Chicken, Freezer Meals, Main Dish, Mexican Food, Recipes

Honey Lime Chicken Enchiladas Recipe

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This is my husbands ALL-TIME favorite meal!  Whenever I have to take a meal to neighbors or people are coming over, he always tells me this is what I should make.  I’m sure everyone we know has eaten these by now, but we love ‘em!

Honey Lime Chicken Enchiladas Recipe:

6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
8-10 flour tortillas
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9×13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.
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    • Anjel says

      So you mix some shredded chicken with the marinade as well as put some extra chicken on the inside of tortilla????? Just want to be sure.

      • Cyd says

        The chicken soaks in the marinade. You take it out when to add it to the wrap. Don’t throw the marinade away that the chicken was soaking in.

  1. says

    Found you on Pinterest. I’ve made these before off of just cook already but used a red sauce. Also, my husband likes spicy and corn so I added about 1 – 1 1/2 tsp pf chipotle powder to the marinade and added about 1-2 T of corn kernels in the tortillas with the chicken mixture. It was really REALLY good, but I didn’t like the red sauce with it… Definitely think I’m going to try the green sauce next.

  2. Anonymous says

    Made these today. Best Chicken Enchilada’s i have ever had. I used a rotisserie chicken. Used Hatch green chile sauce. Thank You.

  3. says

    I made these tonight for my family! They were a hit! I did change it up a bit (because I didn’t have flour tortillas) I used corn tortillas and layered it like you would lasagna. Still very delish! Thank you for sharing!

  4. Anonymous says

    made these last night for my mother-in-law (who is really picky) and the rest of my family. Oh my gosh. dellish!!!! i’m serious, i was BLOWN away by the tastiness of this recipe. It’s going on my favorite list NOW. and i had leftovers, and woke up at ate it (early),, too good to wait for lunch

  5. Anonymous says

    My boyfriend and I made these last Tuesday and we are currently about to make them again and its Monday! We LOVED them. He said, Best enchilada’s he has ever had! Thanks:) Found you on!

  6. Anonymous says

    I screwed up & bought sour cream instead of the heavy cream. Now I don’t know what to do… guess I am heading back to the store!

  7. Daphne says

    I found this on Pinterest and we all loved it (well, all but my four year old)! :) My husband wasn’t crazy about the sweetness of the honey but I can change that next time. It was very good and easy to make. Thanks!!

  8. Anonymous says

    Holy cats, this was awesome. Hard not to be with 16oz shredded cheese and a cup of heavy cream. Any ideas on how to lighten this up? I’d love to make this more than once a year.

  9. Anonymous says

    I couldn’t find the enchilada sauce so I just used medium salsa and whatever combination of cheese I could find and it was still great! I also added tequila to the marinade (a little extra tequila on mexican night can’t hurt, right?) Anywho, we’re adding these to our Cinco De Mayo festivities this year. Thank you!

  10. Anonymous says

    I cut the chili powder to 1/2 teaspoon (probably will do less next time to make the kids happier) and substituted 1/2 cup sour cream instead of the 1 cup heavy cream. It was fabulous!

  11. says

    Hello! Thank you for the recipes. I can’t wait to try them. I plan on making and freezing some of these. I think fresh cilantro will be a great addition to these flavors. Do you have any suggestions for thawing/reheating? I’m a busy mom and just starting to freeze meals when I can.

  12. says


    I’ve never tried freezing them but I’m sure it would work. I would try using a foil pan and wrapping it securely with aluminum foil. Then letting it thaw out in the fridge the morning you plan on eating them and cook them the same way once they are thawed. I just hope the tortillas don’t get soggy! I’m sorry I’m not more help!

  13. says

    Any idea about how many cups of shredded chicken would equal one pound? I tried making your recipe, but I think I didn’t quite use enough chicken. Still yummy, though–thanks for sharing this recipe! I’d love to make sure I am getting the proportions right next time I make it, though.

  14. says

    Totally skipped the part about whisking the marinade and then mixing it… I just poured everything on top and mixed, hope it still turns out good! I’m letting it marinate for 18 hours. Thanks for the recipe, can’t wait to try it!

  15. says

    I am going to make this tonight or tomorrow night! Excited! :) I think for those of you who were asking calorie wise, I am going to use some greek yogurt – you can use 1/2 the plain greek yogurt with half the heavy cream… also, just cut back on cheese a bit :) YUM!

  16. says

    These are so good! I’ve made them a few times now (I use half and half instead of the heavy cream) and here’s my advice for freezing them: when I thawed them before baking, the tortillas were super soggy. It didn’t bother my husband at all but I couldn’t get over the texture. Now I bake from frozen – just bake 45-60 minutes instead (that was for an 8×8 pan) and make sure it’s hot in the middle before you serve. Much better texture! :o)

    • Lovingtocook says

      Good Morning “thedentons!”
      Just found your March 2012 post regarding baking frozen Enchiladas. It was just what I was looking for also thinking the shells would get soggy… what
      temp do you bake at and w/ or w/o foil?

