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Honey Lime Chicken Enchiladas are bright and flavorful, with the perfect amount of spice. This tasty dinner takes only 15 minutes to prep!
Honey Lime Chicken Enchiladas are a favorite Mexican dinner, and pair perfectly with a scoop of Spanish Rice and Refried Beans. They are easy and delicious!
Bright + delicious!!
It’s no secret that we love Mexican food at our house! We love tacos, empanadas, and of course enchiladas!
I’m always on the hunt for changing up the flavor profiles in my favorite Mexican dishes, and these Honey Lime Enchiladas are a winner! The bright flavor of the lime pairs perfectly with the sweetness of the honey with just the right amount of spice.
Serve these up with classic rice and beans and enjoy a delicious meal. The pan will definitely be cleaned out, they’re that good.
Easy honey lime enchiladas
PREP. Preheat the oven to 350°F.
CHICKEN. In a medium bowl, mix together honey, lime juice, oil, chili powder and garlic powder. 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, a little bit of shredded cheese, and then roll up and place in prepared 9 x 13 dish. Repeat for remaining tortillas.
BAKE. Pour remaining enchilada sauce over tortillas and sprinkle with cheese. Bake for 25-30 minutes.
Recipe Tips
Chicken. I like to cook up a large batch of Shredded Chicken and keep it in the freezer to use in all my favorite chicken recipes. Rotisserie chicken or any leftover chicken on hand may be used. Use chicken breast, chicken thighs, or a combination of the two.
Quick shredded chicken. If the chicken was not thawed, use an instant pot to make fast shredded chicken.
- Season the chicken with salt and pepper and add it to the instant pot.
- Pour in 1 cup of broth and cook on HIGH pressure for 8-12 minutes.
- Remove chicken, shred and use it in the recipe as directed.
Marinate the chicken. Although not necessary, the shredded 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.
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.
Toppings
Enjoy these Honey Lime Enchiladas without adding any toppings, but what fun is that? Some favorite toppings include:
- chopped fresh cilantro
- diced tomatoes
- sour cream
- Guacamole
- Pico de Gallo
- green onions
- sliced avocados
Variations
- Spice it up with jalapeños, chipotle powder, hot sauce, or red chili flakes.
- Stir corn or black beans in with the chicken mixture.
- Replace the Green Enchilada Sauce with Red Enchilada Sauce.
- Use similarly sized flour tortillas in place of corn tortillas.
- The Colby Jack cheese can be combined or substituted with cheddar cheese, Monterey Jack cheese, Pepper Jack Cheese, or Mexican Cheese Blend.
Serving Suggestions
Serve Honey Lime Enchiladas with a side of:
Storing Info
Make ahead of time. Assemble the enchiladas as directed, cover, and refrigerate overnight.
Make a freezer meal. 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.
STORE. 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.
For additional Mexican Dishes, try:
Honey Lime Chicken Enchiladas Recipe
Ingredients
- 4 tbsp honey
- 3 tbsp lime juice
- 1 tbsp oil
- 2 tsp chili powder
- ¼ tsp 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 together 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.