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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 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.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings


  • 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


  1. Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.

  2. 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.

  3. 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.

  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 1 cup of cheese on top for the last 5 minutes of baking.  I serve mine with sour cream, pico de gallo, cilantro lime rice, and black beans.

Recipe Notes

Source: The Sisters Café