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Home » Blog » Recipes » Main Dish » Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

Jan 13, 2020 · Modified: Apr 29, 2020 by Pam Dana · This post may contain affiliate links · 14 Comments

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A delicious and sweet dinner, these Honey Lime Chicken Enchiladas, will have the whole family asking for seconds! The chicken mixture is also great for salads, burritos and more!

This recipe is one that every family should have in their recipe book! The flavor is amazing and just hits the spot with each and every bite! I love to serve them with my Easy Bean Dip and Cilantro Lime Rice!

A pan of Honey Lime Chicken Enchiladas, topped with lettuce, pico and cilantro!

The thing I love most about Enchiladas is that they are not an exact science! You can make them to order! So, with that said, take this recipe and feel free to add anything you’d like — some have added black beans, corn, onions and green chilis to the enchilada filling!

One other tip – when you are making the chicken mixture – DOUBLE IT!  Then freeze the 2nd half of meat. That way when you are craving it again, all you have to do is pull the meat out of the freezer and assemble your enchiladas!

SHOULD I USE FLOUR OR CORN TORTILLAS FOR ENCHILADAS?

It’s really a personal preference, because both work! A lot of enchilada recipes call for corn tortillas. For this specific recipe, I prefer using a large flour tortilla. However, if you prefer corn tortillas, feel free to use them!

WHAT KIND OF CHEESE SHOULD I USE IN THESE ENCHILADAS?

The most popular type of cheese used in these enchiladas is cheddar cheese. However, another popular choice is Monterey Jack. I always stock Colby Monterey Jack Cheese and even use it sometimes when it’s what I have on hand! All 3 taste great in this recipe! But again, cheddar cheese is probably the most popular.

A close up picture of a cut open Honey Lime Chicken Enchilada, topped with cilantro, sour cream, pico, avocado and limes!

HONEY LIME CHICKEN ENCHILADA INGREDIENTS

  • 4 Cups Shredded Chicken (3-4 large chicken breasts or rotisserie chicken)
  • ½ Cup Honey
  • ½ Cup Lime Juice (2-3 limes)
  • 2 Tablespoons Chili Powder
  • 1 teaspoon Garlic Powder
  • 20 oz Green Enchilada Sauce (I use 2 – 10 oz cans)
  • 1 Cup Heavy Whipping Cream
  • 4 Cups Shredded Monterey Jack Cheese
  • 8 Flour Tortillas (or corn if preferred)

HOW TO MAKE HONEY LIME CHICKEN ENCHILADAS

Chicken Marinade

The first thing you need to do is prepare the chicken — take the shredded chicken (or rotisserie chicken) and combine it with the honey, lime, chili powder and garlic powder.

Mix it all together in a large ziplock bowl, pan or bowl and allow it to marinate for at least 30 minutes. I actually prefer to make mine in the morning and allow it to marinate all day, until I assemble my enchiladas that evening for dinner.

A bowl of honey lime shredded chicken, with some limes off to the side.

Creamy Enchilada Sauce

Next, combine your canned green enchilada sauce and heavy whipping cream and mix.

Now it’s time to assemble the enchiladas!

HOW TO PREPARE CHICKEN ENCHILADAS

4 pictures showing the stages of rolling each Honey Lime Chicken Enchilada up.

  1. Gather the tortillas, mixed enchilada sauce, marinaded chicken and cheese.
  2. Take a spoonful of sauce and spread it on the center area of the tortilla.
  3. Then spread out about ½ cup of the chicken mixture over the sauce.
  4. Next, sprinkle a little of the cheese mixture on top of the chicken.
  5. Lastly, take one side of the tortilla and fold it over. Then roll the tortilla up.

HOW TO ASSEMBLE THE PAN OF ENCHILADAS

4 pictures showing how to assemble a pan of Honey Lime Chicken Enchilada up.

  1. Take a 9×13 pan, grease it and then pour about ½ – ¾ cup of the creamy green enchilada sauce in the bottom of the pan.
  2. Prepare each enchilada as instructed above and then place them in the pan — the pan can usually fit about 8 enchiladas.
  3. After the pan is full, top the enchiladas with the remaining sauce.
  4. Top the entire pan with the rest of the shredded cheese.
  5. Bake at 350 degrees for 25 minutes.

