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Prepped in minutes, these honey lime chicken enchiladas are packed with bold citrus flavors and the perfect amount of spice.
These enchiladas pair perfectly with a scoop of Homemade Spanish Rice and Canned Refried Beans.
We Love This Family Favorite!
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.
Why we 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!
Simple Ingredients
- honey
- lime juice – freshly squeezed or from a bottle
- vegetable oil
- chili powder
- garlic powder
- Las Palmas mild green chile enchilada sauce
- Shredded Chicken – Rotisserie chicken or any leftover chicken on hand may be used. Use chicken breast, chicken thighs, or a combination of the two.
- corn tortillas – or use similarly sized flour tortillas
- Colby Jack cheese – The Colby Jack cheese can be combined or substituted with cheddar cheese, Monterey Jack cheese, Pepper Jack Cheese, or Mexican Cheese blend.
Just fill and Bake!
- 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
Recipe Tips
- Chicken. Cook up a large batch of Shredded Chicken and keep it in the freezer to use later.
- 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.
- Spice it up with jalapeños, chipotle powder, hot sauce, or red chili flakes.
- 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.
- Serving suggestions. Serve honey lime enchiladas with a side of Cilantro Lime Rice, Mexican Street Corn, or Homemade Tortilla Chips.
Storing Info
- Make ahead of time. Assemble the honey-lime chicken enchiladas recipe 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 Recipes:
Honey Lime Chicken Enchiladas
Prepped in minutes, these honey lime chicken enchiladas are packed with bold citrus flavors and the perfect amount of spice.
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
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.
Nutrition
Serving: 1enchilada, Calories: 307kcal, Carbohydrates: 27g, Protein: 19g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 847mg, Potassium: 252mg, Fiber: 3g, Sugar: 14g, Vitamin A: 940IU, Vitamin C: 4mg, Calcium: 252mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.