Of all the recipes on our site, this recipe for Honey Lime Chicken Enchiladas is in our top 3. They are seriously that good!
When someone in my neighborhood has a baby, this is the meal that I take them to celebrate their new arrival (every mom needs a night off from cooking!) It’s fairly simple to make and everyone who tries these enchiladas falls in love instantly.
So, if you need the perfect Mexican dish that your family will love, look no further! This is the recipe that you need in your life.
How to make Honey Lime Chicken Enchiladas:
- In a resealable gallon-sized bag, mix together marinade ingredients (honey, lime juice, chili powder, and garlic powder). Add in cooked and shredded chicken (rotisserie chicken works great!).
- Let the chicken marinate for at least 30 minutes (I prefer 4-6 hours to get maximum flavor!).
- Preheat oven to 350 degrees.
- Fill each tortilla with a scoop of chicken and some shredded cheese; roll up and place in a pan.
- Mix enchilada sauce with heavy cream and pour over the top of the rolled tortillas.
- Sprinkle cheese on top and bake for 30 minutes.
Flour VS corn tortillas for enchiladas
While most traditional enchilada recipes are made with corn tortillas, we prefer this recipe using white flour tortillas.
However, if you only have corn tortillas on hand, they will still work (and that is actually what we prefer if you are going to be freezing these – read below).
how to freeze enchiladas:
These Enchiladas can be made ahead of time (up to 24 hours in advance) by assembling them, covering them with plastic wrap, and refrigerating until it’s time to bake. Be sure to remove plastic wrap before baking.
Leftovers can be stored in an airtight container for 2-3 days and reheated in the microwave as needed.
To freeze, I would highly recommend just making the chicken mixture ahead of time and freezing that, then assembling the enchiladas on the day that you want to eat them. Cheese and sauces do not tend to freeze or thaw well.
However, if you do want to fully prepare these enchiladas before freezing, we highly recommend using CORN TORTILLAS. Flour tortillas tend to get soggy after freezing and thawing. Cover enchiladas tightly with plastic wrap and then wrap with aluminum foil. Freeze for up to 30 days (we like to freeze them in disposable foil containers so clean up is even easier).
To bake, remove from freezer and remove plastic wrap. Cover and bake for 45-60 minutes from frozen at 350 degrees (or until enchiladas are fully cooked through).
Watch how to make these enchiladas:
Other ways our readers have made these enchiladas:
- Add 1 teaspoon chipotle powder to the marinade to kick it up a notch!
- Add a can of corn (drained) in with the chicken mixture
- Add a few tablespoons of black or pinto beans to each tortilla before rolling up
- Use red enchilada sauce instead of green enchilada sauce
- Use corn tortillas and layer it like a lasagna instead of rolling it up
- Use fat-free half and half instead of heavy cream to lighten it up (you could also use less cheese)
- Top with fresh cilantro
- Saute red and green bell peppers with an onion and add inside each tortilla
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Serve these enchiladas with:
- Street Corn Salad
- Mexican Rice
- Easy Blender Salsa
- Black Bean and Cotija 6-Layer Dip
- Fully Loaded Guacamole