Honey Lime Chicken Enchiladas

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.

Course Dinner

Cuisine Mexican

Keyword honey lime chicken enchiladas

Prep Time 15

Cook Time 30

Marinade Time 30

Total Time 1 15

Servings enchiladas

Calories 489kcal

Author Jessica - Together as Family

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 9x13-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

Chili Powder : I find that 1½ teaspoons to 2 teaspoons is a good amount to pair with the sweetness and fresh lime juice flavors. However, if you want less "mild spice" then use 1 teaspoon chili powder or less. If you want more "spice" then use 1 tablespoon chili powder.

Tip : After filling the tortillas with the chicken mixture you may have just a little amount of marinade still left in the bowl. Pour this into the creamy enchilada mixture when mixing the enchilada sauce and heavy cream together. I always do this and love it!

Cheese : Use any cheese, or combination of cheese, you prefer. I will often use half shredded Monterey Jack cheese and half shredded Colby Jack cheese. Other options include Pepper Jack cheese, Cheddar, Mexican blend cheese, or other Mexican melt cheese.

Serving Size : The flour tortillas come in a 10 pack and I can usually squeeze 10 of them into my 9x13 baking dish just fine. If wanted, only fill 8 of the tortillas (just add more chicken filling and cheese to each one) if you don't want to overcrowd the baking dish.

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