Honey Lime Chicken Enchiladas [+ Video]

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

How Long Will Chicken Enchiladas Keep in the Fridge?

I would store for up to three days.

If you’re concerned about too many leftovers, throw them in the freezer.

They will last for 1-2 months and you can have yummy enchiladas any time!

 

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

 Now, we did not used to be enchilada fans. Burritos enchilada style were good and enchiladas always looked good to me, but we had never had a recipe we liked. That is until we first tried honey lime chicken enchiladas. This recipe was seriously so good and we originally found it on PheMoMenon, who is as amazing as her recipes.

 

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

 

Christmas is the perfect time to try them out because while I cannot understand where in the world this tradition came from it seems like the holidays are associated with Mexican food. I guarantee you could ask your friends on facebook and someone out there eats tacos or enchiladas for Christmas eve or Christamas day and I can totally get behind that tradition.

 

Can Enchiladas be Made Ahead of Time?

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

 

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

 

The chicken has a hint of lime that just barely peeks through and the sweet honey with that dirty bite from the chili powder makes the chicken so flavorful. I was extremely weary of the sauce because I have had white sauces on burritos that were disgusting, but this was not the case. We adored these enchiladas and cannot wait to try our own touches.

 

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.

 

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

 

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 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?

Rice and beans are the classic Mexican side dish duo, and they’re ideal for pairing with thick sauces and meaty mains.

My favorite sides with enchiladas are beans, rice & a simple garden salad which has just enough crunch to balance out the whole meal.

 

 
Cilantro Lime Rice cafe rio copycat recipe ohsweetbasil.com_
 
We love to fill them with meat, cheese and this cilantro lime rice or at least serve it on the side. They go perfectly together.
 
These Honey Lime Chicken Enchiladas have changed our view of Enchiladas forever. The marinated chicken and cheese are so good!
 
 

 

Honey Lime Chicken Enchiladas

 

These Honey Lime Chicken Enchiladas have changed our view of Enchiladas forever. The marinated chicken and cheese are so good!
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4.5 from 8 votes

Honey Lime Chicken Enchiladas

These Honey Lime Chicken Enchiladas have changed our view of Enchiladas forever. The marinated chicken and cheese are so good!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Mom's Best 100 Easy Chicken Recipes
Keyword: chicken, enchiladas, green enchilada, mexican, tortillas
Servings: 6 -8
Calories: 506kcal
Author: Sweet Basil

Ingredients

  • 1/3 cup honey
  • 1/4 cup lime juice about 2 large limes
  • 2 teaspoons to 1 Tablespoon chili powder
  • 2 large cloves of garlic finely minced or 1/2 teaspoon garlic powder
  • 1 lb boneless skinless chicken breasts about 2 large breasts, cooked and shredded
  • 12 corn tortillas
  • 2 cups of Mexican cheese blend shredded (1 small bag usually is 2 cups)
  • 1 14- oz can of green enchilada sauce mild or medium, to your taste
  • 1/2 to 3/4 cup of heavy cream
  • nonstick cooking spray
  • 1 Tablespoon of chopped cilantro to garnish

Instructions

  • Preheat oven to 350 degrees F.
  • Place the cooked and shredded chicken in a medium sized bowl.
  • Set aside.
  • In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder.
  • 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.
  • 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.
  • 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 9x13-inch baking dish lightly with cooking spray.
  • In a medium bowl combine the enchilada sauce and the 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.
  • 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.

Video

Nutrition

Serving: 1g | Calories: 506kcal | Carbohydrates: 44g | Protein: 37g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 117mg | Sodium: 646mg | Fiber: 5g | Sugar: 19g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
 

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

Bean and Cheese Smothered Enchiladas

Simple, classic, meatless enchiladas that even the kids will rave about.

bean and cheese enchiladas
Honey Lime Chicken Enchiladas

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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72 comments on “Honey Lime Chicken Enchiladas [+ Video]”

  1. What brand of green sauce do you use?

  2. These enchiladas are a favorite at our house and have been for years now! I make them at least twice a month if not more and cook it all exactly as the recipe says, using rotisserie chicken. Perfect every time!!! 

  3. Hi 
    I’m wanting to make these ahead of time to give to a friend whose mother passed away. What do you recommend doing? Baking them and then having her reheat? I’d appreciate your suggestions!

