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.
Ingredient Notes
Marinade
- 6 Tablespoons honey
- 5 Tablespoons lime juice
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 3 boneless, skinless chicken breasts cooked and shredded
Enchiladas
- 16 ounces green enchilada sauce divided
- 10 flour tortillas
- 2 cups shredded cheddar cheese divided
- 1 cup heavy cream
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.
Storing and Other Tips
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).
Miscellaneous Tips and FAQ’s
To prepare the yogurt and green chile mixture, you will need to combine them in a large bowl. Although the specific instructions for preparing the mixture are not provided, it can be assumed that the yogurt and green chile should be mixed together until well combined. Once prepared, this mixture can be added to the chicken and vegetables for a creamy and tangy addition to the enchiladas.
Seasoning the chicken for the enchiladas is easy. After sautéing the peppers and onions, simply stir in some spices and salt along with the shredded chicken and vegetables. This will help to enhance the flavor of the chicken and make it more delicious in the enchiladas.
To cook the chicken for the enchiladas, start by sautéing the peppers and onions in a skillet until they become soft and translucent. Then, stir in the shredded chicken along with some spices and salt. This will ensure that the chicken is cooked and seasoned before adding it to the enchiladas.
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).
Other ways our readers have made these Honey Lime Chicken 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
Serving Suggestions
- Mexican Street Corn Salad
- Instant Pot Cilantro Lime Rice Recipe
- Easy Mexican Salsa Rice (Quick Spanish Rice) Recipe
- Black Bean and Corn Salsa Recipe
Honey Lime Chicken Enchiladas
Ingredients
Marinade
- 6 Tablespoons honey
- 5 Tablespoons lime juice
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 3 boneless, skinless chicken breasts, cooked and shredded
Enchiladas
- 16 ounces green enchilada sauce, divided
- 10 flour tortillas
- 2 cups shredded cheddar cheese, divided
- 1 cup heavy cream
Instructions
- Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
- Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
- Preheat oven to 350 degrees F.
- Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
- Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
- Placed rolled tortillas into prepared pan.
- Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
- Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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All those recipes look so hummy, can’t wait to try them 🙂
This does look good! I can see why he likes them! I’m really into Mexican lately and this looks amazing!
Just found your recipe and will be making these enchiladas this weekend. THANK YOU! 🙂
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.
They were delicious! Will make them again and again!
What do you use for the green sauce? Do you make your own or do you have a favorite brand?
Found you on Pinterest as well.
Made these today. Best Chicken Enchilada’s i have ever had. I used a rotisserie chicken. Used Hatch green chile sauce. Thank You.
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!
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
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 pinterest.com!
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!
These look great, and I think hubby will like too!
My fiance and I loved this recipe! He and I are making them again tonight!
Tried it for the first time on a group of 12 people!!! They all loved them!! They want the recipe!!! Thank you!
Delicious! This one is a keeper!
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!!
Yummy recipe! Sharing with my friends!
I made these tonight and I think this might be the best meal I’ve ever made! They were so good. Thanks for sharing!
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.
@Anonymous,
I have used half and half to cut down on calories a little bit! As well as putting a little less cheese in each enchilada.
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!
Arturo Trejo brought me here ahah. fun quest. I might give the recipe a try. Looks goood.
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!
Yummy, yummy. Love honey and lime together and this marinade sounds delicious. It’s on my pinterest board as a must do soon.
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.
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Found these on Pinterest and am excited to try them tomorrow! My chicken is already marinating in the fridge. Thanks for sharing 🙂
@Angie,
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!
These were amazing…a little bit of work..but SO good! I’ve made them twice so far!
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.
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!
@Courtney,
I usually use 3-4 chicken breasts. Thanks!
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!
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)
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?
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!
Sincerely,
The Sisters
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.
Was going to make these again today but I still don’t know why the ones I put in the freezer were soggy after baking… PLEASE HELP.
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!
It’s okay to make these the night before, right? They look delish!
These look fantastic and I want them now =) Yum!! Happy Cinco de Mayo.
Hi Karen!
I think that would work just fine!
Do you know if they are still good without the cream? Has anyone tried it that way? Trying to make it a little healthier.
