Honey Lime Chicken Enchiladas
These Honey Lime Chicken Enchiladas are my go-to easy Mexican dinner for company that is also freezer friendly.
If you like a sweet/savory combo, you’ll love these Honey Lime Chicken Enchiladas.
HONEY LIME CHICKEN ENCHILADAS
These Honey Lime Chicken Enchiladas have been floating around the Internet and they definitely live up to the hype. John absolutely loved them! If you don’t like sweet dishes you won’t like this. It is a mixture of sweet and spicy. They are so easy and really, really good.
You use rotisserie chicken or any leftover chicken you have. Add some honey, lime juice, and chili powder for some kick.
The best part about these is it makes two pans so your family can eat one and you can freeze or give one to another family.
If you love these Honey Lime Chicken Enchiladas, you’ll love these Mexican recipes:
Honey Lime Chicken Enchiladas
Ingredients
- 1/3 cup honey
- 1/4 cup lime juice
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1 pound chicken cooked and shredded
- 8-10 flour tortillas (I use the soft taco tortillas because they fit perfectly in the pan)
- 1 pound Monterey jack cheese shredded (4 cups)
- 2 cups green enchilada sauce
- 1/2 cup heavy cream
Instructions
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Preheat oven to 350 degrees.
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Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag.
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Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
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Mix the remaining enchilada sauce with the cream and any leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas.
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Bake at 350 degrees for 25-30 minutes until brown and crispy on top. Add the reserved cheese on top for the last 5 minutes of baking. I served mine with sour cream, pico de gallo, cilantro lime rice and black beans.
Recipe Notes
Source: The Sisters Café
Sounds way yummy! I have a couple of incredible salad recipes Casi gave me… Great chick food. I’d love to share… can I email them to you?
You are my hero, not only making dinner on a regular basis (not a frequent occurrence at my house) but then taking a picture and blogging the recipe! I always think, where do these women find the time? And then I remember that I have thought that women who say they don’t have time to read are so silly. But I guess we just find the time for the things we love to do. But at least your love benefits your whole family!
I made this dish for dinner last night and it was so GOOD! Thanks for sharing!!
This dinner is as yummy as it looks… I made it tonight and JD and I both LOVED it!
I made this for dinner and it was amazing!!! Thanks for sharing the recipe!
I found your blog today (subscribed) and made this tonight. We loved it! Can’t wait to try more of your great recipes.
Just letting you know that I made these tonight……oh my where have they been all my life?!?!?
They were so good, I loved them, hubby loved them and even the kiddies 🙂 Thanks for sharing!
I made these last night for dinner and got rave reviews from my hubby and tween! Making the Chicken Taco Soup tonight. Thanks for your great recipes! 🙂
mmmmmmmm!!!I love it, I lived in Chile and my grandmother used to cook me some enchiladas, they were so delicious, I loved them!thanks for the recipe!!22dd
I made these for Cinco de Mayo last night – they were unbelievable! My two children who usually don’t eat anything they don’t recognize (aka Kraft Mac and Cheese lovers) devoured them. Thanks for sharing!
I made these last night for my husband and myself. My husband is a chef, went to culinary school and everything. His comment was “Wow, these REALLY are GOOD!” and cleaned his plate 3 times! Really, everyone should try these.
This was really good, but the honey overpowered the chicken. I could not taste the other spices or the lime. I used both corn and flour tortillas and I actually preferred the corn. Next time I will use less honey. But it was still really good.
This is what I was wondering too, I’ve never heard of honey enchiladas. But they looked good. I guess I’ll research some other recipes first and lower the honey amount or change the filling ingrediants to my taste. Thanks.
They’re not super sweet. I love them!
AMAZING! This is SO yummy! My new favorite enchalada recipe! I add 3x the sauce, and I also use it just on plain chicken, and many other recipes! everyone always asks for the recipe. Thanks you!
these were soo good! they turned out even better than i thought. i’m so glad i found this recipe on your blog!! thank you!
These were delicious! A friend of mine made them for our families and they were a HUGE success.
She didn’t have any cream, so she used cream of chicken…and they tasted just wonderful. Thanks for the great recipe!
Fantastic. I used light sour cream instead of heavy cream and had to add some hot sauce and could have added more to offset the honey.
Delicious!
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I made these yesterday for the 1st time! DELISH!!!! I put a few frozen chicken breasts in the crock pot with some chicken broth…cooked them on low for about 9 hrs…..then put the enchiladas together and baked them in the oven! They are amazing….will definitely be making these again and again!
Thanks for sharing the recipie…love your blog 🙂
These sound so good, where and what brand of green enchilada sauce do you use
Cheryl,
I emailed you but I just use Old El Paso. If you want them extra spicy you can use Salsa Verde instead of enchilada sauce.
Absolutely to die for!! Loved loved loved. So happy I found this recipe and this wonderful site. Thanks Christy!!
Thanks for sharing recipe! Delish!! One thing–mine were a little “soggy” on the bottom. Any suggestions?
You can definitely use less of the sauce on top and on bottom. I like mine on the wet side so I don’t mind.
