Honey Lime Chicken Enchiladas are mildly sweet and full of flavor, made with canned, shredded, or rotisserie chicken. They’re super easy to prepare and a family favorite.
You need to make these. Seriously. These Honey Lime Chicken Enchiladas have been popular on Pinterest for good reason—everyone who’s tried them raves. I’ve even shared a related favorite on my blog, Baked Honey Lime Chicken Taquitos, that our family returns to again and again. I’m glad I finally made these enchiladas—they didn’t disappoint.
This dish is also a popular meal to bring to neighbors, friends, or new parents. It freezes well (though I haven’t tested freezing myself), and it’s a great make-ahead option if you want a comforting dinner to share. My family devoured this—my two picky eaters even ate it without complaint, which says a lot.
If you’re looking for another simple, delicious recipe to rotate into your monthly meal plan, try this Honey Lime Chicken Enchiladas version—you won’t regret it.
Honey Lime Chicken Enchiladas
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Ingredients
- 2 (10oz) cans cooked chicken breast, shredded (or 3 chicken breasts, cooked and shredded; or 3 cups shredded rotisserie chicken)
- ⅓ cup honey
- 3 Tbsp lime juice
- 1 Tbsp chili powder
- ½ tsp garlic powder
- 1 tsp ground cumin
- ½ tsp salt
- 8 flour tortillas
- 2 cups Mexican Blend shredded cheese
- 10 oz can green enchilada sauce
- 1 cup half & half
- sliced green onions, optional
Instructions
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In a bowl, combine the shredded chicken with the honey, lime juice, chili powder, garlic powder, cumin, and salt. Let the chicken absorb most of the liquid.
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Stir together the green enchilada sauce and the half & half. Spray a 13×9-inch baking dish with cooking spray and pour a thin layer of sauce to cover the bottom.
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Divide the chicken evenly among the eight tortillas. Sprinkle some cheese over the chicken in each tortilla, reserving at least 1 cup of cheese for the top.
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Roll each tortilla and place them seam-side down in the prepared baking dish. Pour the remaining sauce over the enchiladas and sprinkle with the reserved cheese. Cover with foil and bake at 350°F for 45 minutes, removing the foil for the last 15 minutes so the cheese melts and the sauce bubbles at the edges. Garnish with sliced green onions if desired.
Notes
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