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.
Related Recipe: Try our Slow Cooker Cheesy Chicken Enchiladas
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
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.
Related Article: The perfect side dish to any meal, Mexican Street Corn Salad!
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).
Related Recipe: Looking for more Lime Chicken?! Try our Baked Chili Lime Chicken Tenders!
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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).
Related Article: Add our White Chicken Enchilada Casserole our White Chicken Enchiladas with Green Chilies and Sour Cream Sauce and our Slow Cooker Ranch Chicken Enchiladas to your meal rotation!
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
Related Recipe: Try our Avocado Chicken Enchiladas!
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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
Honey Lime Chicken Enchiladas Recipe
- 6 Tablespoons honey
- 5 Tablespoons lime juice
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 3 boneless, skinless chicken breasts cooked and shredded
- 16 ounces green enchilada sauce divided
- 10 flour tortillas
- 2 cups shredded cheddar cheese divided
- 1 cup heavy cream
- 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.
- If you’re looking to save some time, try using a Rotisserie chicken in this recipe!
- Ziploc Bag
- 9×13-inch Baking Pan