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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:
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!