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Honey Lime Chicken Enchiladas are sweet, tangy, creamy, and packed with delicious flavor! Made with tender shredded chicken marinated in a sweet honey-lime sauce, wrapped in soft flour tortillas, and covered in a creamy green chili enchilada sauce and melted cheese. This easy chicken enchilada recipe is a family favorite.
Easy Honey Lime Chicken Enchiladas Recipe
You may never go back to your traditional enchilada recipe after making these amazing honey lime chicken enchiladas – they really are the perfect Mexican dish!
The combination of honey, fresh lime juice, garlic, and seasonings gives the chicken a sweet and tangy flavor that pairs perfectly with the creamy sauce and gooey cheese. The mild spice + sweetness of the honey + bright citrus flavor + creamy sauce is the perfect combo!
Best of all, this recipe uses simple ingredients like canned enchilada sauce and already cooked chicken – which means it’s a great recipe to use a rotisserie chicken in, and actually, it’s one of my absolute favorite ways to use a rotisserie chicken that I grab from Costco.
Whether you’re looking for a simple weeknight dinner for the whole family or a comforting meal to share with family & friends, these honey lime chicken enchiladas are sure to become a regular on your dinner menu, and your family might just think they’re the ‘best enchiladas’ ♥
Why You’ll Love These Honey Lime Chicken Enchiladas
- 🍋🟩 Sweet and Tangy Flavor : Honey and lime create a delicious balance of sweetness and citrus.
- 🍯 Easy To Make : Simple ingredients and straightforward steps make this recipe perfect for home cooks.
- 🍋🟩 Creamy and Cheesy : Green enchilada sauce and melted cheese make every bite comforting and satisfying.
- 🍯 Easy Make Ahead Recipe : Prepare the chicken mixture ahead of time (up to 8 hours) for maximum marinade time.
- 🍋🟩 Family-Friendly Dinner : Serve these enchiladas with beans, rice, and your favorite toppings. The mild spice appeals to kids and adults.
Ingredients Needed
- Green Chili Enchilada Sauce : One 10 ounce can.
- Honey
- Freshly Squeezed Lime Juice : Do not substitute with bottled lime juice! It won’t taste the same.
- Chili Powder, Cumin, Garlic Powder, Kosher Salt : The dried seasonings needed.
- Shredded Chicken : 3 cups of cooked, shredded chicken is needed; use a rotisserie chicken for easy prep.
- Shredded Monterey Jack Cheese : Buy a block of Monterey Jack cheese and shred it using a cheese grater, freshly shredded cheese melts better and smoother.
- Flour Tortillas : Use flour tortillas that are about 8-inches in diameter. Typically they’re labeled as ‘soft taco size’.
- Heavy Cream : No substitutes!
- Enchilada Toppings : These are optional and are for serving; diced tomatoes, shredded lettuce, sour cream, avocado slices or chunks, and chopped cilantro are some of our favorites.
How To Make Honey Lime Enchiladas With Chicken (Printable Recipe Card)
In a large bowl, whisk together the honey, lime juice, chili powder, cumin, garlic powder, and kosher salt until well combined.
Add the shredded cooked chicken and stir together well until the chicken is coated in the seasoning mixture. Cover and let marinate for at least 30 minutes, or up to 8 hours, before proceeding. This is optional but I highly recommend it.
When ready to make, preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray. Spread 1/4 cup of the green chili enchilada sauce into the bottom of the baking dish. Set aside the remaining enchilada sauce for later.
Heat the flour tortillas in the microwave until soft and pliable; about 40 seconds.
Working with one tortilla at a time, fill the tortilla with two spoonfuls of the chicken mixture and sprinkle about 2 tablespoons of the shredded Monterey Jack over top. Roll up the tortilla tightly, and place seam-side down inside the baking dish. Repeat with remaining tortillas.
Mix the remaining enchilada sauce and the heavy cream together in a small bowl. If you have leftover marinade from the chicken mixture, add it into the creamy sauce as well (I love doing this but it’s optional).
Pour the creamy enchilada sauce mixture over top of the enchiladas.
Bake for 25-30 minutes or until golden brown and crispy on top.
Sprinkle the remaining cheese over top, and continue cooking for a few minutes just until the cheese is melted. If you prefer the cheese browned and crispy, you can add it on top of the enchilada sauce before baking.
Serve the chicken enchiladas hot and topped with your preferred toppings; diced tomato, sour cream, diced avocado or guacamole, and chopped cilantro are some of our favorites. Enjoy!
How To Store Leftover Honey Lime Chicken Enchiladas
Store leftover enchiladas in an airtight container, or cover the baking dish with a lid, inside the refrigerator for up to 3 to 4 days. To reheat, place individual servings inside the microwave until heated through.
