This recipe offers a delightful balance of sweet, tangy, and savory flavors that take traditional enchiladas to a new level. It’s easy to prepare ahead of time, making it ideal for busy weeknights or meal prep. Plus, it’s a crowd-pleaser for both kids and adults, and you can easily tweak it to suit your spice preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shredded cooked chicken
Honey
Fresh lime juice
Chili powder
Garlic powder
Green enchilada sauce
Sour cream
Shredded Monterey Jack or Mexican blend cheese
Corn or flour tortillas
Fresh cilantro for garnish (optional)
Directions
In a large bowl, combine shredded chicken, honey, lime juice, chili powder, and garlic powder. Let the mixture marinate for at least 30 minutes to allow flavors to meld.
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
In a small bowl, mix the green enchilada sauce with sour cream until smooth and creamy.
Pour a thin layer of the sauce mixture into the bottom of the baking dish.
Fill each tortilla with the marinated chicken and a sprinkle of cheese. Roll tightly and place seam side down in the dish.
Pour the remaining sauce over the top of the enchiladas and sprinkle with the rest of the cheese.
Cover with foil and bake for 20–25 minutes, then remove foil and bake for an additional 10 minutes until bubbly and golden.
Garnish with chopped fresh cilantro before serving, if desired.
Servings and timing
This recipe yields approximately 6 servings. Prep time: 15 minutes Marinating time: 30 minutes Cook time: 35 minutes Total time: 1 hour 20 minutes
Variations
Spicy version: Add diced jalapeños or hot sauce to the chicken marinade for extra heat.
Vegetarian option: Substitute chicken with black beans, sautéed peppers, and onions.
Creamier sauce: Add a bit of cream cheese to the enchilada sauce mixture for extra richness.
Different protein: Try using cooked shredded turkey or rotisserie chicken for convenience.
Tortilla swap: Use low-carb or whole wheat tortillas for a lighter option.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the enchiladas in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for about 15–20 minutes or until heated through. You can also microwave individual portions for 2–3 minutes, covered loosely with a microwave-safe lid.
FAQs
What kind of chicken works best for this recipe?
Rotisserie chicken, baked chicken breast, or leftover grilled chicken all work well. Just make sure it’s shredded and well-seasoned.
Can I make this dish ahead of time?
Yes, you can assemble the enchiladas a day in advance, cover them, and refrigerate until you’re ready to bake.
Can I freeze honey lime chicken enchiladas?
Yes, prepare and assemble the enchiladas, then freeze them (before baking) for up to 2 months. Bake from frozen, covered, adding 10–15 minutes to the baking time.
Is there a substitute for green enchilada sauce?
You can use salsa verde or make a homemade green enchilada sauce using tomatillos and green chilies.
How do I make this recipe gluten-free?
Use gluten-free corn tortillas and ensure that your enchilada sauce is gluten-free.
Can I use lemon juice instead of lime?
Lime is preferred for its specific tangy flavor, but lemon can be used in a pinch with slightly different taste results.
What cheese works best for these enchiladas?
Monterey Jack, Pepper Jack, or a shredded Mexican blend all melt beautifully and pair well with the flavors.
Do I have to marinate the chicken?
Marinating enhances the flavor, but if you’re short on time, a quick toss and bake still results in a tasty dish.
How spicy are these enchiladas?
They are mild as written, but you can increase the heat with hot sauce, extra chili powder, or spicy cheese.
What sides go well with honey lime chicken enchiladas?
Mexican rice, refried beans, guacamole, or a fresh salad are all great accompaniments.
Conclusion
Honey Lime Chicken Enchiladas are a flavorful and comforting dish that’s sure to become a favorite at your dinner table. With its balance of sweet, tangy, and creamy elements, it’s an easy yet impressive meal perfect for any occasion. Whether you’re feeding a family or meal prepping for the week, this recipe offers versatility, bold flavor, and simple preparation.
Honey Lime Chicken Enchiladas are a flavorful twist on the classic Mexican dish, combining sweet honey, tangy lime, and tender chicken in a creamy, cheesy enchilada sauce.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:1 hour 20 minutes
Yield:6 servings
Category:Main Course
Method:Baking
Cuisine:Mexican
Diet:Halal
Ingredients
3 cups shredded cooked chicken
1/3 cup honey
1/4 cup fresh lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 cups green enchilada sauce
1/2 cup sour cream
2 cups shredded Monterey Jack or Mexican blend cheese
8–10 corn or flour tortillas
Fresh cilantro for garnish (optional)
Instructions
In a large bowl, combine shredded chicken, honey, lime juice, chili powder, and garlic powder. Mix well and let marinate for at least 30 minutes.
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
In a separate bowl, mix green enchilada sauce with sour cream until smooth.
Pour a thin layer of the sauce mixture into the bottom of the baking dish.
Fill each tortilla with the marinated chicken and a sprinkle of cheese. Roll tightly and place seam side down in the dish.
Pour remaining sauce over the enchiladas and top with the rest of the cheese.
Cover with foil and bake for 20–25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
Garnish with chopped cilantro before serving, if desired.
Notes
Add jalapeños or hot sauce for a spicy kick.Use black beans and veggies for a vegetarian version.For creamier sauce, mix in cream cheese.Can be made ahead and stored in the fridge or freezer Use gluten-free tortillas for a gluten-free option.
