Honey Lime Chicken Enchiladas with Avocado Cream Sauce

I cannot say enough good things about these enchiladas.  The filling is sweet and tangy with a slight kick of heat, the sauce is amazingly creamy and smooth, and the joy that will occur in your mouth when these flavors combine is nothing short of food bliss.  My husband and I are in easy agreement that this is easily our favorite enchilada recipe.  It is a little bit of a time commitment, but not overly difficult and trust me, it is WELL worth the time.  Don't let the ugliness of the picture fool you, these enchiladas are life changing.  At least as much as any food can be.

Honey Lime Chicken Enchiladas with Avocado Cream Sauce

Number of Servings: 5-6
Time to Prepare: 1 hour 30 minutes

Enchilada Filling

• 1 1/2 Tbsp oil
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 1/2 Tbsp flour
• 1/8 tsp cumin
• 1/8 tsp pepper
• 3/4 cup chicken broth
• 1 (4.5 oz) can chopped green chilies, rinsed and drained
• 1/8 tsp oregano
• 1/4 tsp salt
• 1/2 jalapeno pepper, seeded and finely diced
• 2 Tbsp honey
• 1 Tbsp lime juice
• 1 clove garlic, minced
• 1 cup cooked, shredded chicken
• 1/2 cup frozen corn
• 1/2 cup canned black beans, rinsed and drained
• 1 1/4 cups shredded Monterey Jack cheese, divided
• 8 fajita-size (6") flour tortillas

Avocado Cream Sauce

• 2 Tbsp butter
• 2 Tbsp flour
• 1/2 cup chicken broth
• 3/4 cup half and half
• 1/4 tsp garlic salt
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1 avocado, pit and skin removed
• 2-3 Tbsp packed cilantro
• 1 Tbsp lime juice

For enchilada sauce, heat the oil in a small saucepan over medium heat.  Add the onion and garlic and cook, stirring once or twice, until the onions are soft but not browned. Stir in the flour, cumin, and pepper and cook for 2-3 minutes, stirring constantly. Gradually add the broth, stirring quickly to smooth out any lumps.

Add chopped green chilies, oregano, salt, and jalapeno, then bring to a boil. Reduce the heat to low and simmer for 25 minutes, stirring occasionally.  The sauce should be thickened but still able to drip off a spoon.  Stir in additional chicken broth or hot water a little at a time to thin out if needed.


Set aside to cool.


In a small bowl, whisk together honey, lime juice, and garlic.  Place shredded chicken in a small Ziploc bag and pour the honey mixture over it.  Seal and marinate in the fridge for 30 minutes.


While chicken marinates, make avocado cream sauce: In a medium skillet over medium heat, melt butter.  Stir in the flour and cook, stirring constantly, for two minutes.  Gradually add the broth and half and half, stirring constantly.  Continue stirring over medium heat until sauce has thickened.  Stir in garlic salt, onion powder, and salt and remove from heat.  Let cool for about 10 minutes, then pour into blender.  Add avocado, cilantro, and lime juice and blend until smooth.  Set aside.


Preheat oven to 350 degrees and coat an 8x8 pan lightly with cooking spray.  Spread about 1/4 cup of the enchilada sauce in the bottom of the pan.

Dump marinated chicken into a small bowl.  Add corn, black beans, 3/4 cup of Monterey Jack cheese, and remainder of enchilada sauce.  Stir to combine.  Place 1/8th of the mixture (about 1/4 to 1/3 of  cup) across the middle of a tortilla, roll up, and place in prepared pan.  Repeat with remaining tortillas and filling.  (I squeezed seven enchiladas across the pan one way, then put the eighth the other direction along the bottom edge of the first seven.)


Pour avocado sauce over the top of the enchiladas and spread to cover.  Sprinkle with remaining 1/2 cup cheese.  Bake for 25 minutes.


Source: adapted from Chef in Training and Mel's Kitchen Cafe
Produce Used: Onion, garlic, jalapeno, lime, corn, avocado, cilantro