      • Cyd says

        Thaw them and bake for about 30 minutes. You could leave the foil on for about the first 20 minutes of cook time, check them and remove the foil for the remaining cooking time.

  17. says

    Thought it was interesting that when I selected the recipe above and printed it to Adobe PDF, there were multiple ads that showed up on the pdf page for ‘hot girls’, etc. What gives?

    • says

      Deb – first of all we are truely sorry. We will talk to our advertising company and see what is going on. We are only supposed to have clean ads that we approved.
      Thank you so much for letting us know!
      The Sisters

  18. says

    I made these last week and they were DELICIOUS. Even the leftovers the next day were delicious. I made 2 8×8 pans and cooked one and froze the other. When I cooked the frozen one though they cae out pretty good, but the tortillas were all soggy. Should I have cooked both and THEN frozen the other one? I don’t know where my problem was. I am new to freezer meals.

  19. says

    If you freeze, this, I recommend freezing the chicken mixture separately from the tortillas and sauce. So put the chicken and marinade and cheese in a baggie, then the sauce in another baggie, and then the tortillas in another. Pull it out in the morning to thaw and assemble later. Not quite as quick, but less soggy!

    • says

      Sorry, just reread the ingredients and there is a sauce listed! Operator error on my part! =] Will have to see what is in the enchilada sauce to see if it is something we eat. We’re on the mild side of “Mexican” (no peppers!)

  20. says

    These sound amazing…but they are listed under the “Freezer Meals” and I see no freezer/reheat directions. Could you add it if it exists, please? Thanks!

  21. says

    I made these last night. My husband and kids ate them all up! Which surprised me because my 3 year old is picky. I will definitely be making these again. Thanks for sharing this delicious recipe.

  22. says

    So I was trying to make these a bit healthier and not use cream– and then I realized I didn’t have any enchilada sauce… so I made extra marinade and mixed in a splash of skim milk and a couple spoonfuls of sour cream, and then just poured that over the top. It ended up being a little too sweet for me without any enchilada sauce but I topped it with salsa and that helped. For those wondering if it would work without cream, I think it would be fine with the enchilada sauce and a little bit of milk instead.

  23. says

    Found this recipe thanks to Pinterest and made it tonight. The family loved it – it was fantastic! Better than any restaurant enchiladas we’ve had! I added a very little bit of cilantro to the marinade, and a little bit of sour cream to the enchilada sauce. I made some pico de gallo as a side and warmed up some leftover rice to go with the enchiladas and it was perfect.

  24. says

    I made these one night and fell in love with them. My hubby even liked them! I then made them for friends that came over one night and they loved them so much they wanted the recipe for them! Luckily I made a lot because they ate so many that I only had a few left over!

  25. says

    These look delicious and I can’t wait to try them, but I found them under ‘freezer meals’ … how would you freeze them? Would you make them up and freeze in a tray, or make just the marinade and chicken and wait until ready to eat to make into enchiladas?

  26. Katelyn says

    Just FYI for anyone watching calories— I’ve made these a few times totally without the cream and they are still delicious! I also add corn in with the chicken to bulk it up a bit and cut on costs.

  27. Alice Nondorf says

    Made this for the first time last night & they were fabulous! Changed up a couple things:
    1. Used 2 lbs. chicken.
    2. Sauteed chicken breast chunks in fajita seasoning & a little olive oil.
    3. Kept that juice from the cooked chicken & added it into the sauce.
    4. Doubled the marinade so there was some left to whisk into sauce.
    5. Added diced green chillies inside each enchilada; about a spoonful.
    Definately a keeper! I served mexican rice & mexi-corn as sides.

  28. Anjel says

    So i put some chicken in marinade as well as inside the wraps????? Just want to be sure. Im gonna make tonight for dinner.

    • Cyd says

      Marinade the chicken and then you take it out of the bag to put it in the wraps. Save the marinade left in the bag to add to the other ingredients. Pour over top of enchiladas.

    • Cyd says

      We haven’t made this as a freezer meal, so not sure. But you could look at some of our freezer meals to see if it is comparable.

    • Cyd says

      Just click on the MAGIC button under the picture and then on NUTRITION. This is our new sister site We would love to have you stop by and check it out. Even leave us a family recipe! Have a great day! -The Six Sisters

  29. Lori says

    So you marinate the chicken after it cooked? Won’t that make it soggy? Can u marinate it before you cook the chicken?

    • Cyd says

      We have only made it as directed on the recipe. It only needs to marinate for 30 minutes, but can go longer if needed.

  30. Sarah says

    So, I don’t have green enchilada sauce…can i just add a can or two of green chiles instead? anyone tried this?
    I also tried to find a homemade version of the sauce using canned green chiles, but without success…any suggestions? thanks a million!

  31. says

    This dish has quickly become a staple in our house – one of my husband’s favorites! And it’s so easy, and makes a lot so it’s good to share with friends, or make one pan and freeze the other. Thanks for sharing!

  32. Jeanette says

    Like many others, I found you on pinterest. I’ve ended up pinning a lot of your recipes and finally got around to making this one.

