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!
How do I prepare the yogurt and green chile mixture?
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.
How do I season the chicken for 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.
How do I cook the chicken for 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 – 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
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.
Video
Notes
- If you’re looking to save some time, try using a Rotisserie chicken in this recipe!
Nutrition
Equipment
- Ziploc Bag
- 9×13-inch Baking Pan
Recipe Details
FREQUENTLY ASKED QUESTIONS
How should the enchiladas be served?
Serve the enchiladas warm with desired toppings.
How should the enchiladas be topped before baking?
Top the rolled enchiladas with green enchilada sauce.
What should be done with the baking dish?
Cover the baking dish after rolling the enchiladas.
How should the enchiladas be rolled?
After adding the chicken and vegetables, roll the enchiladas.
What should be combined with yogurt?
Combine the yogurt and green chile mixture in a large bowl.
How should the peppers and onions be cooked?
Sauté the peppers and onions in a skillet until soft and translucent.
How should the chicken be prepared?
The chicken should be cooked and shredded, if necessary.
Can I make vegetarian or vegan enchiladas?
Absolutely! We have just the thing for you if you’re searching for meat-free options. You can make vegetarian enchiladas or vegan enchiladas and use various substitutes like Nora does in this post here: The Best Vegan Enchiladas.
Can beginner cooks make these enchiladas?
Yes, these enchiladas are simple enough for beginner cooks to master. While they may not be considered authentic green chile chicken enchiladas, they are specifically designed to be approachable for those who are new to cooking. So, if you’re a beginner cook looking to impress with a spectacular dish, these enchiladas are definitely within your reach.
How do I make the recipe healthier?
To make this recipe healthier, instead of using regular flour tortillas, I have used whole wheat tortillas, which are packed with whole grains and provide added fiber, iron, and other essential nutrients. In place of sour cream, I have opted for nonfat Greek yogurt, which is protein-rich and lowers the overall fat content. These green chile chicken enchiladas offer the same great taste with an added touch of healthiness.
What kitchen tools do I need to make the recipe?
To make this recipe, you will need the following tools:
Casserole Dish: A casserole dish of the perfect size is essential for making these enchiladas. It will provide ample space to hold all the ingredients and ensure even cooking.
Mixing Bowls: Prepping the filling requires mixing various ingredients together. Using mixing bowls will make this process easier and more efficient. Choose bowls that are large enough to accommodate the mixture without any spills.
Skillet: Sautéing the peppers and onions is a crucial step in this recipe. A skillet will allow you to quickly and evenly cook these ingredients, adding a delicious flavor to the enchiladas.
The Best Casserole Dish: If you’re looking for a high-quality option, consider Staub stoneware. It is highly scratch resistant and retains heat exceptionally well. This will ensure that your enchiladas are cooked perfectly and stay warm for longer periods.
These tools can easily be found on Amazon or at your local kitchenware store. By having these essential items on hand, you will be well-equipped to make these enchiladas with ease and achieve the desired results.
What can I serve with the Green Chile Chicken Enchiladas?
When serving Green Chile Chicken Enchiladas, there are numerous delicious options to accompany them. Here are some suggestions:
Traditional Mexican Sides:
- Mexican Rice: A fluffy and flavorful side dish made with long-grain rice, tomatoes, onions, and spices.
- Refried Beans: Creamy and smooth, refried beans add richness and a tasty texture to the meal.
- Guacamole: A creamy and tangy avocado dip that complements the enchiladas perfectly.
- Pico de Gallo: A vibrant and fresh salsa with chopped tomatoes, onions, cilantro, jalapeños, and lime juice.
Fresh Salads:
- Mexican Street Corn Salad: A combination of charred corn, creamy cotija cheese, lime, and spices, giving a refreshing twist to traditional corn.
- Avocado Salad: A light and creamy salad with ripe avocados, tomatoes, cucumbers, and a zesty dressing.
- Cucumber and Tomato Salad: A simple yet flavorful salad with cucumbers, tomatoes, onions, and a tangy vinaigrette.
Tasty Appetizers:
- Queso Dip: Creamy and cheesy, this dip is perfect for scooping up with tortilla chips.
- Chicken Taquitos: Crispy rolled tortillas filled with seasoned chicken, served with salsa or a creamy sauce.
- Stuffed Jalapeños: Roasted jalapeños stuffed with a combination of cheese, cream cheese, and spices, providing a spicy kick.
Sweet Endings:
- Churros: Traditional Mexican fried pastries dusted with cinnamon-sugar, great for a sweet treat after the meal.
- Tres Leches Cake: A light and spongy cake soaked in three types of milk, topped with whipped cream and fresh berries.
Choose from these options to create a delightful and satisfying meal alongside your Green Chile Chicken Enchiladas. Enjoy!
What can I substitute for sour cream in the recipe?
If you are looking for a suitable alternative to sour cream in your recipe, we suggest using Greek yogurt. It can be used as a healthy substitute in traditional, authentic green chile chicken enchiladas.
Can I use leftover cooked shredded chicken for the enchiladas?
Absolutely! These enchiladas are not only delicious with freshly cooked shredded chicken, but they can also be made even quicker by using leftover cooked shredded chicken or rotisserie chicken from the deli. This means you can enjoy these healthy enchiladas on your table in no time, while still benefiting from the whole wheat tortillas, which provide a serving of whole grains and added fiber, iron, and other important nutrients. So go ahead and make use of that leftover chicken for a convenient and nutritious meal!
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All those recipes look so hummy, can't wait to try them :)
Found you on Pinterest as well.
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'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!
I usually use 3-4 chicken breasts. Thanks!
Thank you so much for letting us know!
Sincerely,
The Sisters
I think that would work just fine!
Thank you for sharing!