I have used half and half to cut down on calories a little bit! As well as putting a little less cheese in each enchilada.
Sour cream is a great accompaniment to enchilada’s.
Is the Enchilada sauce the marinade? Thanks for your help, want to try these soon!
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!)
We loved these! I would leave out the milk next time… a little soggy, but oh, so tasty!
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!
Is heavy cream sold as Heavy whipping cream in the store? Is it the same?! Help!!!
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.
Yes, it is the same! Thanks for your question!
My boyfriend (who only eats fish/shellfish) and I made these with shrimp and it was delicious!!!
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.
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.
can these be made with corn tortillas for GF people?
Corn tortillas would work fine! -The Six Sisters
I made these last night and they were delicious! My husband loved them and only made one request…adding a can of green chilies. Thank you for sharing!
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!
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?
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.
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.
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.
So i put some chicken in marinade as well as inside the wraps????? Just want to be sure. Im gonna make tonight for dinner.
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.
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.
How would you prepare this as a freezer meal?
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.
What a fun cooking blog! About how many enchiladas does this make? Thanks!
So you marinate the chicken after it cooked? Won’t that make it soggy? Can u marinate it before you cook the chicken?
We have only made it as directed on the recipe. It only needs to marinate for 30 minutes, but can go longer if needed.
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!
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!
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.
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?
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!
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.
I use a mixture of fat free cream of chicken and Greek yogurt – better than the original if you ask me!
Do you think black beans would be good in this?
Black beans would be great in these enchiladas.
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?
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.
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.
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.
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?
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! 🙂
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.
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.
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!
Am instant fav of the whole family!!
Love this blog 🙂
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!
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.
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!!!
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 😎
Made these with my Freezer Meal Group. We loved them! So rich and creamy. Very delicious and easy to prepare.
Can I put chicken in my crockpot to cook with the marinade? Any suggestions?
Sorry, we have only made it as directed in the recipe.
Did you cook and then freeze? How did you reheat them?
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.
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
Holy cars and trucks, these were bomb diggity! My friends, boyfriend and I loved them!
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!
Has anyone ever successfully frozen and reheated this meal? How did you do it exactly?
Looks amazing! making them for dinner tomorrow!
The flavor on these is great, but I’ve made these a couple of times now and the tortillas get so extremely soggy. I don’t freeze beforehand and the only other people complaining about sogginess seem to be from having freeze/thaw problems. What am I doing wrong here? The top of the tortillas get a nice bake but the bottoms and sides in the sauce are very mushy and I just can’t get my head around the texture to enjoy the enchiladas.
Whats our opinion on using pork instead of chicken?
For everyone who has problems with soggy tortillas, just use the corn not flour. I freeze them all the time using plastic wrap or a zip lock. I have never had any problems with them being soggy. I thaw them over night in my fridge then put them in the microwave for a quick meal. I make 2 cuts to separate them so the microwave gets all the insides. You can just cut each one into 3 pieces if you want. I’ve eaten them after being frozen for more than 6 months. Weird I know but I had a couple buried in the freezer so I thought “what the heck” and they were still great! Hope this helps.
Mix the remaining enchilada sauce. Up to this step was I suppose to use the enchilada sauce? Or should it read: mix the enchilada sauce… Thanks for the clarification.
1/2 cup of enchilada sauce goes in the bottom of the pan. The rest is saved for the top of the enchiladas.
Once its cooked and cooled so I can freeze it. How long, and what temp, do I cook it for when I’m ready to serve it from the freezer?
Just thaw and cook until heated through at 350 degrees. You’ll have to test it to be sure its warmed through.
You can buy cooked and uncooked tortillas. Which are used for this recipe? I’ve never made enchiladas before. This recipe looks like something I might be able to do.
We used flour tortillas for this recipe. Not tortilla dough.
I love these. I use red enchilada sauce because that’s all the store had the first time I made them, and now that is what I’m used to. I sautee peppers and onions and add to the inside of the tortillas. Would also be delicious with corn or black beans added.
I have frozen them, and don’t mind the texture, but the tortillas do get soggy.
