These Honey Lime Chicken Enchiladas are one of our most favorite Mexican ever meals! Perfectly seasoned chickened rolled in flour tortillas and topped with a creamy sauce. They’re sweet and slightly spicy and taste amazing!
These Honey Lime Chicken Enchiladas have been one of my favorite go-to Mexican meals for years. It’s the perfect meal for company, when you need to take dinner to a friend, or any weeknight meal.
To say these have been a family favorite for years is a bit of an understatement. I posted this recipe nine years ago and decided it was time to bring it back into the spotlight again with some updated photos and instructions.
If I made these enchiladas on a weekly basis, I don’t think anyone would complain about it. The flavors of lime and honey combined with the chili powder is just plain fabulous!
If you’ve never had these enchiladas, you have been missing out and you need to make them ASAP.
HOW TO MAKE HONEY LIME CHICKEN ENCHILADAS:
- In a small bowl, whisk together the honey, lime juice, chili powder, and garlic powder. Pour over cooked, shredded chicken.
- Let the chicken marinate for at least 30 minutes (I do longer for maximum flavor!).
- Fill each tortilla with a scoop of chicken and some shredded cheese, roll up and place in a pan.
- Mix enchilada sauce with cream and pour over the top of the rolled tortillas.
- Sprinkle cheese on top and bake for 30 minutes.
One quick, important tip:
This recipe is a bit unusual because you marinate cooked, shredded chicken, instead of raw chicken. Just a heads up because the very first time I made these I obviously didn’t read the recipe very well and almost poured the marinade over my raw chicken. Thankfully, I glanced at the recipe just before and read “chicken, cooked and shredded.”
I’ve made one or two simple changes over the years and not because they weren’t delicious as is. I felt like there was always too much sauce, so I cut back on the amount of liquid added to the enchilada sauce and switched it from half & half to cream. I feel like the cream is thicker which makes the sauce thicker better. Also, only pour as much sauce on these as you want. If you like your enchiladas more “dry” then you could even cut the sauce recipe in half.
We love these with some Spanish rice, chips & salsa and maybe a green salsa. Also, we love drizzling these with some homemade Cafe Rio dressing, and topping them with peach mango salsa. . . seriously amazing!
Short on time?
Rotisserie chicken is a great shortcut BTW and works perfectly for these enchiladas and is a great time saver!
Recipe Source: Adapted from Keeping up Cookbook (one of my favorites!)
Originally posted January 9, 2013.