Name: Honey Lime Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 pound boneless skinless chicken breasts (about 2 large chicken breasts) (cooked and shredded); 1/3 cup honey; 1/4 cup lime juice ((or 2 large limes, juiced)); 2 tsp chili powder; 2 garlic cloves, minced ((or 1/2 tsp garlic powder)); 12 corn or flour tortillas; 2 cups Mexican shredded cheese blend; 1 can green enchilada sauce, 15 oz; 1/2 or 3/4 cup heavy cream; chopped cilantro to garnish

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These Honey Lime Chicken Enchiladas are an easy dinner with a combination of a sweet and spicy flavor and a creamy enchilada sauce on top.

These Honey Lime Chicken Enchiladas are my family’s favorite chicken enchiladas that they are regularly wanting me to make. The creamy sauce and sweet and spicy flavor make these enchiladas taste so good.

How Do You Make Chicken Enchilada Sauce?

This Honey Lime Chicken Enchilada sauce is very simple to make. It’s a combination of green enchilada sauce and heavy cream together. I personally like the Hatch Green Chile Enchilada Sauce or the Las Palmas Green Chile Enchilada Sauce. But you can use whatever green enchilada sauce you like.

If you want to make a red enchilada sauce, you can try this homemade red enchilada sauce from Lil’ Luna. Or you can pick up red enchilada sauce from the store.

What Do You Serve with Your Enchiladas?

There is a variety of side dishes you can serve with enchiladas. A few ideas to serve them with include:

Black beans
Refried beans
Spanish rice
Cilantro Lime Rice
Guacamole
Salsa and chips

What Temperature Do You Cook Honey Lime Chicken Enchiladas?

With most enchiladas, you bake them at 350 degrees for 30-40 minutes until the center is warmed and the cheese is melted.

Are Honey Lime Chicken Enchiladas Freezer Friendly?

Yes, Honey Lime Chicken Enchiladas are freezer friendly. To freeze the enchiladas, you can place them in an aluminum pan and then cover it well with heavy duty aluminum foil. It will freeze well for 2-3 months. Don’t forget to label and put the date on it.

When you know you want to use the enchiladas for a meal, place the aluminum pan in the fridge for 2-3 days so the enchiladas thaw. Then put it in the oven for 45 minutes to 1 hour until the center is warmed and the cheese is melted.

You can take the aluminum pan and put it straight from the freezer into the oven, but it will take 2-3 hours to bake all the way through because it is frozen. I personally think it’s easier to think a few days ahead and put the enchiladas in the fridge to thaw in advance so it won’t take as long to bake.

If you want to save money by not buying aluminum pans, check out this easy way to freezer casseroles using heavy aluminum foil and a baking dish.

Here is how to make these Honey Lime Chicken Enchiladas:

Place the cooked and shredded chicken in a medium bowl. In a small bowl, combine the honey, lime juice, chili powder and minced garlic or garlic powder and whisk together. Pour the mixture over the chicken and cover with plastic wrap. Allow to marinate 30 minutes or up to 1 hour in the refrigerator.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about a 1/2 cup of the mixture in the bottom of a 9×13 baking dish that is lightly sprayed with cooking spray. Warm the tortillas in the microwave.

On each tortilla, add a large spoonful (about 2 tablespoons) of the chicken mixture and sprinkle a tablespoon of cheese on top of the chicken. Roll the tortilla up, and place it seam side down in the baking dish.

Repeat with the remaining tortillas, chicken and cheese.

Add any remaining marinade mixture to the enchilada sauce and cream mixture. Pour this mixture evenly over the top of all the enchiladas. Sprinkle the top with the remaining cheese.

Bake the enchiladas at 350 degrees for 30-40 minutes until the cheese is melted. Garnish the top with chopped cilantro if desired. Serve with black beans, rice, sour cream, guacamole, or Pico De Gallo.

Print off the Honey Lime Chicken Enchiladas recipe below:

Honey Lime Chicken Enchiladas

These Honey Lime Chicken Enchiladas are an easy dinner idea with a combination of a sweet and spicy flavor and a creamy enchilada sauce on top.

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Prep Time 15

Cook Time 30

Marinate Time 30

Servings 6

Ingredients

1 pound boneless skinless chicken breasts (about 2 large chicken breasts) cooked and shredded
1/3 cup honey
1/4 cup lime juice (or 2 large limes, juiced)
2 tsp chili powder
2 garlic cloves, minced (or 1/2 tsp garlic powder)
12 corn or flour tortillas
2 cups Mexican shredded cheese blend
1 can green enchilada sauce, 15 oz
1/2 or 3/4 cup heavy cream
chopped cilantro to garnish

Instructions

Place the cooked and shredded chicken in a medium bowl.
In a small bowl, combine the honey, lime juice, chili powder and minced garlic or garlic powder and whisk together. Pour the mixture over the chicken and cover with plastic wrap. Allow to marinate 30 minutes in the refrigerator.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about a 1/2 cup of the mixture in the bottom of a 9x13 baking dish that is lightly sprayed with cooking spray.
Warm the tortillas in the microwave.
On each tortilla, add a large spoonful (about 2 tablespoons) of the chicken mixture and sprinkle a tablespoon of cheese on top of the chicken. Roll the tortilla up, and place it seam side down in the baking dish.
Repeat with the remaining tortillas, chicken and cheese.
Add any remaining marinade chicken mixture to the enchilada sauce and cream mixture. Pour this mixture evenly over the top of all the enchiladas. Sprinkle the top with the remaining cheese.
Bake the enchiladas at 350 degrees for 30-35 minutes until the cheese is melted. Garnish the top with chopped cilantro if desired. Serve with black beans, rice, sour cream, guacamole, or Pico De Gallo.