I love quick recipes, which is part of why I LOVE my Instant Pot. Some things, though, are just better in the oven. When we were living in Columbus, Mississippi, one of our best friends from the Air Force would stop by for dinner on her way home several times a week. I knew that if I made these, she’d definitely be there so I always made a big batch. She visited a couple of nights ago, and what was her request? My honey lime chicken enchiladas recipe! The best part was, it takes me about 15 minutes to assemble, but tastes like it took all day, so it was no problem at all to make them for her. They have a good mix of heat from the chili powder and tomatillo salsa, sweetness from the honey, zing from the lime juice, and creamy, cheesy goodness from the cheese and Greek yogurt (or cheese/yogurt substitute if you’re doing dairy-free like I do for my kiddos). It’s the perfect Tex-Mex recipe!
If you’re feeling a Tex-Mex recipe and still need a quick dinner, these tacos al pastor in the Instant Pot are delish and SO fast. I love doing the honey lime chicken enchiladas recipe, beef tacos with my homemade taco seasoning, and tacos al pastor for a party– themed AND yummy!
So, how do I make it so fast?
- I use homemade tomatillo salsa (but you can totally use a store-bought one you love) that I freeze in 1 cup baggies with some Greek yogurt for the sauce.
- When we grill, I throw a few extra chicken breasts on and then toss them in my Kitchenaid mixer to shred, again freezing in 1 cup baggies, which I use for last-minute honey lime chicken enchiladas, chicken salad, on a salad, in tacos, you name it.
- I use store-bought tortillas since we can get REALLY good ones down here. The normal ones in the bread aisle will work fine, but if you can get them in your bakery, do it. Yeah, you can make them from scratch, but this is one place that it’s just not worth the time for me, especially now that I can get the really good ones in my grocery store.
Honey Lime Chicken Enchiladas Recipe
- Combine the chili powder, lime juice, honey, and shredded chicken. Set aside (or in the fridge all day is even better). Taste to ensure it tastes the way you want (these measurements are good starting points, but depending on your preference for a spicy, sweet, or tangy enchilada, you may wish to alter them)
- Combine the tomatillo salsa and Greek yogurt in a bowl.
- Preheat the oven to 350*.
- Lay out the tortillas on the counter.
- Grease a 9 x 13 baking pan.
- Spread the chicken mixture among the tortillas, centering it in a line on each of the tortillas.
- Spread a smear of the tomatillo salsa mixture onto each of the tortillas, parallel to the chicken.
- Roll the tortillas up and place in the pan.
- Pour the tomatillo salsa mixture over them, ensuring that it gets all the way to the edges of the tortillas (this will prevent them from getting crunchy).
- Sprinkle the cheese over top, until covered well.
- Bake for 15 to 20 minutes, until the cheese is bubbly in the center and browning on the edges.
- Serve with refried beans, Mexican rice, tortillas chips, more tomatillo salsa, and, most importantly, margaritas!