    Fantastic. This one is definitely going into my dinner rotation. I ended up making a bit too much chicken so I sprinkled it on top of the enchiladas before pouring on the sauce and cheese. I must say, however, the chicken in the marinade would make awesome sandwiches. I am considering using this marinade on some salmon.

    I’m also considering making up several batches of the chicken with the marinade and freezing them to have on hand. I could toss one in the fridge overnight and it would be thawed and ready for me to assemble in the evening.

  33. Janelle says

    All of my boys will not eat anything that has the least bit of spice to it. Is there anything I can substitute for the green enchilada sauce?

  34. Trudi says

    I made these for supper tonight and they are amazing. Very filling as well. I’ve only made enchiladas once before and my family didn’t care for them. My husband had seconds and thirds of these. Delicious!

  35. Bonnie says

    Just made these tonight. Absolutely delicious! Made the recipe as shown. But once done we topped them with chopped tomato, cilantro, onion and avocado. What a Keeper. Thanks.

  36. Kelly Farrell says

    This is hands down the best recipe ever. I’ve made it at least ten times, and it never gets old. I’ve started doing 8 tbs of lime and honey each. I always have so much chicken left over that I usually end up needing to use a little pan so I can make a few more. So it helps to have the extra sauce. BUT the best thing happened by accident. I made way too much chicken and left it in the fridge with some marinade. I was looking for a dinner idea the next night and came across the leftover chicken. I mixed up the marinade with some cream, parmesan, and a little flour and threw it into the Vitamix. Once it was done, I added back the warmed up chicken and poured it over rotini. And then died of happiness. Most delicious alfredo you’ll ever eat.

  37. Lisa says

    How does this recipe only have 3 stars and so few reviews??? I give it 5 stars. Or I would if I could figure out how to do that on my itty bitty phone screen. I’ve made this recipe MANY times. I’ve followed it precisely, and mixed it up a bit. When I don’t have cream on hand, I make it with milk instead, still fabulous (I just use less to prevent it from being too runny).

    Reheats as leftovers well. Freezes well. Everyone we have made it for loves it, including my toddler. This recipe is one of my families all-time favorites – and this comes from a family who has made it standard practice to try at least one new recipe every week – for going on 20 years now.

  38. Britney says

    If I were to do these in the crock pot, could I marinate the chicken and then cook? Or maybe just cook it with the marinade? What would you suggest for a crock pot prep?

  39. Linda says

    Thank you so much for sharing this recipe! I made these yesterday and my family loved them! My oldest said…”these taste a lot different from the enchiladas you usually make, I like these better!” This recipe is definitely a keeper, thanks again! :)

  40. Stephany Brisco says

    I’ve made this twice now. The first time I made it I followed it exactly. They were good but too sweet. I cut back by at least a tablespoon of honey the second time and they tasted much better. I really do like this recipe a lot. Thanks so much.

  41. Alice says

    Made this last for the Hubby and myself. We loved it. I especially love the flavor combinations of sweet, hot and creamy. My hubby said this ones a keeper. Will be making again for sure. Thanks Six Sisters.

  42. Hailie says

    These were so good. I try to make a new recipe every week and always have high expectations for the meal, these did not disappoint!

  43. Heather @ Goodlicious says

    Hi! We love this recipe! I wanted to let you know we included it in our post with a list of fun ideas for Cinco de Mayo. Thanks!

  44. Jennifer A says

    Oh my Gosh!!!!! These are to die for!!!!! I made them tonight for my family. Thanks for the recipe. It has now become a family regular.

  45. Melody says

    These enchiladas are out of this world. I’ve made them several times for family members and friends and always get rave reviews. This is my go-to recipe for any potluck or family event where I am asked to bring food!!! Because of gluten allergies, I usually replace at least half of the pan with corn tortillas. :) HIGHLY RECOMMEND!!!

  46. kali says

    I tried this recipe last night for my boyfriend and I and it was great! I followed the recipe to the tea…everything about it was fantastic – very flavorful and easy – two thumbs up!!!
    I have to say I love this website and the recipes you guys post! Thank you so much!
    -Kali 8-)

      • Cyd says

        Make them and freeze before baking. Then thaw and cook. The tortillas may be a little soggy compared to not freezing them. Thaw them in the fridge overnight. And then bake as directed on the recipe. Hope this helps.

  47. Melissa says

    made this for dinner tonight. I enjoyed it very much. Very different from other enchiladas I’ve had. My husband however didn’t care for the sweet flavor. so this was a big stretch for him. If I make it again I’ll have to cut some honey probably at least 1/2. and then I like the idea of using greek yogurt instead of heavy cream. I’ll probably try that as well.

    All in all. I’ll try again but tweak for our personal tastes! great jumping off point!
    Thanks Melissa

  48. Lisa Gregory says

    My family loves these. I was short on honey one night and finished the necessary amount with dark amber agava nectar. I think it may have been even better. Thanks for the recipe. Easy, tasty, and family-pleasing!

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