Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

are a fun twist on a traditional enchilada. The honey lime marinade gives the chicken a unique and delicious flavor.

For more delicious enchilada recipes try these: Homemade Enchilada Sauce, Beef Enchiladas. Street Enchiladas, and Chile Verde Enchiladas

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 Marinade

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.

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Honey Lime Chicken Enchilada Recipe

Originally posted Oct. 16, 2009

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