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Honey Lime Chicken Enchiladas

Servings 8 Servings


  • 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.


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