Loved our One Skillet Enchilada Casserole? Us too. That’s why today we are bringing you a lighter One Skillet Honey Lime Chicken Enchiladas Casserole.
One skillet recipes, one pot recipes and one pan recipes are getting searched for left and right on our site and we can barely even keep up! We love it though because we are totally with ya. These recipes are often quick and easy and don’t require crazy lists of ingredients.
If our Honey Lime Chicken Enchiladas have done so well over the years how could we not bring on a whole new variation that is similar to the original but even easier?!
Want to know my secret? I buy rotisserie chickens or the pre-shredded rotisserie chicken from Costco and I use our Food Saver to freeze it. That thing has been the best investment ever! We freeze everything from soups and sauces to whole meals with it and unlike freezer meals others are putting in zip top bags or wrapping in foil, these totally stay fresh.
What Cast Iron Skillet is Best?
Make sure you snag our favorite Cast Iron Skillet for this one. If you have a smaller family just get a smaller size. Some cast iron skillet tend to peel more or aren’t as durable and while you actually don’t have to buy the most expensive one, hence the reason our favorite is the Lodge brand, you do need quality.
Why Cook in a Cast Iron Skillet
It’s such a great pan to cook in as things cook evenly and the flavors are fantastic in cast iron. You use less oil when you cook with cast iron. A well-seasoned pan renders it virtually nonstick, which is why this skillet works so well. The health bonus, of course, is that you won’t need to use gads of oil to brown crispy potatoes or sear chicken when cooking in cast iron.
One Skillet Honey Lime Chicken Enchiladas Casserole
We love to use fresh corn or flour tortillas, or at least the Tortilla Land uncooked tortillas, which again we get from Costco. We should seriously be ambassadors for both brands with how much we talk about them.
Mix the chicken mixture and set aside.
Mix your sauce mixture, set aside.
Drain and rinse your canned pinto beans, or black beans would be fine, but a pinto bean is even more mild which goes well with the honey lime flavors.
Spread a little sauce on the bottom of your cast iron pan just like you would with lasagna or enchiladas.
Now all you do is layer things. Layer tortillas, chicken, beans, sauce, cheese, and start over until everything is piled as high as the pan.
Bake until hot and bubbling, or wrap in foil for up to 12 hours before baking. See, it’s a great make ahead dinner recipe idea!
Can You Freeze Enchiladas?
Well, yes, but that cream mixture and the fact that you have it in a skillet can be tricky. If you want to freeze this one skillet honey lime chicken enchiladas casserole just make it in a reusable foil pan and wrap it well with foil and saran wrap. Only leave it in the freezer for up to 3 weeks.
What to Serve with Enchiladas
Not what you’re looking for? Check out our Cheesy Black Beans and Rice!
More CASSEROLE RECIPES You’re Sure to Love:
- Mexican Cheesy Ground Beef and Rice Casserole
- Teriyaki Chicken Casserole
- Cheesy Ham and Potato Bacon Casserole
- Tater Tot Pizza Casserole
- Hawaiian Ham and Pineapple Casserole
- Coconut Curry Chicken and Rice Casserole
- Cheesy Chicken and Rice Casserole
- Teriyaki Beef Casserole
- Low Carb Cheesy Ground Beef and Cauliflower Rice Casserole
- Cheesy Ground Beef Casserole Recipe
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One Skillet Honey Lime Chicken Enchiladas Casserole
- 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
- 1-2 Cans Pinto beans drained and rinsed
- 12 large corn tortillas or flour
- 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
- 1 Tablespoon of chopped cilantro to garnish
- Preheat oven to 350 degrees F.
- In a large bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder.
- Whisk together thoroughly to combine.
- Place the cooked and shredded chicken in the bowl, stir to combine and cover with plastic wrap.
- Allow to marinate while you prepare the rest, 30 minutes or up to 1 hour, in the refrigerator.
- Cook the tortillas and set aside.
- In a medium bowl combine the enchilada sauce and the heavy cream.
- Spread about 1/2 cup of the mixture in the bottom of a cast iron skillet, a 10-12" size.
- Place a tortilla down. Add a large spoonful (about 2 tablespoons) of the chicken mixture all over the tortilla.
- Sprinkle with beans and a little sauce.
- Cover with cheese, then repeat with remaining layers.
- On the last layer, end with a tortilla, sauce and cheese.
- Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
- Serve with salsa, olives, sour cream or whatever flavors you like.
One skillet is all you need to make this killer recipe for enchiladas casserole!