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Honey Lime Chicken Enchiladas are a fun twist on a traditional enchilada. The honey lime marinade gives the chicken a unique and delicious flavor.
Why You’ll Love This Recipe
Today’s recipe for Honey Lime Chicken Enchiladas is a fun twist on a traditional enchilada. This recipe is a quick and easy dinner recipe and a great use for leftover shredded chicken. The sweetness of the honey balances out the tartness of the lime juice for a delicious combination. I love that this recipe doesn’t use any cream like many other recipes for honey lime chicken enchiladas as I am not a fan of cream sauces.
The most important step to making the honey lime chicken enchiladas, is marinating the chicken. The honey and lime give the enchiladas a delicious but different flavor than you are used to. It will be a hit with your kids.
Ingredients Needed
- Chicken Breasts, skinless, boneless
- Honey
- Limes
- Chili Powder
- Garlic Powder
- Tortillas
- Mexican Blend Cheese, monterey jack, colby, cheddar, shredded
- Green Enchilada Sauce
How To Make Honey Lime Chicken Enchiladas
- Mix honey, lime juice, chili powder and garlic powder together and add the shredded chicken.
- Cover and refrigerate overnight.
- Pour your enchilada sauce into a pie plate or a shallow bowl.
- Heat oil into a skillet over medium high heat.
- Add corn tortillas one at a time and fry for about 10 seconds on both sides.
- Blot the extra oil from the tortilla with paper towels.
- Dip both sides of the tortilla into the enchilada sauce and then place it into the baking dish.
- Fill tortilla with a generous spoonful of the honey lime chicken and cheese.
- Roll up the enchilada and repeat until your pan is full.
- Pour enchilada sauce over the top of the rolled enchiladas.
- Sprinkle generously with cheese.
- Bake at 350 degrees F until bubbly and heated through, about 20 minutes.
Tips from leigh Anne
- If you are short on time, you can marinate the chicken for 30 minutes. For best results, marinate over night.
- Quick frying the corn tortillas is optional. You do not need to quick fry flour tortillas.
- When adding sauce to the top of the enchiladas, you want them to be coated in sauce, but not swimming in it.
Frequently Asked Questions
Are enchiladas made with corn or flour tortillas?
Enchiladas are traditionally made with corn tortillas, but you can use either to make enchiladas depending on your preference.
Check out more delicious enchilada recipes:
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Honey Lime Chicken Enchiladas
Ingredients
- 6 Tbsp honey
- 5 Tbsp fresh lime juice 1-2 limes
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 2 chicken breasts shredded
- 8-10 tortillas corn or flour
- 1 lb Mexican blend cheese monterey jack, colby, cheddar, shredded
- 20 oz green enchilada sauce
Instructions
- Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate
- If using corn tortillas, quick fry them in a couple tablespoons of vegetable oil over medium heat. Fry on each side for about ten seconds, just until the edges begin to brown. Blog between layers of paper towels.
- Pour a thin layer of enchilada sauce into bottom of baking dish.
- Dip tortilla into enchilada sauce coating both sides and place flat into baking dish.
- Place a spoonful of chicken and cheese into middle of a tortilla and roll up. Place seam side down in the baking dish. Repeat until pan is full.
- Pour enchilada sauce over the top of rolled enchiladas, just enough to coat the enchiladas. You don’t want them swimming in sauce. (reserve a little bit to add after they are baked)
- Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas
- Bake at 350 degrees for about 20- 25 minutes or until lightly browned and bubbly and heated through.
Nutrition Facts:
Julie Ewell says
My new favorite recipe!
judy lyon says
Oops, more. My other daughter makes these up, bakes them, and freezes them in portions to take to work. I’d rather make up a bunch of the chicken and freeze it. Then I roll the enchiladas easily when time to eat. The meat is also good for stuffed enchilada burritos.
judy lyon says
Well, I’m “Mom” who gave the recipe to your friend. I too happen to be allergic to milk. Although I cheat all the time, particularly when it comes to cheese, I have found a good substitute for that mellow salty flavor in mexican recipes. It’s black olives. I hope you like them because I believe they will add the flavor you’ll be missing without cheese. In fact, next time I make this recipe, I’m going to skip the cheese like a good girl and use olives.
By the way, I got this great recipe from my neice! Her daughter can’t have milk either and she has the enchiladas without it.
Well, Hope this helps!
Shanna says
Do you think these will freeze well? I love this recipe and my mother is coming to watch the kids and i am trying to freeze some meals for her to make it easier. 🙂
Leigh Anne says
Shanna,
I have frozen it before and it works fine! The tortillas fall apart a little bit but still tastes great