Way back in 2008, when I saw these honey lime chicken enchiladas on Mel’s Kitchen Café, I knew I had to give them a try. My husband loves Mexican food and this recipe seemed so different from your typical enchilada recipes!

So when I went to the store the other day, they had marked down the fully cooked rotisserie chickens to make room for the fresh ones. So, I picked up a chicken and knew exactly what recipe to use it in, these Chicken Enchiladas!

We absolutely love these enchiladas. They are so different, very yummy and sweet. In my book, they taste like a chicken version of Café Rio’s sweet pork. This has been in my tried and true file since we first gave them a try.

The chicken is full of flavor. The combination of honey, lime, chili powder, and garlic is perfection.

Ingredients to Make Honey Lime Chicken Enchiladas

• HONEY
• LIME JUICE
• CHILI POWDER
• GARLIC POWDER
• CHICKEN, COOKED AND SHREDDED
• FLOUR TORTILLAS
• MONTEREY JACK CHEESE
• GREEN ENCHILADA SAUCE
• HEAVY CREAM (OPTIONAL)

How to Make Honey Lime Chicken Enchiladas

To start, you combine honey, lime juice, chili powder, and garlic powder in a large bowl or gallon sized ziploc bag. Add in the shredded cooked chicken and toss well to coat it all well.

Allow this mixture to marinate for at least 1/2 hour. I put mine in the fridge in the morning and leave it there all day until I’m ready to cook dinner.

Pour 1/2 cup of the green enchilada sauce on the bottom of a 9X13 baking pan. Spead it out to evenly coat the bottom of pan.

Fill each of the flour tortillas with some of the marinated chicken mixture along with some of the shredded cheese. Just be sure to reserve about 1 cup of cheese to sprinkle on top of enchiladas. Also, save any remaining marinade. You will be using it it in the sauce.

Take the filled tortillas and place seam-side down in the 9 x 13 baking dish. Mix the remaining enchilada sauce with the cream and leftover marinade.

Pour this sauce on top of the enchiladas and sprinkle with the remaining 1 cup cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Frequently Asked Questions

How long should I marinate the chicken in the honey-lime mixture?
Marinate the chicken in the honey-lime mixture for at least 30 minutes. For best results, you can marinate it for up to a few hours to allow the flavors to fully develop.

Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake. Just be sure to cover them tightly with foil or plastic wrap. When you are ready to bake, follow the instructions. You may need to add a few extra minutes if baking from the fridge.

What type of tortillas should I use?
Flour tortillas are recommended for this recipe because they hold up well with the filling and sauce. However, you can also use corn tortillas if you prefer a more traditional flavor.

Can I use a different type of cheese?
Yes, you can use other types of cheese such as cheddar or a Mexican cheese blend. Choose a cheese that melts well and complements the flavors of the enchiladas.

FOR MORE RECIPES LIKE THIS, TRY:

• Slow Cooker Chicken Enchiladas
• Cream Cream Chicken Enchiladas
• Easy Ground Beef Enchiladas
• Beef and Bean Enchiladas

Recipe adapted from Mel’s Kitchen Café.

This is the original photo from this post when it was first shared in May 2008.