Honey Lime Chicken Enchiladas
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Honey Lime Chicken Enchiladas are mild and sweet, and use canned, shredded, or rotisserie chicken. Super easy and a recipe the whole family will enjoy!
First things first. MAKE THESE! I’m not even kidding! I had seen these Honey Lime Chicken Enchiladas all over Pinterest. All my friends who’ve made these, raved about them. I even have Baked Honey Lime Chicken Taquitos on my blog that we’ve made again and again because we love them, so I don’t know what took me so long to get around to these Honey Lime Chicken Enchiladas, but I’m so glad I finally did!
Apparently, this is the meal to take neighbors and friends who need dinner or just had a baby. I hear it also freezes well. I haven’t tried freezing it yet, but I don’t see why it wouldn’t work out great! My family gobbled this dinner up! Even my two picky eaters ate these without any words of complaints! Now that’s saying something!
If you want another easy and delicious dinner to add to the monthly rotation, give my version of these Honey Lime Chicken Enchiladas a try! You won’t regret it!
Honey Lime Chicken Enchiladas
- 2 (10oz) cans cooked chicken breast, shredded (or 3 chicken breasts, cooked and shredded; or 3 cups shredded rotisserie chicken)
- 1/3 cup honey
- 3 Tbsp lime juice
- 1 Tbsp chili powder
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 8 flour tortillas
- 2 cups Mexican Blend shredded cheese
- 1 (10oz) can green enchilada sauce
- 1 cup half & half
- sliced green onions, optional
- Combine the chicken, honey, lime juice, chili powder, garlic powder, cumin, and salt in a bowl. Allow chicken to absorb most of the liquid.
- Combine the green enchilada sauce and the half & half. Grease a 13x9-inch baking dish with pan spray. Pour just enough of the sauce to cover the bottom of the dish.
- Divide the chicken amongst the eight tortillas and sprinkle some cheese on top of the chicken, saving at least 1 cup for the top of the enchiladas.
- Roll up each tortilla and place them inside the prepared baking dish. Pour the remaining sauce over the enchiladas and sprinkle with remaining cheese. Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes, removing the foil for the last 15 minutes to melt the cheese. The sauce should be bubbling on the edges and hot in the center. Sprinkle with sliced green onions, if desired.
Nutrition Information:Yield: 8
Amount Per Serving: Unsaturated Fat: 0g
22 Comments on “Honey Lime Chicken Enchiladas”
This look amazing! Have you ever used corn tortillas instead of flour? The last time I made enchiladas with flour tortillas they came out a bit mushy, but corn is also hard to keep rolled together without cracking. Thanks so much for the recipe! Will be trying this out tonight for dinner 🙂
I haven’t tried corn tortillas, but I’m sure that would be fine. You can try wrapping them in a damp towel and microwaving them until they are soft (maybe 30-45 seconds) to try and prevent them from cracking. You could also just use a little less of the sauce mixture if you’re worried about soggy enchiladas. I hope you love them!
I have the red enchilada sauce instead of the green, will it work as well?
You could definitely try it, but I highly recommend the green. The flavor profiles are just different.
Hi Amber! How would you make these to take to someone else? Which step would you stop at? Thanks!
I’ve heard from others that you can freeze the complete meal. To bake, preheat oven to 350 degrees Fahrenheit and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top, or at least until the centers reach 165 degrees Fahrenheit, if you don’t want it crispy. Good luck!
These were amazing! Thank you!
This is one of our favorite meals, and one I can count on my kids eating. So glad you liked them too!
You can never go wrong with enchiladas. Great variation.
Agreed! Thanks for stopping by Erin!
My husband is seriously crazy for chicken enchiladas and we have it nearly ever week on our dinner rotation. I am always trying to change it up though so I absolutely LOVE this honey lime version – it looks amazing and I can’t wait to try it 🙂
That’s awesome! I hope he approves!
Looks fabulous! I’m going to take your advice and make these 🙂
Nice! I hope you love them!!!
Oh my gosh…I made chicken enchiladas for dinner the other night, but I guarantee they weren’t NEARLY as fancy-schmancy as these gorgeous ‘thangs! I am totally loving these, Amber! Your photos are absolutely phenomenal too. 🙂 Pinned!
Haha! Fancy-schmancy huh?! Thanks for the compliment!
I just drooled a little on my keyboard! This looks incredible and sounds so yummy. Pinned!
So, SO good! Thanks for pinning Jen!
Looks super yummy! Might have to try to make it some time!!! Pinning 😉
Thank you! My kids are actually asking for this dinner again! We loved it!