HONEY LIME CHICKEN ENCHILADAS

Honey Lime Chicken Enchiladas are made with a little bit of honey, a little bit of lime and a delicious creamy green sauce. This easy chicken enchilada recipe is so simple and the flavors are incredible!

Honey Lime Chicken Enchiladas are made by marinating the cooked chicken in a lime juice, honey, chili powder and garlic mixture for about an hour. Just this one little step adds so much flavor to the chicken enchilada recipe! I also love that this recipe doesn’t call for sour cream or canned soup – the sauce is made with just green enchilada sauce, cream and milk.

I have always loved chicken enchiladas and have tried several different recipes that are very similar and they have all been good.  Some of my friends have been raving about this particular recipe for a while now and so I finally decided to give it a try for a family dinner and it was a big success!  The honey and lime marinade for the chicken adds fantastic flavor and a fun little twist on a time tested classic dish!

Ingredients in Honey Lime Chicken Enchiladas

1/4 cup honey
1/4 cup lime juice
2 tsp. to 1 Tbsp. chili powder, to taste (I used 2 tsp and it still had a pretty good kick to it so be careful not to make the mixture too spicy!)
2 large garlic cloves, finely minced
2 large chicken breasts, cooked and shredded
8 flour tortillas
3 cups Mexican cheese blend, shredded
2 – 10 oz cans green enchilada sauce
1/2 cup heavy cream
1/4 cup milk

How to make Honey Lime Chicken Enchiladas

Place chicken in a bowl.  In a small bowl, whisk together honey, lime juice, chili powder and garlic. Pour over chicken and toss to combine.  Marinate in fridge for 30 minutes to an hour.

Preheat oven to 375°.  Slightly heat up tortillas in the microwave to make them more flexible.  Spray 9X13 pan with cooking spray.

In another bowl, combine enchilada sauce, cream and milk.  Spread about 3/4 cup of the mixture in the bottom of the 9X13 to prevent tortillas from sticking.  Fill each tortilla with cheese and chicken and then roll up and place in pan, seam-side down.

Top with remaining sauce and sprinkle with remaining cheese.  Bake for 30-35 minutes or until bubbly and lightly golden brown.

I like to top my enchiladas with sour cream, avocado/guacamole and salsa, but feel free to add anything you want on top! I like to have rice and beans with my enchiladas too, and these Instant Pot Refried Beans have become my recent favorite to make with any Mexican dish – they are soooo good!

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas are made with a little bit of honey and a little bit of lime and a delicious creamy green sauce. This easy chicken enchilada recipe is so simple and the flavors are incredible!

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: honey lime chicken enchiladas

Prep Time: 2 hours hours 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8

Author: Jessica & Nellie

Ingredients

• 1/4 cup honey
• 1/4 cup lime juice
• 2 tsp. to 1 Tbsp. chili powder to taste (I used 2 tsp and it still had a pretty good kick to it so be careful not to make the mixture too spicy!)
• 2 large garlic cloves finely minced
• 2 large chicken breasts cooked and shredded
• 8 flour tortillas
• 3 cups Mexican cheese blend shredded
• 2 - 10 oz cans green enchilada sauce
• 1/2 cup heavy cream
• 1/4 cup milk

Instructions

• Place chicken in a bowl.  In a small bowl, whisk together honey, lime juice, chili powder and garlic. Pour over chicken and toss to combine.  Marinate in fridge for 30 minutes to an hour.
• Preheat oven to 375°.  Slightly heat up tortillas in the microwave to make them more flexible.  Spray 9X13 pan with cooking spray.
• In another bowl, combine enchilada sauce, cream and milk.  Spread about 3/4 cup of the mixture in the bottom of the 9X13 to prevent tortillas from sticking.  Fill each tortilla with cheese and chicken and then roll up and place in pan, seam-side down.
• Top with remaining sauce and sprinkle with remaining cheese.  Bake for 30-35 minutes or until bubbly and lightly golden brown.

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What is the best way to cook chicken?

You can use any type of cooked, shredded chicken to make chicken enchiladas.  One of my favorite ways to make shredded chicken is in the crockpot. Just place the chicken breasts in a slow cooker with a can of chicken broth for about 5-6 hours on low and it will shred easily with two forks. Chicken is always moist and tender and falls apart easily with this method of cooking!

You can also use an instant pot to make chicken – I do it all the time and it is so fast and easy! Place the chicken in an instant pot and set to cook for about 8 minutes for fresh chicken breasts and 10 for frozen chicken breasts. You will use high pressure for the cooking time and then do a quick pressure release as soon as the time is up. The chicken should be perfectly cooked and fall apart easily!

I often use rotisserie chicken in chicken recipes and rotisserie chicken works well in this recipe. When I’m at Costco, I usually pick up a few rotisserie chickens and then shred them up and divide the chicken into freezer bags to store for recipes like this one. So easy!

Honey Lime Chicken Enchiladas are made with a little bit of honey, a little bit of lime and a delicious creamy green sauce. This easy chicken enchilada recipe is so simple and the flavors are incredible!