  4. 4 stars
    Enchilada sauce is phenomenal. Next time I will add more chili powder and lime juice. And I will use less honey. The combination of corn tortillas and honey made it a little too sweet for our tastebuds. Overall a fast, delicious dish using a rotisserie chicken!

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  6. 5 stars
    The best enchiladas I have ever made! Thank you so much! I hate to cook but these are easy to make and sooooo worth it. Thanks again for helping me.

  7. I’ve copied this recipe and will definitely make it, but I won’t come back to this site. Way too many obnoxious ads that cover parts of the page. Was difficult to copy recipe and this comment box is half covered so I can’t proofread this before posting. Way too many other options for recipes than to waste my data plan on downloadsof ads that slow the process.

    • Hi Pamela,

      You shouldn’t have had that issue as we don’t have ads that should be covering that section or the comment box. Were they popping up? That could be intrusive ads from a previous site that is now spamming you. To be completely honest, we would give anything to totally be rid of ads as we don’t want a single one. Unfortunately they are what pay our bills since this is a 50-60 hour a week job keeping a food blog running. I keep hoping one day… I’m sorry they bothered you and we will certainly look into things. Best of luck and we are so, so sad to lose you. I hope one day you’ll return. xoxo

  8. As always, so happy I stopped by. These look SO. darn. good. Need to make these soon!

  9. Looks amazing!!
    How did you cook the chicken if I am not using rotisserie chicken? Thank you!!

    • Hi Courtney, if you use breasts just season with salt and pepper on both sides and bake in a 350 oven for 30 minutes. I like to cover with foil while baking but it’s up to you. Enjoy!

  10. Hello! I made the dish last night. I believe I mess up on the tortilla. I placed 1 to 2 table spoons of chicken in the center of the tortilla and added one table spoon of Mexican shredded cheese and rolled tortilla. The chicken was dry after it was cooked in the oven. Did I suppose to add the enchilada sauce and heavy mixture over the chicken and roll tortilla?

    Gloria

    • Hi Gloria, you place the chicken and cheese in the tortilla and roll it. Place a little sauce in the bottom of the pan and then add all of the rolled tortillas. Finally, pour all the rest of the sauce over the top and add cheese. The chicken has its marinade and that sauce so it should be very moist.

  11. Just made this tonight. Man, it is delicious! I thought I was being extra clever using ground chipolte peppers instead of chili powder. I dipped a finger in that marinade and popped it in my mouth and immediately regretted that decision! It was CRAZY HOT! So I knew the kids couldn’t hang and dumped the marinade. I thought I was in the clear… I didn’t have any more limes! Time for a lightning trip to the store. I ended up using about 1.5 tbs of that smokey chipotle pepper.
    I also used flour tortillas (i had ’em on hand) and bought some salsa verde from Smith’s. I also forgot to put the cream back in the fridge from some Chicken Picatta last night so I used sour cream instead.
    Long story, well, still pretty long… this was AMAZING!
    The sweet from the honey added with the tartness from the limes was fantastic. The icing on the enchillada cake was that smokey chipotle.
    Everyone ranted and raved. My 4 yo and his bestie asked for seconds… then thirds.
    I pinky swear that this is going into the “friggin awesome chicken” recipe box that exists in my head.
    Thank you so much for a wonderful and delicious dinner!

  12. You mentioned using Cilantro rice in this recipe. Do you have a link for the rice recipe and do you substitute it for the chicken or add with the chicken. I will be making this next week for the family

  13. I’ll have to try these but do not want to use cream, what could I substitute with?

  14. I am making these enchiladas tonight for dinner at the request of my 7-year-old! This is one of our go-to meals during the week. Both of my girls LOVE them, so does my husband!

  15. I made this last night with a rotisserie chicken and it was soooo good! I added some cumin powder and red pepper flakes to the chicken mixture. I didn’t have cream so I used some milk. I will make this again and again for my family. Everyone, including my picky 4 year old, really loved this dish. I served a salad with it and it was perfect! The leftovers are just as delicious Thanks!

  16. I had this pinned for months and tried it tonight! It was a HUGE hit amongst my husband, father, mother, and brother. It’s getting added to our staple family recipes! Thank you!

