The flavor of these honey lime chicken enchiladas is so incredible that they are guaranteed to become a family favorite. My family absolutely love these.
The cooked chicken is marinated in a honey lime marinade, then added to enchiladas smothered in a green enchilada sauce, topped with cheese and baked to perfection.
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Ingredients and substitutions
- Chicken - Use cooked and shredded chicken that you have cooked yourself, or alternatively from a rotisserie chicken.
- Honey - The honey could be substituted with maple syrup, however the dish will lose its honey flavor.
- Lime juice - Fresh lime juice tastes best in this recipe, however bottled lime juice can be used if fresh isn’t available.
- Chili powder - Use your preferred chilli powder. The amount of chili powder can be increased or decreased to suit personal tastes.
- Garlic powder
- Flour tortillas - The flour tortillas can be substituted with corn tortillas.
- Cheese - Use your preferred variety of shredded cheese, such as cheddar cheese, or a blend of multiple cheese varieties.
- Green enchilada sauce - The green enchilada sauce can be substituted with red enchilada sauce.
- Heavy cream - Lighter varieties of cream could be used in these enchiladas, however heavy cream will give the best results.
- Fresh cilantro - The cilantro is used for garnishing the baked enchiladas, and is optional.
- Fresh tomato - The fresh chopped tomato is used for garnishing the enchiladas, and is optional.
- Avocado - The fresh chopped avocado is used for garnishing the enchiladas ,and is optional.
See recipe card for quantities.
Instructions
Combine the marinade ingredients in a bowl, then combine with the cooked shredded chicken. Transfer to the fridge.
Mix the heavy cream and green enchilada sauce.
Assemble the enchiladas by filling the tortillas with the chicken and shredded cheese.
Spread enchilada sauce on the bottom of a baking dish, top with the enchiladas then the remaining sauce. Bake for 20 minutes, top with cheese and bake for a further 10 minutes.
Hint: The tortillas can be lightly toasted in a skillet before assembling the enchiladas to help prevent the tortillas going soggy.
Variations
- Spicy - Add extra chili powder.
- Red sauce - Use red enchilada sauce instead of green enchilada sauce.
Equipment
- 2 x large mixing bowls
- 9 x 13 inch baking dish
Storage
Store these enchiladas in an airtight container in the fridge for up to 2 days. Reheat until piping hot using the oven or microwave.
These enchiladas can be frozen. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Top tip
Top the enchiladas with your favorite enchilada toppings, such as tomato, avocado, cilantro, salsa or sour cream.
Related
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Pairing
These are my favorite dishes to serve with honey lime chicken enchiladas:
Honey Lime Chicken Enchiladas
The flavor of these honey lime chicken enchiladas is so incredible that they are guaranteed to become a family favorite. My family absolutely love these.
Ingredients
- 1 pound (approximately 2 cups) shredded cooked chicken
- ⅓ cup honey
- ¼ cup lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 10 flour tortillas
- 2 cups shredded cheese
- 2 cups green enchilada sauce
- 1 cup heavy cream
- Fresh cilantro, for garnishing (optional)
- Fresh chopped tomato, for garnishing (optional)
- Fresh chopped avocado, for garnishing (optional)
Instructions
- Add the honey, lime juice, chill powder and garlic powder to a mixing bowl. Whisk until well combined. Stir through the cooked shredded chicken, cover and place in the fridge to marinate for 2-4 hours.
- Preheat the oven to 350°F/180°c. Add the enchilada sauce and cream to a large mixing bowl. Stir until well combined. Spread ½ cup of the sauce over the base of a 9 x 13 inch baking dish.
- Divide the chicken mixture and 1 ½ cups of the cheese between the 10 tortillas, rolling the tortillas as you go and placing them in a single layer in the baking dish. Pour over the remaining enchilada sauce mixture.
- Bake the enchiladas for 20 minutes. Sprinkle over the remaining ½ cup cheese and bake for a further 10 minutes, or until the cheese has melted.
- Top the enchiladas with the cilantro, tomato and avocado before serving.
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