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4.75 from 12 votes

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!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Enchiladas, Family dinner recipe
Servings: 8
Calories: 431kcal

Equipment

  • Ziploc Bag
  • 9x13-inch Baking Pan

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

Calories: 431kcal | Carbohydrates: 35g | Protein: 20g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 98mg | Sodium: 510mg | Potassium: 303mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1030IU | Vitamin C: 4mg | Calcium: 270mg | Iron: 2mg