I’ve made this a few times with corn/wheat mix tortillas and it was to die for! My preference is not with flour tortillas as they get really soggy and I didn’t like that although we still ate them up lol! Anyway tonight I’m cooking the chicken letting it sit in the marinade for a while then I’m going to mix it with smaller amounts of enchilada sauce and light cream and a little cream cheese and Colby jack for stability to make a dip out of it. I’ll bake it in the oven with a little cheese on top and then top it with lettuce, tomato, onions and jalapeno and serve it with tortilla chips. Thank you Six Sisters for this amazing recipe and hopefully it will turn out to be a fabulous dip for all of our upcoming Holiday celebrations!!
That sounds amazing. Please let us know how it turns out!!
Has anyone tried to substitute maple syrup for the honey?
Thank you, Six Sisters!! All of your recipes are wonderful!
Very Good. Next time, I think I will serve differently. Our tortillas were really soggy. Might do like Cafe Rio or Costa Vita and assemble as we eat. Chicken Mix warmed, warm tortilla’s, warm green enchilada sauce, cheese – set up like a buffet and make them fresh.
I made these last night. They were delicious!!
(I also used corn tortillas) Thanks for sharing
These are one of my husband’s favorite meals. I’ve also given a big pan of these to friends with new babies. They always rave about them. Thank you for a great recipe Six Sisters!
Hi Cate. These enchiladas are one of our absolute favorites! So glad it’s one of your hubbies favorites too! Have a great weekend.
Problem is you should never ever use flour tortillas in enchiladas. Enchiladas should only ever be made with corn tortillas. It’s like soaking bread in liquid and thinking it’s not going to fall apart and get soggy. They get gummy too which is just nasty. This recipe is so great, so don’t give up. Just use corn next time to avoid soggy enchiladas.
Wayyyy too sweet. I’d cut the honey at least in half. Honestly, I don’t think this recipe works very well: the flavors don’t meld and the sauce is too runny. I’d consider changing the marinade to a homemade Mojo or Goya’s, then add sour cream instead of heavy cream to make the sauce less runny. Beans are essential here, we found.
I used Pace salsa verde. Not bad
These are delicious. They were well received at my cinco de May dinner. My only peeve was the ziploc bag. Too hard to get the honey mix out. I prefer to toss in a bowl. Purely preferential. Also, mix chili powder with lime juice first or it might clump on parts if the chicken and not all of the chicken.
These were amazing!!!! I added some black beans inside. My family (including young kids) loved them and begged me to make them again!! Served with a side of Spanish rice.
How do you cook the chicken before you marinade it? Boil it or cook it in a frying pan? Does marinading cooked chicken make it soggy?
These were sweet and spicy! Such a yummy recipe. I will definitely make these again!!
We usually boil our chicken and then shred it. You could also use a rotisserie chicken. You can easily cook chicken breasts in an Instant Pot in very little time.
I make a similar recipe to this, saw it on Rachel Rays show. I double marinade ingredients using/adding fresh garlic and cilantro to the marinade. I also use corn tortillas, that’s what I prefer. I also make this for the priests at my parish about every 6 weeks, my pastors favorite. I layer in a casserole dish. I also use salsa verde, this is a wonderful recipe.
Hi Veronica. It’s really one of our favorite recipes on our blog. So easy and delicious! Have a great weekend.
This is my husbands favorite meal! I add mozzarella and provolone on top to get it extra cheesy! I have made this probably 20 times. Thank you!
So you dont use this marinade on raw chicken breasts before you cook and shred?
No. Just on the cooked and shredded chicken.
Used corn tortillas instead and it was delicious! Made it again the next week
My family loves this recipe!
I have made this recipe for honey lime chicken enchiladas several times now, sharing with friends and family and everyone who tastes it loves it! I cook raw tortillas instead of using regular tortillas. The texture and thickness is much thinner so you can pack each with more yummy chicken. Thank you for this recipe-we will continue making them as a regular family staple, and not just on Taco Tuesday’s!
I have been making this recipe for years now. It is amazing and easy too. I use a mix of Pepper Jack and Monterey cheese. It pairs well with the sauce. Our go to for white chicken enchiladas.
Soo good!!! Thank you! Served with cilantro lime rice very yummy!
