrigerate. When ready to serve, bake as directed.