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Honey Lime Chicken Enchiladas

by Laura

If your haven’t figured out by now, my favorite food blog is Mel’s Kitchen Cafe. I have never been disappointed with any of her recipes. When I saw these enchiladas on her blog and 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 Honey Lime Chicken Enchiladas. We absolutely loved them. They are so different, very yummy and sweet. In my book, it’s like a chicken version of Cafe Rio’s sweet pork. This is now in my tried and true file. Thanks again to Melanie at Mel’s Kitchen Cafe.

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Honey Lime Chicken Enchiladas


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Ingredients

  • 6 tablespoons honey
  • 5 tablespoons lime juice (appox. the juice of 1 large lime)
  • 1 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1 lb chicken, cooked and shredded (I used a rotisserie chicken or it is about 3 small chicken breasts)
  • 810 flour tortillas
  • 1 pound shredded monterey jack cheese, divided
  • 16 ounces green enchilada sauce, divided
  • 1 cup heavy cream (optional)

Instructions

  1. In a bowl or gallon sized ziploc bag, combine the honey, lime juice, chili powder, and garlic powder. Add the shredded chicken and toss to coat well. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
  2. Pour 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan and spead to evenly coat the pan.
  3. Fill flour tortillas with marinated chicken and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas. Also safe any marinade.
  4. Place filled tortillas in the 9 x 13 pan.
  5. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with remaining 1 cup cheese.
  6. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Notes

This meal can be frozen prior to baking. To bake, preheat oven to 350 degrees and bake frozen enchiladas, covered for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

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Recipe adapted from Mel’s Kitchen Cafe.

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9 comments

Saving Money on Freezer Meals – MakeAheadMealMom May 14, 2017 - 10:58 am

[…] great recipe to do when tortillas are on sale?  Honey Lime Chicken Enchiladas!  Yummy!! (And Old El Paso enchilada sauce was on sale at Harmon’s last […]

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N.G.F. – Naturally Gluten Free March 9, 2016 - 2:54 pm

[…] Prep time 45 mins Cook time 35 mins Total time 1 hour 20 mins   adapted from Real Mom Kitchen Author: Jill Serves: 4-6 […]

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Honey Lime Chicken Enchiladas - One Good Thing by Jillee October 8, 2015 - 10:25 pm

[…] adapted from Real Mom Kitchen […]

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Flashback Friday – Honey Lime Chicken Enchiladas | Real Mom Kitchen September 15, 2012 - 7:15 am

[…] Honey Lime Chicken Enchiladas Be Sociable, Share! Tweet […]

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Honey Lime Chicken Enchiladas & Red Velvet Cupcakes! | One Good Thing by Jillee May 3, 2012 - 2:40 pm

[…] day.  Britta chose a fairly new addition to our “family favorites file”….Honey Lime Chicken Enchiladas!  A recipe I found over at […]

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Amber February 7, 2011 - 2:58 pm

I am planning on making this for a friend due in a few weeks. I am going to freeze them in a foil pan and give it to her. Do you think they will need to thaw before baking? Or should I just have her throw them into the oven frozen and cook longer? Thanks for any help you can send my way. Shes got no maternity leave and is going to use her 4 vacation days to spend with her son before heading back to work. Her husband is out of work as well, its so hard. 🙁 Thanks for this recipe, I am going to do the same with your Costa Vida Chicken as well! Have a great day!

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Recipe Rewind – Mexican Dishes for the Super Bowl | Real Mom Kitchen February 2, 2011 - 6:15 am

[…] what would be great to serve at the Super Bowl.  I must recommend if you have never tried the Honey Lime Chicken Enchiladas you must!   It was a recipe I shared when my blog was just a month old, so the photography […]

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Laura May 4, 2008 - 7:47 pm

They were a little on the soupy side, but not too bad. I think I’ll try 3/4 cup next time, then if still a little runny the go down to 1/2 cup. I also didn’t have any marinate left in with my chicken to add to the sauce, so I didn’t have any liquid there to add.

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Melanie May 4, 2008 - 12:50 pm

Oh, yay! I’m glad you liked them. I made them this week, too. I don’t know if you noticed, but I think there is too much cream in the recipe – my enchiladas came out kind of soupy this time. I think I’ll reduce the cream to 1/2 cup and then mix it with the enchilada sauce. What do you think?

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