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 - my go-to easy Mexican dinner for company that is freezer friendly. the-girl-who-ate-everything.com

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.
Honey Lime Chicken Enchiladas - my go-to easy Mexican dinner for company that is freezer friendly. the-girl-who-ate-everything.com
You use rotisserie chicken or any leftover chicken you have. Add some honey, lime juice, and chili powder for some kick.
Honey Lime Chicken Enchiladas - my go-to easy Mexican dinner for company that is freezer friendly. the-girl-who-ate-everything.com
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.
We like to serve these with black beans, Cilantro Lime Rice, Guacamole, and Pico De Gallo.

If you love these Honey Lime Chicken Enchiladas, you’ll love these Mexican recipes:

Salsa Verde Enchiladas

Honey Lime Chicken Enchiladas - my go-to easy Mexican dinner for company that is freezer friendly. the-girl-who-ate-everything.com
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5 from 1 vote

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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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

 Honey Lime Chicken Enchiladas - my go-to easy Mexican dinner for company that is freezer friendly. the-girl-who-ate-everything.com