Honey Lime Chicken Enchiladas
These honey lime chicken enchiladas are a sweet, spicy, and savory dish that’s perfect for weeknight meals, or catering to a dinner party with your friends. Serve these alongside our bell pepper rice! With the perfect balance of flavors and textures, these chicken enchiladas are sure to be a hit!
Why This Recipe Works
This recipe was given to me by my mother-in-law and we love them so much I just HAD to put them on the blog to share with you all. Everything from the honey lime chicken marinade to the sauce on top is packed with flavor so every bite is as delicious as the last.
- The combination of the honey, lime, and chili powder just works! This combo brings the sweet flavor with a punch of tart lime and chili to the enchiladas.
- Using precooked, shredded chicken ensures this recipe comes together quickly.
With the wonderful blend of flavors, these sweet enchiladas can go well with just about any side dishes but our favorite is my mother-in-law’s Sweet Pepper Rice. It’s a blend of sweet bell peppers, onion, and white rice, and since it is baked in the oven too, so you can have these two dishes cook side by side on the rack and serve them up together.
- Chicken: We need some cooked and shredded chicken for the filling of our enchiladas so use what you have on hand (like leftovers) or cook up a few breasts in advance.
- Salsa verde: By using a jar of premade salsa verde we can create the base of our sauce with very little effort, perfect for a fast prep meal night!
- Flour tortillas: Using flour tortillas will give us a nice soft texture and the flavor works great with the sauce as well.
- Preheat your oven to 350 degrees F.
- Make the chicken marinade: Whisk together the honey, lime juice, chili powder, garlic powder, and salt in a large bowl. Stir in the shredded chicken and let rest for 10 minutes.
- Pour 2/3s of the jar of salsa verde into the bottom of a 9×13 baking dish. You want just enough to cover the bottom of the pan, reserving the rest of the salsa for the top of the enchiladas.
- Take a flour tortilla and fill it with a few tablespoons of the marinaded chicken and then add 2 tablespoons or so of cheese on top. Roll the tortillas and place them seam side down in the salsa verde. Repeat until all tortillas have been filled, rolled, and placed.
- There should be some lime juice left in the bowl by the time that the chicken has all been used. Add the remaining salsa and your heavy cream to the bowl and mix to combine. Pour this mixture over the top of the enchiladas and then cover with any remaining cheese.
- Bake in the oven for 30-40 minutes or until the cheese is golden and bubbly. Remove and serve with sweet pepper rice.
To make these enchiladas faster and easier you can use leftover chicken (or a rotisserie chicken) and shred the meat. You can also cook up chicken breasts and then shred them in a bowl with an electric mixer using the paddle attachment. This helps it to take just a few seconds for perfectly shredded chicken as opposed to the minutes it would take to shred by hand with two forks.
To reduce calories use half and half rather than heavy cream in the sauce.
You can warm your tortillas in the microwave in just a few seconds (about 30 seconds for a stack of 8). This would help to soften the tortillas so that they are much easier to roll without cracking. If your tortillas are fresher you may not need this tip.
Assuming you have any leftovers you can safely store them after they’ve cooled. Place them in an airtight container in the fridge or cover your baking dish well before storing them in the fridge for up to 5 days. For best results eat them within 3 days as the tortillas will continue to soak up juices as they rest.
Side Dishes for Chicken Enchiladas
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Honey Lime Chicken Enchiladas
- 2-3 cups chicken - cooked and shredded
- 16 oz jar salsa verde
- 2/3 cup honey
- 1/2 cup lime juice
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 8-10 flour tortillas
- 4 cups Monterey jack cheese - shredded
- Preheat oven to 350°F.
- In a large bowl whisk the honey, lime juice, chili powder, garlic powder, and salt. Stir in the shredded chicken and let sit for 10 minutes.
- In a 9×13 inch pan pour 2/3 of the salsa Verde, enough to cover the bottom of the pan. Reserve the remaining salsa.
- Take a flour tortilla and fill it with a few tablespoons of the chicken and 2 tablespoons or so of cheese. Roll up the tortilla and place seam side down in the salsa Verde. Repeat process until all tortillas are filled and the chicken has been used up.
- Once the chicken has been removed from the bowl there should be some lime sauce left over in the bowl. To that sauce add the heavy cream and the remaining salsa Verde. Pour this mixture over the enchiladas, then cover the enchiladas with the any remaining shredded cheese.
- Bake for 30-40 minutes or until cheese is golden and bubbly. Remove and serve with sweet pepper rice.