This Honey Lime Chicken Enchiladas Recipe has completely changed how we feel about this classic dish, and they just might do the same for you. Think all enchiladas are the same? Not these. Sweet honey. Tangy lime. Tender shredded chicken. Ooey Gooey cheese. A sauce so rich you’ll want to drink it with a spoon. These Honey Lime Chicken Enchiladas have completely changed how we feel about this classic dish, and they just might do the same for you.

If you’re tired of dry, bland enchiladas or weeknight dinners that all taste the same, this is the recipe you need. It’s easy, affordable, and family-approved. (Especially by tired parents who just need something everyone will eat without complaint.)

Ingredients for Chicken Enchiladas

The ingredients for this recipe are simple, accessible, and inexpensive, which are things that I’m looking for these days…hello, post-COVID and insane inflation! Here is what you will need: 

• Cooked, shredded chicken: A hearty, tender filling that absorbs all the marinade flavor.
• Honey: Brings just the right amount of natural sweetness to balance the lime and chili.
• Lime juice: Adds acidity and brightness to wake everything up.
• Chili powder: Gives the dish warmth, color, and a hint of smokiness.
• Garlic (both fresh garlic cloves and powdered will work): A savory backbone that deepens the marinade.
• Corn tortillas: A classic! Their texture holds up well when rolled and baked. You can also use flour tortillas.
• Nonstick cooking spray: Helps warm the tortillas without tearing and keeps them from sticking.
• Green enchilada sauce: I tend to buy Hatch brand a lot, but you can buy whatever brand is your favorite.
• Heavy cream: Mixed into the enchilada sauce to add richness and smoothness.
• Shredded Mexican cheese blend: Melty and flavorful, it adds gooey comfort to every bite. You can also substitute Monterey Jack Cheese or Pepper Jack Cheese for more spice.
• Cilantro (for garnish): Fresh and herby, it brings brightness right at the end.

Together, these ingredients create a dish that’s cozy, flavorful, and unexpectedly craveable! Sweet, tangy, cheesy, and a little bit zippy. You can scroll down to the end of this post to get all the detailed instructions and measurements for all the ingredients. You can also save or print the recipe there.

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How to Make Honey Chicken Enchiladas

These honey lime chicken enchiladas come together in a few simple steps that pack in tons of flavor. Here’s a quick look at the process so you know what to expect before diving in.

1. Marinate: Combine honey, lime juice, garlic, and chili powder. Toss with shredded chicken and refrigerate.
2. Soften: Lightly warm corn tortillas in a skillet with nonstick spray until soft and pliable.
3. Layer: Mix green enchilada sauce with cream and spread a little in the bottom of a greased baking dish.
4. Fill: Add chicken and cheese to each tortilla, roll them up, and place seam-side down in the dish.
5. Sauce: Stir leftover marinade into the sauce, pour over enchiladas, and top with more cheese.
6. Bake: Cook at 350°F for 30–35 minutes, until hot and bubbly.
7. Finish: Sprinkle with chopped cilantro before serving.

You’re ready to get cooking! More detailed instructions can be found in the full recipe card below.

Are Enchiladas Mexican or Spanish?

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Maya times.

How Do I Keep Tortillas from Breaking?

In order to avoid having the tortillas break when you’re rolling the enchiladas, you will want to heat them up. You can use flour, yellow, or white corn tortillas, but we generally like the extra flavor of the corn tortillas.

We either heat them up in a really hot skillet or, as the video shows, place them in a towel or plastic wrap and microwave until warm. Now quickly work through the meat and cheese, placing the enchiladas seam side down in the dish. That’s it!

What Do You Serve With Enchiladas?

Cilantro lime rice and refried beans never miss, especially with that saucy, cheesy goodness. I like to mix it up with black beans or Mexican Rice when I want something a little brighter. A salad like our Citrus Jicama Avocado Salad or Elote Grilled Mexican Corn Salad would add a little crunch to cut through all the richness, and you really can’t skip the guacamole. For a little extra flavor and color, roasted fajita-style bell peppers and onions are the perfect finishing touch.

