Honey Lime Chicken Enchiladas are a delicious twist on the classic green enchilada. The sweet honey combined with mild heat is so yummy, you’ll be coming back for seconds!
These Honey Lime Chicken Enchiladas are simple and always a hit. For more amazing Mexican dishes like this one, try my Baked Chicken Taquitos, Cafe Rio Sweet Pork, , and Slow Cooker Beef Barbacoa!
Honey Lime Enchiladas
Many Mexican dishes use the same ingredients but are put together in different ways. All delicious of course, but I do love how unique this dish is. The combination of honey, lime, and chili is just so good!
Ingredients for Honey Lime Chicken Enchiladas:
- Shredded Chicken– Cook and shred your own chicken (half of this Slow Cooker Shredded Chicken recipe) or buy an already cooked rotisserie chicken to shred up.
- Cilantro– This herb is similar to parsley but with a warm citrus flavor.
- Honey– This balances our the heat in the dish.
- Lime– Adds a bright, tart, and sweet zesty flavor to the dish.
- Chili Powder– A blend of chili peppers, cumin, onion, garlic, and salt. This adds flavor and little bit of heat.
- Garlic– Fresh minced garlic is best but 1/2 teaspoon garlic powder can be used if needed.
- Green Enchilada Sauce– This is a flavorful green chili based sauce. The flavor is so delicious with the honey and lime in the filling.
- Tortillas– I used to make these with flour tortillas but I prefer white corn now. The filling can fit into either 8 regular size flour tortillas or 12-14 corn tortillas.
- Monterey Jack Cheese– This semi-hard white cheese is made from cow’s milk and has a mild sweet flavor.
How to make Chicken Enchiladas:
Time needed: 35 minutes
- Prep
Preheat oven to 350 degrees F. Lightly grease a 9×13 inch casserole dish. Pour enough enchiladas sauce into the pan to cover the bottom (about 1/2 to 3/4 cup).
- Make the filling
In a large mixing bowl, combine the chicken, cilantro, honey, lime juice, chili powder, and garlic. Add 1 cup cheese and mix again.
- Fill tortillas
Corn Tortillas: Heat remaining enchilada sauce in a 2 quart sauce pan or small skillet over medium heat until it begins to boil. Remove from heat and dip each tortilla in the sauce for a few seconds so it can soften and become pliable. Place about 1/3 cup filling down the middle of each tortilla, roll up and place seam-side down in the pan. Repeat with remaining tortillas/filling.
Flour Tortillas: Place about 1/2 cup chicken mixture down the middle of the tortilla. Tightly roll up the tortilla and place seam down in the pan of enchilada sauce. Repeat with remaining tortillas/filling.
- Add Cheese
Pour the remaining can of enchilada sauce over the enchiladas and then sprinkle with remaining 1 cup cheese.
- Bake
Bake for 20 minutes until cheese is melted and edges start to slightly brown.
FAQs
Seasoned Black Beans, Refried Beans, Spanish Rice (Mexican Rice), and Cilantro Lime Rice all make delicious sides to enchiladas.
You can soften the tortillas by dipping them in heated enchilada sauce OR wrap the stack of tortillas in a damp paper towel and heat in the microwave until warm (20-30) seconds. Keep the tortillas wrapped in a thick towel or a tortilla warmer.
TOOLS USED TO MAKE THESE ENCHILADAS:
- Garlic Press– Fresh garlic tastes best and this is the garlic press I’ve been using for the last 8 years. I love it and it’s easy to clean.
- 9×13 inch Casserole Dish– This is a standard size casserole dish and can be used for everything from casseroles, to chicken breasts, to brownies. I love that it’s white because it looks nice and goes with any table setting.
- Cheese Grater– Freshly grated cheese is so much better and this grater is the best! I love that it has two sides, folds up, and stands sturdy when grating.
LOOKING FOR MORE MEXICAN DISHES? CHECK OUT THESE:
- Crock-Pot Mexican Chicken
- 10-Ingredient Slow Cooker Taco Soup
- Smothered Chicken Burritos
- Chipotle Pork Tacos
- Black Bean and Sweet Potato Enchiladas
Honey Lime Chicken Enchiladas
Ingredients
For the Enchiladas:
- 3 cup shredded chicken, (~1 1/2 pounds raw)
- 1/4 cup cilantro, chopped
- 1/4 cup honey
- 1/4 cup lime juice
- 2 cloves garlic
- 1 tablespoon chili powder
- 1 28 ounce can green enchilada sauce
- 12 corn tortillas, (or 8 flour tortillas)
- 2 cups Monterey jack cheese, shredded, divided
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9×13 inch casserole dish*. Pour enough enchiladas sauce into the pan to cover the bottom (about 1/2 to 3/4 cup).
- In a large mixing bowl, combine the chicken, cilantro, honey, lime juice, chili powder, and garlic. Add 1 cup cheese and mix again.
- For Corn Tortillas: Heat remaining enchilada sauce in a 2 quart sauce pan or small skillet over medium heat until it begins to boil. Remove from heat and dip each tortilla in the sauce for a few seconds so it can soften and become pliable. Place about 1/3 cup filling down the middle of each tortilla, roll up and place seam-side down in the pan. Repeat with remaining tortillas/filling.For Flour Tortillas: place about 1/2 cup chicken mixture down the middle of the tortilla. Tightly roll up the tortilla and place seam down in the pan of enchilada sauce. Repeat with remaining tortillas/filling.
- Pour the remaining enchilada sauce over the enchiladas and then sprinkle with remaining 1 cup cheese.
- Bake for 20 minutes until cheese is melted and edges start to slightly brown.
This was AMAZING! My 10 year old doesn’t like Enchiladas, but with the green sauce and the honey added, he Loved IT!!!! Finally, I can make my favorite mexican dish with green sauce. But I made fresh Enchilada sauce with roasted tomatillo, red pepper, poblano pepper, fresh garlic, olive oil and salt and pepper. I then added put these items in a blender, added some chicken broth and this was my Enchilada sauce.
That’s so awesome Valerie! It’s the best when you find a way to get you kid to like/eat one of your favorites. I just made these yesterday for a friend who just had a baby… and doubled it so we could have some too! 🙂 I’m going to have to try making my own enchilada sauce like you. 🙂
These look amazing! I’ve never thought to put honey and chicken together before (except for honey mustard), I’ll have to try this!
Paige
http://thehappyflammily.com