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Tasty Honey Lime Chicken Enchiladas

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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!

Honey Lime Chicken Enchiladas with bite cut out

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.

  • HONEY
  • LIME JUICE
  • CHILI POWDER
  • GARLIC POWDER
  • CHICKEN, COOKED AND SHREDDED
  • FLOUR TORTILLAS
  • MONTEREY JACK CHEESE
  • GREEN ENCHILADA SAUCE
  • HEAVY CREAM (OPTIONAL)
Honey Lime Chicken Enchilada plated with tortillas in background

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.

Honey Lime Chicken Enchiladas on plate next to rice

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.

Honey Lime Chicken Enchilada with ingredients in background

Honey Lime Chicken Enchiladas

Real Mom Kitchen

These Honey Lime Chicken Enchiladas combine tender shredded chicken marinated in a sweet and tangy honey-lime sauce with melted cheese and enchilada sauce, all wrapped in soft tortillas. Perfect for a flavorful and easy weeknight dinner!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Mexican
Servings 8 servings
Calories 520 kcal

Ingredients
  

  • 6 Tbsp honey
  • 5 Tbsp lime juice appox. the juice of 1 large lime
  • 1 Tbsp chili powder
  • ½ tsp garlic powder
  • 1 lb chicken cooked and shredded (I used a rotisserie chicken or about 3 small chicken breasts)
  • 8-10 flour tortillas
  • 1 pound shredded Monterey jack cheese divided
  • 1 (16 oz) can green enchilada sauce, divided
  • ¾ cup heavy cream

Instructions
 

  • 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 30 minutes. I put mine in a ziploc bag in the morning and left it in the refrigerator all day.
  • Pour 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan and spead to evenly coat the pan.
  • Put marinated chicken and shredded cheese in flour tortillas, saving 1 cup of cheese to sprinkle on top. Also save the marinade.
  • Place filled tortillas in the 9 x 13 pan.
  • Mix the remaining enchilada sauce with the cream and leftover marinade. Pour this sauce on top of the enchiladas and sprinkle with remaining 1 cup cheese.
  • Bake at 350 degrees for 30 minutes until brown and crispy on top.

Notes

You can freeze this meal before baking it. 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.

Nutrition

Serving: 1 serving | Calories: 520kcal | Carbohydrates: 35g | Protein: 30g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 1142mg | Potassium: 355mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1460IU | Vitamin C: 5mg | Calcium: 490mg | Iron: 2mg
Keyword chicken enchiladas, green chile enchiladas
Tried this recipe?Let us know how it was!

Recipe adapted from Mel’s Kitchen Café.

Honey Lime Chicken Enchiladas | realmomkitchen.com

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

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9 Comments

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  6. 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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  8. 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.

  9. 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?