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Honey Lime Chicken Enchiladas

May 4, 2021 | Chicken

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Honey Lime Chicken Enchiladas are a delicious twist on the classic green enchilada. The sweet honey combined with mild heat is so yummy, you’ll be coming back for seconds!

A white baking dish with Honey Lime Chicken Enchiladas topped with cilantro, lime wedges, and queso fresco and a jar of honey to the side.

These Honey Lime Chicken Enchiladas are simple and always a hit. For more amazing Mexican dishes like this one, try my Baked Chicken Taquitos, Cafe Rio Sweet Pork, , and Slow Cooker Beef Barbacoa!

A plate with Honey Lime Chicken Enchiladas, Spanish Rice, and Refried Beans.

Honey Lime Enchiladas

Many Mexican dishes use the same ingredients but are put together in different ways. All delicious of course, but I do love how unique this dish is. The combination of honey, lime, and chili is just so good!

Ingredients on a marble surface- lime juice, honey, shredded cheese, cilantro, shredded chicken, corn tortillas, spices, green sauce.

Ingredients for Honey Lime Chicken Enchiladas:

  • Shredded Chicken– Cook and shred your own chicken (half of this Slow Cooker Shredded Chicken recipe) or buy an already cooked rotisserie chicken to shred up.
  • Cilantro– This herb is similar to parsley but with a warm citrus flavor.
  • Honey– This balances our the heat in the dish.
  • Lime– Adds a bright, tart, and sweet zesty flavor to the dish.
  • Chili Powder– A blend of chili peppers, cumin, onion, garlic, and salt. This adds flavor and little bit of heat.
  • Garlic– Fresh minced garlic is best but 1/2 teaspoon garlic powder can be used if needed.
  • Green Enchilada Sauce– This is a flavorful green chili based sauce. The flavor is so delicious with the honey and lime in the filling.
  • Tortillas– I used to make these with flour tortillas but I prefer white corn now. The filling can fit into either 8 regular size flour tortillas or 12-14 corn tortillas.
  • Monterey Jack Cheese– This semi-hard white cheese is made from cow’s milk and has a mild sweet flavor.
A spatula lifting out enchiladas from a casserole dish.

How to make Chicken Enchiladas:

Time needed: 35 minutes.

  1. Prep

    Preheat oven to 350 degrees F. Lightly grease a 9×13 inch casserole dish. Pour enough enchiladas sauce into the pan to cover the bottom (about 1/2 to 3/4 cup).

  2. Make the filling

    In a large mixing bowl, combine the chicken, cilantro, honey, lime juice, chili powder, and garlic. Add 1 cup cheese and mix again.Diptych: A large mixing bowl with shredded chicken, cilantro, spices, and honey and lime to the side; drizzling honey over the contents in the mixing bowl.

  3. Fill tortillas

    Corn Tortillas: Heat remaining enchilada sauce in a 2 quart sauce pan or small skillet over medium heat until it begins to boil. Remove from heat and dip each tortilla in the sauce for a few seconds so it can soften and become pliable. Place about 1/3 cup filling down the middle of each tortilla, roll up and place seam-side down in the pan. Repeat with remaining tortillas/filling.
    Flour Tortillas: Place about 1/2 cup chicken mixture down the middle of the tortilla. Tightly roll up the tortilla and place seam down in the pan of enchilada sauce. Repeat with remaining tortillas/filling.
    Diptych- Mixing together a chicken and cheese filling; dipping corn tortilla in a pot of warm enchilada sauce.

  4. Add Cheese

    Pour the remaining can of enchilada sauce over the enchiladas and then sprinkle with remaining 1 cup cheese.Process shots of filling corn tortillas, placing in pan, and topping with sauce and cheese.

  5. Bake

    Bake for 20 minutes until cheese is melted and edges start to slightly brown.

A close up shot of the top of Honey Lime Enchiladas.

FAQs

What should I serve with Enchiladas?

Seasoned Black Beans, Refried Beans, Spanish Rice (Mexican Rice), and Cilantro Lime Rice all make delicious sides to enchiladas.

How to soften tortillas so they don’t fall apart?

You can soften the tortillas by dipping them in heated enchilada sauce OR wrap the stack of tortillas in a damp paper towel and heat in the microwave until warm (20-30) seconds. Keep the tortillas wrapped in a thick towel or a tortilla warmer.

Close up shot of cutting into a chicken enchilada with a fork.

