Honey Lime Chicken Enchiladas Recipe

Flavorful marinated honey lime chicken wrapped in tortillas and cheese with a creamy white sauce. These enchiladas can also be made ahead of time and frozen for another day!

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:

  1. 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!).
  2. Let the chicken marinate for at least 30 minutes (I prefer 4-6 hours to get maximum flavor!).
  3. Preheat oven to 350 degrees.
  4. Fill each tortilla with a scoop of chicken and some shredded cheese; roll up and place in a pan.
  5. Mix enchilada sauce with heavy cream and pour over the top of the rolled tortillas.
  6. 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).

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 this White Chicken Enchilada Casserole to your meal rotation! 

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:

Serves: 8

Honey Lime Chicken Enchiladas Recipe

Delicious marinated, honey lime chicken wrapped in tortillas with cheese and smothered in delicious enchilada sauce.

45 minPrep Time

30 minCook Time

1 hr, 15 Total Time

Save RecipeSave 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)
  • Enchiladas:
  • 1 (16 ounce) can green enchilada sauce (divided)
  • 10 flour tortillas
  • 2 cups shredded cheddar cheese (divided)
  • 1 cup heavy cream


  1. Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
  2. Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
  3. Preheat oven to 350 degrees F.
  4. Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
  5. 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.
  6. Placed rolled tortillas into prepared pan.
  7. Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
  8. Sprinkle with remaining cheese.
  9. Bake for 30 minutes, or until brown and crispy on top.


Main Course
egg free
soy free
seafood free
treenut free
sesame free
mustard free



8116 cal


135 g


1422 g


276 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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133 Responses to “Honey Lime Chicken Enchiladas Recipe”

  1. 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
    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
  3. Anonymous
    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!
  4. 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.
  5. @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!
  6. 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.
  7. thedentons
    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 8x8 pan) and make sure it's hot in the middle before you serve. Much better texture! :o)
  8. I made these last week and they were DELICIOUS. Even the leftovers the next day were delicious. I made 2 8x8 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.
    • Grandma
      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.
  9. 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!
  10. 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.
  11. 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.
  12. Alice Nondorf
    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.
    • Just click on the MAGIC button under the picture and then on NUTRITION. This is our new sister site MyRecipeMagic.com. 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
  13. 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!
  14. 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.
  15. Kelly Farrell
    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.
  16. 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.
  17. 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! :)
  18. Stephany Brisco
    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.
  19. Melody
    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!!!
  20. 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-)
  21. 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
  22. 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.
    • 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.
  23. 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.
  24. Jaime Pooler
    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!!
  25. 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.
  26. 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.
  27. Christinel
    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.
  28. Veronica M Legutko
    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.

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