It’s no secret that we love Mexican food at our house. Enchiladas are a family favorite dinner and a top-requested recipe by guests!
From classic Cheese Enchiladas to today’s honey lime chicken enchiladas, they’re always a hit for dinner.
We know that honey may not be a flavor you’re used to with enchiladas, but with the lime, seasonings, sauce and more you will definitely want to add this to the Mexican dinners rotation. It’s the perfect amount of sweet and tang that takes enchiladas to a whole new level.
These enchiladas pair perfectly with a scoop of Homemade Spanish Rice and Creamy Refried Beans.
Why we think you’ll love it:
- Make it a meal. These enchiladas make a pan-full, perfect for a crowd. Serve it up with Homemade Spanish Rice or Cilantro Lime Rice.
- Flavor perfection. The bright flavor of the lime pairs perfectly with the sweetness of the honey with just the right amount of spice.
- For saving or sharing. The make-ahead and freezer meal options provide a convenient solution for meal planning or sharing!
Honey Lime Chicken Enchiladas Ingredients
- Honey (4 tablespoons): Adds natural sweetness that caramelizes slightly and balances the tangy lime and chili.
- Lime juice (3 tablespoons): Bright, citrusy lift that tenderizes the chicken and makes flavors pop.
- Oil (1 tablespoon): Helps the marinade coat the chicken evenly and keeps the filling moist.
- Chili powder (2 teaspoons): Warm, savory spice that gives depth without making it too hot.
- Garlic powder (¼ teaspoon): Quick garlic note that blends smoothly into the marinade.
- Las Palmas mild green chile enchilada sauce (19 ounces): Tangy, silky sauce for lining the pan and smothering the enchiladas.
- Chicken, cooked and shredded (2 cups): Tender protein that soaks up the sweet, tangy marinade. Rotisserie chicken or any leftover chicken on hand may be used. Use chicken breast, chicken thighs, or a combination of the two.
- Corn tortillas (8): Classic texture and flavor, roll up cozy around the filling and bake tender.
- Colby Jack cheese, shredded (2 cups): Melts creamy inside and turns bubbly and golden on top. The Colby Jack cheese can be combined or substituted with cheddar cheese, Monterey Jack cheese, Pepper Jack Cheese, or Mexican Cheese blend.
How to Make Honey Lime Chicken Enchiladas
PREP. Preheat the oven to 350°F.
CHICKEN. In a medium bowl, mix seasonings. Add chicken and toss to coat.
FILL + ROLL. Add ½ cup enchilada sauce to the bottom of your 9×13 pan. Set next to your chicken mixture and tortillas.
- Fill tortillas with the chicken mixture, and a little bit of shredded cheese, and then roll up and place in prepared 9×13 dish. Repeat for remaining tortillas.
BAKE. Pour sauce over the top of enchiladas and sprinkle with cheese. Bake for 25-30 minutes.
Topping Suggestions: Chopped fresh cilantro, diced tomatoes, green onions, sliced avocados, sour cream, Guacamole, Pico de Gallo, Homemade Salsa, Sweet Salsa Verde
Kristyn’s Recipe Tips
- Marinate the chicken. Although not necessary, the chicken can be marinated to infuse even more flavor. Place in a Ziploc bag with the honey, lime juice, oil, chili powder, and garlic for several hours before using it. Or let the chicken sit in the honey lime marinade 10 to 15 minutes while you prep, the flavor penetrates fast.
- Changes: Spice it up with jalapeños, chipotle powder, hot sauce, or red chili flakes. Or Add corn or black beans to the chicken mixture.
- Change the flavor. Replace the Green Enchilada Sauce with Red Enchilada Sauce.
- Rolling corn tortillas. Corn tortillas can tear when rolling, especially if they’re old. Flash-frying them in oil or keeping them warm in a tortilla warmer will help them roll without tearing. Or warm tortillas in the microwave wrapped in a damp towel so they roll without cracking.
- Spread a little sauce in the pan before rolling, this prevents sticking and keeps the bottoms saucy.
Honey Lime Chicken Enchiladas Recipe
Ingredients
- 4 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon oil
- 2 teaspoons chili powder
- ¼ teaspoon garlic powder
- 19 ounces Las Palmas mild green chile enchilada sauce
- 2 cups chicken, cooked and shredded
- 8 corn tortillas
- 2 cups Colby Jack cheese, shredded
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix honey, lime juice, oil, chili powder, and garlic powder. Add chicken and toss to coat.
- Add ½ cup enchilada sauce to the bottom of your 9 x 13 pan. Set next to your chicken mixture and tortillas.
- Fill tortillas with chicken mixture and a little bit of shredded cheese. Roll up and place in prepared 9 x 13 dish. Repeat for remaining tortillas.
- Pour remaining enchilada sauce over tortillas and sprinkle with cheese. Bake for 25-30 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble the honey-lime chicken enchiladas recipe as directed, cover, and refrigerate overnight.
Prepare the enchiladas as directed and place them in a disposable aluminum pan. Do not bake, wrap the entire pan tightly with plastic wrap and again with foil. Freeze for up to 30 days. Thaw it in the fridge and bake according to the directions, or bake it directly out of the freezer.
To bake from frozen, remove foil and plastic, then place the foil back on top. Bake, covered for 1 hour, then remove the foil and bake for another 30 minutes.
Divide leftovers into individual portions and store them in the fridge for up to 3 days. Reheat in the microwave. For large amounts of leftovers, place in a baking dish, cover, and heat at 325°F until warm throughout.
Complete The Meal
Side Dishes
Homemade Spanish Rice Recipe
45 mins
Esquites
20 mins
Canned Refried Beans
10 mins
Mexican Street Corn Recipe
13 mins
More Enchiladas
Desserts
Cheesecake Chimichanga
30 mins
Churro Cheesecake Bars
35 mins
Mexican Wedding Cookies
1 hr 26 mins
Easy Tres Leches Cake
4 hrs 32 mins
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This post was originally published January, 2023.
Love the bold citrus flavor of this enchilada! So delicious and addicting. Perfect for weeknight meal!
Quick and flavorful! Simple to prepare and so delicious! The whole family loved it!
You make new to me dishes so easy to make. This recipe was easy to follow and turned out delicious.
A little different from the traditional enchiladas. I like the sweetness the honey adds.