  17. These sound amazing but my hubby is allergic to honey. Is there a substitute that you would recommend?

  18. I love to cook, but I believe these were the best thing I have ever made! My husband loved them, and he is a very finicky eater.

  19. Looks wonderful, but 1 hour/15 minutes prep???? Not in my lifetime can/will I spend that much time .

  20. Thank you for sharing your talent for people like me.
    I’m up in age now & don’t cook very much any more but your recipe sounds pretty easy & luscious. HNY to you and your family. By the way
    when I use corn tortillas (which I love) they fall apart.
    What’s the secret?
    Gloria Armbruster

    • Hi Gloria,
      The trick is to use very high heat when making the tortillas soft. Because they are baked with juices you’ll still have them break a bit out of the pan though.

  21. If you make your own green sauce, oh my, it will taste better all the way around, oh so much better, and I make my own tortilla’s too, I have not found a canned green sauce I like, home made is so worth it. try it

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  23. A friend of min gave me your website. Are you on Pinterest?

  24. Absolutely delicious!! The only thing I might change next time is the amount of honey for a little less sweetness. I cooked the chicken breast in my nesco with a little water in the bottom and some chopped garlic for additional flavor. Used flour tortillas and fried them just a little before stuffing.

  25. wow those were the best

  26. These were so delicious, they were a big hit at our last party. Making them again, and wanted to make extra to freeze…what’s the best way to freeze them? Without the sauce on top, I would imagine?

    • Just in case anyone else wants to know, you can freeze them if you tightly wrap with saran wrap and foil, but cream tends to separate so I usually play it safe and add the sauce on top and then cheese once I’m ready to bake.

  27. These were great! Just made them tonight. I loved the sweetness of the chicken mixed in with all the spicyness!! I added Spanish rice in the enchiladas as well as a can of diced tomatoes and green chilis. Yummy! This is a keeper.

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  29. Im planning on making Enchiladas this weekend, …Im missing a few of the ingredients needed for your recipe – but I’ve pinned it to make very Soon! =)
    Looks awesome!!

  30. These were so amazingly good!!!!

  31. I made these two nights in a row for a potluck and family dinner. It was so delicious and everyone loved it! I served the enchiladas with Spanish rice and a side of sweet corn salsa with lime juice, cilantro, red onion and jalapenos.

  32. I made these tonight and EVERYONE loved them (INCLUDING the toddler)! This is a keeper!

    • If a toddler loved it, well you all should celebrate with cookies! That’s such a big deal! We never know if our toddler is going to eat what we make or not. Even when it’s something she’s enjoyed before!!

  33. I found this recipe on Pinterest a few weeks ago. I made them for dinner this past Monday (today is Wednesday) and my husband wants me to make them again for dinner….this week!
    in his words: “the corn tortillas really brought the enchiladas home”

    BIG hit! printed and put in my family recipe binder.

    thank you! I cannot wait to try more of your recipes!

  34. These are amazing! My husband loves them; he has it on the very short list of his favorite foods that I make.

  35. I made with flour tortillas, and I doubled the recipe to freeze so we have ready to go food after our baby comes!

  36. @ Elizabeth, i boiled it and then shredded it.

    that being said, these are fabulous! i put in a teaspoon of cummin and used sour cream instead of heavy cream in the sauce. i love these things!

  37. How did you cook the chicken? I'm debating what the best method would be for this.

  38. We tried these last Sunday and they were a “HITT” in our home…we actually dont care for anchiladas and loved them:)

  39. Made these last Sunday and they were a “HITT” at our house…loved them and we actually don't care for enchuiladas:)

  40. These were wonderful! My husband said it was a sweet little surprise while still having that mexican kick. This is a permenant recipe for our family. Thanks!

  41. Thank you for the kind comments on my blog! 😉

    I haven’t made enchiladas in a while…I love the flavors in this one! They look great!

  42. okay….yum-o! These were really good! I made them with whole wheat tortillas instead of corn tortillas because that is what i had! Thanks they were great!

  43. I tried this recipe and loved it! The chicken has the best flavor! I used flour tortillas though because it was what I had on hand! Thanks for another great recipe!

  44. Yum! Those look so good. I’m going to have to try them! I love that checking your blog has become my own personal cookbook. Thanks!

  45. These enchiladas are going to take over the world.

    I made them last Sunday and then again on Tuesday. I love them.