Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchilada with ingredients in background

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Honey Lime Chicken Enchiladas

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!

Course Main Dish

Cuisine Mexican

Keyword chicken enchiladas, green chile enchiladas

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Calories 520kcal

Author Laura

Equipment

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