A pan of Honey Lime Chicken Enchiladas, topped with lettuce, pico and cilantro!

CAN I FREEZE ENCHILADAS?

Yes! There are two ways you can approach this! I actually prefer to just make the chicken mixture and freeze that in a freezer safe container. Then the day of, I thaw the chicken and assemble the enchiladas. I have found that the tortillas can end up being a little soggy when preassembled and then frozen.

However, if I am going to preassemble and freeze them, then I prefer to use corn tortillas. They seem to handle it better without having the tortilla get a little soggy. Another trick my friend taught me, was to quickly fry the tortillas, before assembling. This helps keep the moisture out. I also always use disposable freezer pans, so I’m not low on my glass pans.

When I freeze pans of enchiladas, I double foil the top. It can stay in the freezer for up to 3 months.

To cook from a frozen state, bake covered at 350 degrees for 1 ½ hours covered. Then uncover and cook for an additional 30 minutes.

To cook when thawed, bake at 350 degrees from 30 minutes.

WHAT SHOULD I SERVE WITH MY ENCHILADAS?

I like to serve my enchiladas with:

  • Shredded Lettuce
  • Cilantro
  • Pico
  • Sour Cream
  • Guacamole or Avocado
  • Sliced Limes

Other good sides to serve with the enchiladas:

  • Easy Bean Dip or a can of black beans
  • Cilantro Lime Rice or Mexican Rice
  • Corn Salsa — this recipe from Pretty Providence makes a great topping.
  • Chips and Salsa

A close up picture of a cut open Honey Lime Chicken Enchilada, topped with cilantro, sour cream, pico, avocado and limes!

A pan of Honey Lime Chicken Enchiladas, topped with lettuce, pico and cilantro!
Print Recipe
5 from 4 votes

Honey Lime Chicken Enchiladas

A Sweet and Savory Enchilada recipe that you're whole family with LOVE! The chicken mixture is great for burritos, salads and more!
Prep Time20 mins
Cook Time25 mins
Marinating Time30 mins
Total Time1 hr 15 mins
Course: Main Dish
Cuisine: Mexican
Servings: 8 people
Calories: 645kcal
Author: Over The Big Moon

Ingredients

CHICKEN MIXTURE INGREDIENTS

  • 4 Cups Chicken cooked and shredded (I use 3-4 chicken breasts or rotisserie chicken)
  • .5 Cup Honey
  • .5 Cup Lime Juice 2-3 large limes
  • 1.5 Tablespoons Chili Powder to preference
  • 2 Teaspoons Garlic Powder

ENCHILADA SAUCE INGREDIENTS

  • 20 ounces Green Enchilada Sauce (2 - 10 oz cans)
  • 1 Cup Heavy Cream

OTHER INGREDIENTS

  • 8-10 Flour Tortillas (or corn tortillas if preferred)
  • 3-4 Cups Colby Monterey Jack Cheese mixed and shredded

OPTIONAL ADDED INGREDIENTS

  • 1 Yellow Onion sautéed
  • 1 Can Black Beans
  • 1 Can Corn

Instructions

CHICKEN MARINADE INSTRUCTIONS

  • Cook and shred the chicken or use rotisserie chicken. Combine the shredded chicken with the honey, lime juice, chili powder and garlic powder. Allow to marinade at a minimum of 30 minutes, but I generally make it in the morning and let it marinate until I prepare the enchiladas for dinner.

ENCHILADA SAUCE INSTRUCTIONS

  • Combine the 20 oz of Green Enchilada Sauce with the 1 Cup Heavy Cream and Mix.

ENCHILADA ASSEMBLY INSTRUCTIONS

  • Take your 9x13 pan and grease it. Then add a ½ cup - ¾ cup of the enchilada sauce mixture to the bottom of the pan.
  • Take a tortilla and spread a large spoonful of the sauce in the center of the tortilla.
  • Take about ½ cup of the chicken mixture and spread it over the sauce in the center of the tortilla.
  • Top the chicken with some shredded cheese.
  • Fold one of the sides over and then roll your enchilada up and place it in the pan.
  • At this time, feel free to add any additional ingredients -- black beans, corn, sautéed onions, etc.
  • Once your pan is full, pour the remaining enchilada sauce over the enchiladas and then sprinkle the remaining cheese over the top.
  • Cook at 350 for approx. 20-25 minutes.

