Honey Lime Chicken Enchiladas are a fun twist on a traditional enchilada. The honey lime marinade gives the chicken a unique and delicious flavor.
I’ve got a quick and easy dinner recipe for you today, Honey Lime Chicken Enchiladas If, like me, you have seen a recipe for these enchiladas floating around the internet, but haven’t given it a try, now is the time. Since I am typically a cheese enchilada only girl, it took me a while. But finally I made a batch and I am so glad I did.
Because I don’t prefer cream sauces, this recipe doesn’t add heavy cream to the enchilada sauce like other recipes for the dish. I also poured a little of the left over enchilada sauce over them after they came out of the oven. It makes them taste even better!
Honey Lime Chicken Enchilada Recipe
- 6 Tbsp honey
- 5 Tbsp fresh lime juice 1-2 limes
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 2-3 skinless boneless chicken breasts, cooked and shredded
- 8 - 10 flour tortillas depending on size
- 1 lb of a Mexican blend cheese monterey jack, colby, cheddar, shredded
- 1 large can of green enchilada sauce
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
Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan
Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up
Place seam down in the pan
Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas
Pour enchilada sauce over the top of rolled enchiladas (reserve a little bit to add after they are baked) and sprinkle with remaining cheese
Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly
Get my Weekly Menu Plan for FREE!
Receive my FREE "What's for Dinner?" Meal Planning Course, a copy of my FREE ebook that includes my most popular recipes and my FREE weekly Meal Plan.