This post may contain affiliate links. Please see disclosure policy here.
Honey Lime Chicken Enchiladas are a fun twist on a traditional enchilada. The honey lime marinade gives the chicken a unique and delicious flavor.
Enchiladas are my favorite Mexican dish, I have loved them ever since I was a little girl. My mom use to make her red enchilada sauce from scratch and my favorite filling was cheese and black olives. I loved to find those black olives hiding in the middle of my enchilada. You can find my recipe for red sauce enchiladas here. Enchiladas are pure comfort food for me. Whenever we go out for Mexican food I always order the enchiladas.
Today’s recipe for Honey Lime Chicken Enchiladas is a fun twist on that traditional enchilada made with red sauce. 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. I used a mild green enchilada sauce straight out of the can.
If you don’t have leftover shredded chicken in the fridge be sure and check out my posts on how to make it in the slow cooker, the Instant Pot, or in the microwave.
Honey Lime Chicken
The most important step to making the honey lime chicken enchiladas, is marinading the chicken. Mix honey, lime juice, chili powder and garlic powder together and add the shredded chicken. Cover the chicken and refrigerate. Allow the cooked chicken to sit in the honey lime marinade for at least 30 minutes, but if you can make it the night before and let is sit in the fridge overnight, the flavor will be that much better!
Can Enchiladas be Made with Corn or Flour Tortillas?
The answer is definitely both and it is mainly a matter of taste.  I personally prefer a corn tortilla as I think they give the enchilada more flavor than a flour tortilla but both will work. I like to quick fry my corn tortillas in a little oil before assembling the enchiladas. This helps keep the tortilla from getting too soggy. No one likes a soggy enchilada and I think it also gives the enchilada more flavor. I quick fry the corn tortilla for about 10 seconds on both sides in a few tablespoons of hot oil and then blot the tortilla between a layer of paper towels. I don’t do this with flour tortillas as they tend to be more substantial and not fall apart or get soggy as easily.
How do I Make Honey Lime Chicken Enchiladas?
- Pour your enchilada sauce into a pie plate or a shallow bowl.
- After quick frying the tortillas (see above) I dip both sides of the tortilla into the enchilada sauce and then place it into the baking dish. Place a generous spoonful of the honey lime chicken and some cheese into the center of the tortilla.
- Roll up the enchilada and repeat until your pan is full.
- Pour more enchilada sauce over the top of the rolled enchiladas before baking but not too much. You want them covered in sauce but not swimming in it. Too much sauce will make the enchiladas soggy. You can always add additional sauce after they bake, before serving, if you think they are a little dry.
- Sprinkle generously with more cheese.
- Bake at 350 degrees F for about 20 minutes or until bubbly and heated through.
Check out more delicious enchilada recipes:
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes
Honey Lime Chicken Enchilada Recipe
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 minutes 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:
Originally posted Oct. 16, 2009
Need some help figuring out what’s for dinner tonight?
Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun!
You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today.
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
jenny says
I made these last night and LOVED them! Followed the recipe exactly on one pan and the second pan I did vegetarian by substituting drained canned pinto beans for the chicken. (I am the vegetarian) Only problem was that my husband said the tortilla was a bit soggy/doughy, next time I will use a slotted spoon when removing the chicken from the marinade mixture, or more chicken so that there is a lot less marinade juice left. THANK YOU Leigh Ann!! I can’t wait to have the leftovers for lunch! These will be on our dinner rotation!
Christy says
I made this recipe & the flavor was wonderful! But, the bottom of each enchilada was “gummy”. Did this happen to you? Any ideas on how to make them less gummy. Maybe omit the enchilada sauce on the bottom of the baking dish?
Nancy says
Made them for dinner tonight. Only change was instead of Enchilada sauce “didn’t see it at the store” we substituted salsa!
DELICIOUS!!!!! Leftovers tomorrow night!!!
lorene h says
LOVE this recipe!!!! we tried it last night. will absolutely make it again.
thanks for sharing…
Lorene
Zupan's Markets says
Loving the sweet and savory flavor combination and the fresh hint of lime! These enchiladas would be a fantastic quick meal to satisfy an on-the-go family with a delicious and healthful dinner!