Video

Notes

Enchiladas can be frozen for up to 3 months. To cook from a frozen state, bake covered at 350 degrees for 1 ½ hours covered. Then uncover and cook for an additional 30 minutes.To cook when thawed, bake at 350 degrees from 30 minutes.

Nutrition

Serving: 1Enchilada | Calories: 645kcal | Carbohydrates: 63g | Protein: 26g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 108mg | Sodium: 1177mg | Potassium: 492mg | Fiber: 7g | Sugar: 27g | Vitamin A: 2027IU | Vitamin C: 11mg | Calcium: 415mg | Iron: 3mg
Tried this recipe?Mention @OverTheBigMoon or tag #OverTheBigMoon!

A pan of Honey Lime Chicken Enchiladas, topped with lettuce, pico and cilantro!

ENJOY!  Seriously, doesn’t it look amazing?  I love the mix of the sweetness of the honey, citrus from the lime and flavor from the chili powder! In my opinion, they all come together to make the perfect Enchilada!

Follow me on INSTAGRAM, PINTEREST, TWITTER and FACEBOOK for recipes, DIY’s and more!

If you’ve tried this recipe, I’d love it if you’d comment and rate the recipe! I love to hear feedback and answer questions!

 

Make sure to pin this post for later too! Thanks so much friends! Have a great day!

*This post was originally published in August 2014 and has been updated with new pictures, a video tutorial and information.

Reader Interactions

Comments

  1. Veronica M Legutko

    August 21, 2020 at 7:52 pm

    I have been making a dish similar to this. I use fresh garlic in the marinade. I also use salsa verde instead of the green enchilada sauce, I also use corn tortillas. I layer the tortillas, chicken and Mexican cheese blend. I do use half and half mixed with the salsa verde for the sauce and top with cheese. bbake

    Reply
    • Pam Dana

      August 24, 2020 at 1:12 pm

      Sounds delicious! Thanks for sharing!

      Reply
  2. Natalie

    January 13, 2020 at 7:34 pm

    5 stars
    My family loves these!! Love the honey in them! It adds a delicious flavor! Only way to eat these!

    Reply
    • Pam Dana

      January 16, 2020 at 9:54 am

      Yes! Couldn’t agree more!!

      Reply
  3. Katie

    January 13, 2020 at 7:23 pm

    These look AMAZING. I can’t wait to try them!

    Reply
  4. Krissy Allori

    January 13, 2020 at 6:57 pm

    5 stars
    These enchiladas are so good. I love the balance of the sweet and savory in them. I’ll be making them again.

    Reply
    • Pam Dana

      January 16, 2020 at 9:55 am

      Yay! I’m so glad you loved them!

      Reply
  5. Sydney

    January 13, 2020 at 6:36 pm

    5 stars
    These are seriously the best enchiladas! Even my picky eater asked for seconds!!

    Reply
    • Pam Dana

      January 13, 2020 at 6:50 pm

      Yay! So glad your family loved it! Thank you!

      Reply
  6. Sarah Skaggs

    January 13, 2020 at 6:24 pm

    5 stars
    These are amazing!!! Our whole fam loves them

    Reply
    • Pam Dana

      January 13, 2020 at 6:51 pm

      So glad to hear that! Thank you!

      Reply
  7. Stephanie R.

    August 08, 2014 at 1:03 pm

    These enchiladas look incredible!!!

    Reply
  8. Summer

    August 08, 2014 at 8:53 am

    Oh these look delicious. I love enchiladas – I will for sure try your recipe!

    Reply
  9. aimee

    August 08, 2014 at 8:31 am

    Mmm I love enchiladas. And these honey lime chicken enchiladas sound so good!!

    Reply

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Welcome! I’m Pam, a mom of 3 and a lover of reading, TV, the sun, and Mexican food! Here I love sharing easy everyday recipes, printables, Cricut crafts, holiday fun, and kids activities! Learn more about me over on my About Page or on Instagram! Have a fantastic day!

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