Honey Lime Chicken Enchiladas
Honey Lime Chicken Enchiladas are my go-to easy Mexican dinner for company that is also freezer friendly. If you like a sweet/savory chicken recipe, you’ll love this chicken dish!
HONEY LIME CHICKEN ENCHILADAS
These Honey Lime Chicken Enchiladas have been our go-to Mexican meal for company or to give to a friend in need.
John absolutely loves these! 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. With a creamy enchilada sauce on top, these are to die for!
You use rotisserie chicken or any leftover chicken you have. Add some honey, lime juice, and chili powder for some kick.
TOPPINGS
Enchiladas in my opinion are all about the toppings. A healthy serving of sour cream, guac, and pico are essential!
FREEZER FRIENDLY
These enchiladas freeze great and are a great meal to give a new mom or a friend in need!
OTHER MEXICAN RECIPES:
- Salsa Verde Enchiladas
- Creamy Shrimp Enchiladas
- One-Pan Chicken Enchilada Skillet
- Mexican Stuffed Shells
- Taco Pizza
- Fiesta Chicken Pasta Bake
- Horchata
- Baked Chicken Chimichangas
- Tater Taco Casserole
- Taco Grilled Cheese
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.
Ingredients
- 1/3 cup honey
- 1/4 cup lime juice
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 2 pounds chicken, cooked and shredded , (about 3-4 cups, rotisserie chicken works well here)
- 8-10 soft taco size flour tortillas
- 4 cups shredded Monterey jack or cheddar cheese
- 2 cups green enchilada sauce
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.
- Mix 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 or up to 8 hours.
- Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom, about a 1/2 cup. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
- 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.
- Bake at 350 degrees for 25-30 minutes until brown and crispy on top. Add the reserved 1 cup of cheese on top for the last 5 minutes of baking. Â I serve mine with sour cream, pico de gallo, cilantro lime rice, and black beans.
These were awesome!!!  Followed the recipe to a T used about 4 cups of chicken from Costco rotisserie.  Only thing I change for next time is probably cutting the heavy cream down to half of a cup I think that would be enough for the creaminess and cut a few calories 🙂
Thank yoU!
We really enjoyed these. Followed the directions exactly except I didn’t have chili powder so I used 1/2 paprika and 1/2 chipotle. The amount of heat was good for my non-spice loving son. We all agreed it’s a great spin to traditional enchiladas. Served with fresh cilantro on top and romaine lettuce for a crunch. Will definitely make again!
Um…these are delicious. I followed the recipe exactly as written. So good.
Thank you!
These enchiladas were perfection !! Rave reviews from my family!!! Â Will definitely try the freezing option in the futureÂ
Thank you!
How do you recommend baking them from frozen?
The recipe has changed a bit since you first posted it. You’ve added double the cream and given the chicken and cheese amounts in cups instead of weight. I made it yesterday and gave away trays to each of my brothers and my father. Everyone is raving about them.
Has it? I haven’t touched it in years?
How much honey is there?
1/3 cup is what is listed in the recipe.
Hey Christy! Thanks so much for sharing thing recipe! Do you bake them before freezing them? Making for a new mom.
Thanks so much!Â
You don’t need to bake them before freezing.
I had soooooo much liquid left in the pan but I followed the recipe exactly!!
Love the combination of the honey and heat! Â Super easy dinner and restaurant-quality.
Highly recommend as a weeknight dinner.
Glad you liked it!
These are THE BEST enchiladas I have ever made. The ingredients mixed so well together; we couldn’t get enough!! On a side note – I used sesame oil in the cilantro rice and it added a very nice flavor to it. Thanks so much for sharing the recipe!!!
Ooh sounds like a great addition.
Do you have the nutritional info?
Made these last night and my very picky eating boys loved them! Thanks again for making dinner time a great time!
You are welcome!
Delicious. Definitely a crowd pleaser!
Thank you!
I have had this recipe bookmarked for some time and finally made tonite. It was absolutely amazing. I made a few changes based on what I had on hand. Served with a tomato and avocado salad. My new favorite enchilada recipe. Thanks for sharing.
One of my faves!
In the printed recipe it says garlic powder… in the video she says garlic salt. Which is it?
Kathleen, I don’t have a video of this recipe so you must have seen someone else’s video?
Made these last night and LOVE them! Thank you for sharing!
You’re welcome!!
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!
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 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.
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.
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!!!
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!
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!
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!
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.