These enchiladas are one of our favorite recipes too!
I made this and it was sooo good! This will be on our dinner menu!!
We really weren’t fans of this one. The sweetness of the honey lime marinade did not go well with the enchilada sauce and cream on top.
These enchiladas are seriously the best. It’s a must try.
This has been a hit in my house every time I make it! I cook the chicken with the honey marinade I. The instant pot and then I use a mixer to break up the chicken. So so good!
I specifically came to this recipe because you listed it as a freezer meal – yet you haven’t actually tested that? It looks delicious and I will probably try it out but I suggest that you take that reference off the recipe. I wasted 15 minutes reading through the recipe and comments and watching the video looking for the info on how to make this as a freezer meal.
Sorry for the confusion. You can totally make these enchiladas as a freezer meal. Prepare in a foil container, but do not place in the oven. Cover well and freeze. Thaw and cook as directed. Hope this helps. Have a wonderful and Happy Thanksgiving.
First time making this & it did not disappoint! Used a rotisserie chicken & let it marinate most of the day. Served with guacamole & sour cream. Definitely in the rotation now!
Try this recipe with a can of cream of chicken soup and 1 cup of sour cream instead of heavy cream. I can’t do dairy but sour cream does not bother my stomach.
I am going to try this recipe…but I can not buy the green sauce anywhere in my area …..can I leave it out …will it work ok ..or just put some tomato base instead ….
You can use a green taco sauce in place of the green enchilada sauce.
This is my go to meal any time I’m cooking for anyone else. I double, or triple the recipe and make some for us too, yum yum!
It is one of our top recipes! So delicious!
I made this recipe for Cinco de Mayo along with the Mexican Street Corn salad. My husband doesnt like green enchilada sauce and he LOVED these!!! A hit in our house and will be making again.
Good choice with these Honey Lime Chicken Enchiladas! One of our faves!!!
These enchiladas were amazing, I left out the cheese and heavy cream due to dairy intolerance in our family and they were still so delicious, we will definitely make them again.
Love love love this recipe
If using rotisserie chicken about how many cups should I use? Looking forward to making this 😊
Very nice post. Good job
Thanks
This recipe quickly became one of our favorites!
So glad you liked the enchiladas. It’s one of the most popular recipes on our site.
This is my favorite meal that I have cooked myself. Pretty simple and turned put SO delicious! This recipe is FOR SURE a keeper. O could make this for family and friends and I think it would really impress them. My husband loved it too!
This is one of our favorite enchilada recipes and is very popular! So glad you like it. Thank you!
How many cups of rotisserie chicken will I need for this recipe?
You’ll want about 2 cups of shredded chicken.
Can you use lemon juice instead???
We have not tried it with Lemon Juice. Lime juice pairs perfectly.
If I use rotisserie chicken—is it one chicken for 1 batch of enchiladas?
Just use enough rotisserie chicken to equal about 3 chicken breasts cooked and shredded. If you have a little extra, just add it to the recipe. It will be fine. You may get an extra enchilada.
Absolutely delicious! I use a rotisserie chicken and it makes this recipe even easier!
If using rotisserie chicken for this recipe, how many cups of shredded chicken? Thanks!
I would use about 4 cups of shredded rotisserie chicken for this recipe
This is one of my family’s top 10 favorite recipes! I’ve started cooking the chicken in the pressure cooker, with the marinade as the liquid. Then I shred the chicken and let it sit in the marinade for a while before assembling. The flavor is absolutely amazing. Thank you for this delicious recipe!
We totally love this! Family requests this all the time! Thanks you!
This is my go-to recipe for enchiladas! My family LOVES them and it is a frequently requested favorite!
These look great! If freezing them, do you freeze them before or after cooking? Thanks!
Hi Tracy – We have never tried freezing them but I’m sure it would work. We 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!
We love this recipe so much!! I like the mildness to it and that the sauce is not a red sauce. I am always looking for recipes with no tomatoes. Thank you!!!
If using rotisserie chicken would you still let the shredded meat “marinate” before putting into tortillas? Love the idea of using rotisserie, but I don’t want to lose any of the flavor!