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 green enchilada sauce. They’re amazing!
Let me just start by saying the picture doesn’t even do these enchiladas justice, but you have to trust me when I say these enchiladas are absolutely amazing!
If I made these on a weekly basis, I would never get any complaints.
The flavor of the lime and honey combined with the chili powder is just plain fabulous!
You will love how easy these are to make. Just don’t do what I almost did the first time I made them and that is marinate the chicken raw. Yep, I almost made that mistake. I wasn’t really paying attention to the directions and got the lime marinade all mixed and ready to go and was just about to throw my raw chicken in. I’m not sure why, but I glanced over at the directions one last time and saw the words “chicken, cooked and shredded.” I’m not sure how I completely missed that the first time I read through, but I did (must be my lack of brain cells which I fully blame on my five boys!).
I like to serve these with some homemade spanish rice and a green salad . . . .yum! Talk about a fabulous dinner!
Enjoy!
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Honey-lime Chicken Enchiladas
Ingredients
- 1/2 cup honey
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1 1/2 pounds chicken, cooked and shredded
- 2 (10-ounce) cans green enchilada sauce
- 1 cup half & half
- shredded colby jack cheese
- Flour tortillas
Instructions
- Stir together the honey, lime juice, chili power and garlic until well mixed. Add the cooked, shredded chicken and let marinate for at least 30 minutes (the longer the better, I usually let mine marinate at least a couple hours).
- Combine the enchilada sauce and half & half, set aside.
- Spread about 3/4 cup of the sauce into the bottom of a 9×13 pan.
- Fill the flour tortillas with marinated chicken and shredded cheese, roll up and place in baking dish. (I usually get about 10-12 tortillas filled.)
- Pour remaining enchilada sauce mixture over the top of the enchiladas and top with more cheese.
- Bake at 350° for 25 to 30 minutes.
- Category: Main Dishes
Recipe Source: Keeping up Cookbook (one of my favorites!)
Hi! I’m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.
This recipe is like hitting the jack pot!!! It was the quietest meal we have ever eaten because my family couldn’t get it into their mouths fast enough!!! THEY LOVED IT!!! It had the perfect flavor and oh so yummy!!!!
These are one of our favorites! So glad you guys loved them!
This are the B E S T!!!!
Do you have a preferred brand for the green enchilada sauce? I have only used red and experimented with several to find one that my family liked. I am not as familiar buying my own green kind so thanks for any recommendations!
Hi Ali! I really don’t have a favorite, I just buy whatever is the cheapest (lol!). I’ve used Old El Paso, La Victoria, Las Palmas, and Western Family (local store brand) and they’re all equally delicious. I hope you have a chance to make these enchiladas, they are amazing!
Thank you so much for your recommendations Jodi. I really do appreciate it as it’s a new ingredient for me to buy. I am definitely going to make these as they look super easy and super yummy. I continue to love your blog and expanding my at home meals, thank you!
You’re welcome Ali. Thank you for your kind words. I love hearing from my readers. Take care.