TOOLS USED TO MAKE THESE ENCHILADAS:

  • Garlic Press– Fresh garlic tastes best and this is the garlic press I’ve been using for the last 8 years. I love it and it’s easy to clean.
  • 9×13 inch Casserole Dish– This is a standard size casserole dish and can be used for everything from casseroles, to chicken breasts, to brownies. I love that it’s white because it looks nice and goes with any table setting.
  • Cheese Grater– Freshly grated cheese is so much better and this grater is the best! I love that it has two sides, folds up, and stands sturdy when grating.
A white baking dish with green enchiladas topped with cilantro, lime wedges, and queso fresco.

LOOKING FOR MORE MEXICAN DISHES? CHECK OUT THESE:

  • Crock-Pot Mexican Chicken
  • 10-Ingredient Slow Cooker Taco Soup
  • Smothered Chicken Burritos
  • Chipotle Pork Tacos
  • Black Bean and Sweet Potato Enchiladas
A spatula lifting out enchiladas from a casserole dish.
Print Recipe
5 from 2 votes

Honey Lime Chicken Enchiladas

These Honey Lime Enchiladas are a delicious twist on the classic green enchilada. The sweet honey combined with mild heat is so yummy, you'll be coming back for seconds!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6
Calories: 422kcal
Author: Garnish and Glaze

Ingredients

For the Enchiladas:

  • 3 cup shredded chicken, (~1 1/2 pounds raw)
  • 1/4 cup cilantro, chopped
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 2 cloves garlic
  • 1 tablespoon chili powder
  • 1 28 ounce can green enchilada sauce
  • 12 corn tortillas, (or 8 flour tortillas)
  • 2 cups Monterey jack cheese, shredded, divided

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a 9×13 inch casserole dish*. Pour enough enchiladas sauce into the pan to cover the bottom (about 1/2 to 3/4 cup).
  • In a large mixing bowl, combine the chicken, cilantro, honey, lime juice, chili powder, and garlic. Add 1 cup cheese and mix again.
  • For Corn Tortillas: Heat remaining enchilada sauce in a 2 quart sauce pan or small skillet over medium heat until it begins to boil. Remove from heat and dip each tortilla in the sauce for a few seconds so it can soften and become pliable. Place about 1/3 cup filling down the middle of each tortilla, roll up and place seam-side down in the pan. Repeat with remaining tortillas/filling.
    For Flour Tortillas: place about 1/2 cup chicken mixture down the middle of the tortilla. Tightly roll up the tortilla and place seam down in the pan of enchilada sauce. Repeat with remaining tortillas/filling.
  • Pour the remaining enchilada sauce over the enchiladas and then sprinkle with remaining 1 cup cheese.
  • Bake for 20 minutes until cheese is melted and edges start to slightly brown.

Notes

*If you know you will have leftovers, I recommend using a 9×9 inch pan and assembling and cooking only half the enchiladas. Assemble the remaining enchiladas the next day with the remaining half of the ingredients. I do it this way because I don’t like my tortillas getting soggy from sitting in the sauce.
Course: Main Course
Cuisine: Mexican
Keyword: Honey Lime Chicken Enchiladas
Nutrition Facts
Honey Lime Chicken Enchiladas
Amount Per Serving (1 g)
Calories 422 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 86mg29%
Sodium 302mg13%
Potassium 340mg10%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 13g14%
Protein 30g60%
Vitamin A 766IU15%
Vitamin C 4mg5%
Calcium 340mg34%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
Chicken Main Course Mexican Ovencheese cilantro lime

Comments

  1. valerie Harris says

    December 10, 2016 at 2:11 pm

    This was AMAZING! My 10 year old doesn’t like Enchiladas, but with the green sauce and the honey added, he Loved IT!!!! Finally, I can make my favorite mexican dish with green sauce. But I made fresh Enchilada sauce with roasted tomatillo, red pepper, poblano pepper, fresh garlic, olive oil and salt and pepper. I then added put these items in a blender, added some chicken broth and this was my Enchilada sauce.

    Reply
    • Melanie says

      December 11, 2016 at 8:30 pm

      That’s so awesome Valerie! It’s the best when you find a way to get you kid to like/eat one of your favorites. I just made these yesterday for a friend who just had a baby… and doubled it so we could have some too! 🙂 I’m going to have to try making my own enchilada sauce like you. 🙂

      Reply
  2. Paige says

    April 15, 2015 at 12:57 pm

    These look amazing! I’ve never thought to put honey and chicken together before (except for honey mustard), I’ll have to try this!

    Paige
    http://thehappyflammily.com

    Reply

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