How Long Will This Chicken Enchiladas Recipe Keep in the Fridge?

Chicken enchiladas will stay fresh in the fridge for up to 3 days when stored in an airtight container. If you don’t think you’ll eat the leftovers in time, freeze them instead. They’ll keep well for 1 to 2 months, and you’ll have a delicious, ready-to-go dinner waiting.

To reheat, warm refrigerated enchiladas in the oven at 350°F for about 20 minutes or until heated through. If frozen, thaw overnight in the fridge, then bake as above. You can also microwave individual portions for 1 to 2 minutes, adding more time as needed.

Can I Make This Chicken Enchiladas Recipe Ahead of Time?

You can assemble the enchiladas up to two days ahead, cover, refrigerate, and bake them before serving.

If you’re after a dinner that’s easy, packed with flavor, and always a hit with the family, this honey lime chicken enchilada recipe delivers. It’s the kind of meal that turns everyone at the table into an enchilada fan.

Other Mexican Recipes You’ll Love

• One Skillet Beef Enchiladas Casserole
• The BEST Pork Carnitas Recipe
• One Pan 10-Minute Sticky Mexican Chicken
• Mexican Poblano Instant Pot Chicken

4.37 from 44 votes

Honey Lime Chicken Enchiladas

By Carrian Cheney

Prep20 minutes mins

Cook30 minutes mins

Total50 minutes mins

Servings6 -8

SaveSaved Pin Print

These Honey Lime Chicken Enchiladas have changed our view of Enchiladas forever. The marinated chicken and cheese are so good!

Ingredients 

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• ▢ 1 lb Boneless Skinless Chicken Breasts, about 2 large breasts, cooked and shredded
• ▢ 1/3 Cup Honey
• ▢ 1/4 Cup Lime Juice, about 2 large limes
• ▢ 2 teaspoons Chili Powder, up to 1 Tablespoon
• ▢ 2 Large Cloves of Garlic , finely minced or 1/2 teaspoon garlic powder
• ▢ 12 Corn Tortillas
• ▢ Nonstick Cooking Spray
• ▢ 1 Can Green Enchilada Sauce, 14oz, mild or medium, to your taste
• ▢ 1/2 to 3/4 Cup Heavy Cream
• ▢ 2 Cups Mexican Cheese Blend, shredded (1 small bag usually is 2 cups)
• ▢ 1 Tablespoon Chopped Cilantro, to garnish

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Instructions 

• Preheat oven to 350 degrees F.
• Place the cooked and shredded chicken in a medium sized bowl.
  1 lb Boneless Skinless Chicken Breasts
• Set aside.
• In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder.
  1/3 Cup Honey, 1/4 Cup Lime Juice, 2 teaspoons Chili Powder, 2 Large Cloves of Garlic
• Whisk together thoroughly to combine.
• Pour this mixture over the chicken and cover with plastic wrap.
• Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
  12 Corn Tortillas
• Heat a large griddle till a drop of water skitters across (about 350 degrees F).
• Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas.
  Nonstick Cooking Spray
• Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared.
• Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
• Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.
• In a medium bowl combine the enchilada sauce and the heavy cream.
  1 Can Green Enchilada Sauce, 1/2 to 3/4 Cup Heavy Cream
• Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
• Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line.
• Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly.
  2 Cups Mexican Cheese Blend
• Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
• Repeat with the remaining chicken, cheese and tortillas.
• You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan.
• Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired.
• Pour this mixture over the top of all the enchiladas.
• Sprinkle with the remaining cheese.
• Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
  1 Tablespoon Chopped Cilantro

Recipe Notes

Enchiladas will keep for about 3 days in the refrigerator.

Nutrition

Serving: 1g, Calories: 465kcal, Carbohydrates: 41g, Protein: 28g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 392mg, Potassium: 462mg, Fiber: 4g, Sugar: 17g, Vitamin A: 770IU, Vitamin C: 4mg, Calcium: 311mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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