These look great! Fresh squeezed lime juice or bottled?? Also, do you think I could substitute anything a bit lower fat for the heavy cream? Making these for my husband’s bday later this week. Thanks for sharing!! 🙂
I definitely prefer fresh lime juice but in a pinch you could use bottled. You could definitely substitute half and half for the cream or cut down the amount. It’s very versatile.
Thanks for getting back to me! Now I have one more question, making for tonight. I cooked a bunch of bone in chx breasts to shred for chx noodle soup. Planned on using 1# of it for this, but just read recipe thru and see that this was supposed to marinade. I know, cardinal rule, read the recipe first… 🙂 If I use the marinade in the sauce but use this plain boiled chicken, do you predict it would be good enough for a bday dinner for my hubby tonight, or should I start the chx step over with the marinade. Grr! Thanks!
Sorry! It’s probably too late. The shredded chicken can still be marinated in the sauce. I’ve even just mixed the chicken with the marinade and then baked immediately and they were great.
Kate, I substituted the heavy cream for plain Greek yogurt! It was delicious plus it’s extra protein.
Having Honey Lime Chicken Enchilada’s for dinner tonight! The family loves them. I used my limes off my lime tree. Yum! Thanks for all the great recipes ❤
You’re welcome Candice!
Made the Honey Lime Chicken Enchiladas, It was great. Will definitely make it again. Plus there are few others I will tempted to try. God Bless.
Haha. Thank you!
These were awesome.. Will be making again. Any way to put into freezer? If, so what would be shelf life?
You can definitely freeze these. I’m not an expert on the shelf life but I would say you could freeze up to a month.
These are absolutely scrumptious! There’s something about the sweet and tangy combination that is irresistible! My husband is a tough one to please and pretty much only eats chicken…but I get a request for these at least once a month! Thanks Christy for the delicious recipe!
You’re welcome!
I am making these for dinner tonight, excited to taste them! One thing I keep going back to re-read though, is the marinade portion. The chicken pretty much absorbed all the marinade I made, so I am a little worried that I am supposed to have extra and I don’t because I noticed further down in the recipe that it says to mix in the leftover marinade into the enchilada sauce and cream. Did anyone else experience this?
No, don’t be worried about that. I just drizzle whatever is left in my bag but you don’t need it at all.
Thanks so much, they came out great! My husband loved them, and he is not easy to impress 😉
These look ah-mazing! I love honey and lime together, yum!
This was a big hit last night! Thanks for sharing your recipe.
Another nice recipe. Thank you.
Thank you. That’s a great post.
OMG!!! This was amazing!! We inherited some limes after my brother-in-law’s wedding and I’ve been looking for some lime recipes. Decided to give this one a try and the whole family LOVED it!! My 5 year old son said “Mom! You are the most amazing cook with the most amazing food in the whole house!” (I guess he doesn’t get out much 😉 ) Thank you so much for sharing this, I think it will be a new family favorite!
Yay! Steph – so glad you all liked it.
I have made these a few times, and it is now my hubby’s fave Mexican dish and a repeat request of his. Thanks for posting – yours is one of my favorite food blogs!
Thanks Mari!
Anyone try freezing these before baking? Going out on maternity leave soon and am trying to fill the freezer!
Yes. I have! They freeze beautifully. Good luck on your baby!
This is one of the best recipes I have ever made. I doubled the chicken (not on purpose but because I wasn’t paying attention. Used a 9×13 pan crammed full made ,12 I think. Hubby and son loved it too. Thank you, this is moving into the rotation. It is a genius idea to marinade the chicken after it’s cooked, It keeps the flavor.
Glad you enjoyed it!
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Made these the other night for dinner. They were a HUGE hit. My boyfriend said “These are way better than what we get in a restaurant. When are you making them again”? Just the right amount of sweet and tangy. Thank you, thank you for another great recipe!!!
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Have you ever made these and froze them before baking?
Yes, I’ve done it several times. I usually thaw in the fridge the night before baking but have also baked straight from frozen.
I love how your comment section says “Speak you mind”. Well, okay, I WILL. These are SO delicious!! I’ve made them many many times and my family LOVES them!! They freeze great so I usually make double and freeze a batch for a night when I’m too busy to cook from scratch. Also, I add some diced and sautéed onions and jalapenos to the filling. Thanks so much for the recipe!
You are so welcome! And I want honest feedback so I mean it – Speak your mind.
This recipe is a family favorite! And it is not always easy to please my 4 teenagers with one meal. This one is amazing! I use canned chicken in place of rotisserie (easier, quicker and just as delicious!) I use 3 large cans. Thanks for all the yummy recipes Christy! You rock!
You’re welcome. Recipes are made to be shared.
I love this recipe. I’m planning to freeze some for meals after my baby is born. What is the process for that? Do you freeze them with the sauce or just the tortilla part and then add sauce just before baking? I’m clueless.
You can definitely freeze it with the sauce!
Made these last night and LOVE them! Thank you for sharing!
You’re welcome!!