I don’t recommend storing the enchiladas with toppings on. So if you’re serving the enchiladas with toppings, I would let everyone top their own exactly how they want it, rather than topping the entire baking dish of enchiladas with the toppings.
What To Serve With Honey Lime Chicken Enchiladas
These sweet and tangy enchiladas pair well with a variety of easy side dishes.
- Mexican rice or cilantro lime rice; either homemade, store-bought, or a ready-to-prepare boxed mix of rice
- Refried beans or black beans
- Mexican street corn, corn salad, or a fiesta avocado salad
- Fresh guacamole and tortilla chips
- Pico de gallo or homemade salsa
- A simple green salad with a lime vinaigrette dressing
- Cilantro lime crema as a drizzling sauce
Pro Tips From The Test Kitchen
- Marinate The Chicken : I highly recommend marinating the chicken in the honey lime marinade for at least 30 minutes. It makes a huge different in the taste of the enchilada filling. The chicken marinade mixture can marinate for up to 8 hours if needed.
- Shred Your Own Cheese : Buy a block of Monterey Jack cheese and use a cheese grater/box grater to shred it yourself.
- Variations : Use any cheese, or combination of cheese, that you want. I usually end up using Monterey Jack cheese and some Colby Jack Cheese. Other options include shredded Pepper Jack cheese, Mexican blend cheese, or Mexican melting cheese, etc.
- Spice Level : For spicier enchiladas use a hot enchilada sauce, add more chili powder or use cayenne pepper instead, and top the enchiladas with topping such as sliced jalapeños. Another option is to use shredded Pepper Jack cheese.
- Chicken : Use leftover chicken, a rotisserie chicken, or cook chicken breasts your preferred way; in the slow cooker with a can of chicken broth, skillet pan, or the instant pot. The chicken needs to be cooked before adding into the honey lime mixture.
More Enchilada Recipes You’ll Love
- Cream Cheese Chicken Enchiladas
- Green Chili & Corn Chicken Enchiladas
- Cheesy Ground Beef & Rice Enchiladas
- Slow Cooker Cheesy Enchilada Meatballs
Honey Lime Chicken Enchiladas
Equipment
Ingredients
Honey Lime Chicken Marinade Mixture
- ⅓ cup honey
- ⅓ cup freshly squeezed lime juice
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 3 cups cooked shredded chicken
Enchiladas
- 1 can (10 oz) green chili enchilada sauce
- 10 soft-taco size flour tortillas (about 8-inches in diameter)
- ½ cup heavy cream
- 3 cups shredded monterey jack cheese divided
- diced tomatoes, chopped cilantro, sour cream, diced avaocado optional toppings for serving
Instructions
Honey Lime Chicken Marinade Mixture
- In a large bowl, whisk together the honey, lime juice, chili powder, cumin, garlic powder, and kosher salt until well combined.⅓ cup honey, ⅓ cup freshly squeezed lime juice, 2 teaspoons chili powder, 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon kosher salt, 3 cups cooked shredded chicken
- Add the shredded cooked chicken and stir together well until the chicken is coated in the seasoning mixture. Cover and let marinate, in the fridge, for at least 30 minutes, or up to 8 hours, before proceeding. This is optional but I highly recommend it.
Enchiladas
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray. Spread 1/4 cup of the green chili enchilada sauce into the bottom of the baking dish. Set aside the remaining enchilada sauce for later.1 can (10 oz) green chili enchilada sauce
- Heat the flour tortillas in the microwave until soft and pliable; about 40 seconds.10 soft-taco size flour tortillas
- Working with one tortilla at a time, fill the tortilla with two spoonfuls of the chicken mixture and sprinkle about 2 tablespoons of the shredded Monterey Jack over top. Roll up the tortilla tightly, and place seam-side down inside the baking dish. Repeat with remaining tortillas.3 cups shredded monterey jack cheese
- Mix the remaining enchilada sauce and the heavy cream together in a small bowl. If you have leftover marinade from the chicken mixture, add it into the creamy sauce as well (I love doing this but it’s optional).½ cup heavy cream
- Pour the creamy enchilada sauce mixture over top of the enchiladas.
- Bake for 25-30 minutes or until golden brown and crispy on top.
- Sprinkle the remaining cheese over top, and continue cooking for a few minutes just until the cheese is melted.*If you prefer the cheese browned and crispy, you can add it on top of the enchilada sauce before baking.
- Serve the chicken enchiladas hot and topped with your preferred toppings; diced tomato, sour cream, diced avocado or guacamole, and chopped cilantro are some of our favorites. Enjoy!diced tomatoes, chopped cilantro, sour cream, diced avaocado
Notes
Nutrition
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