Description
These honey lime chicken enchiladas are the perfect combination of sweet and tangy flavors wrapped in tender tortillas with melted cheese. The honey lime marinade creates incredibly flavorful chicken that’s then smothered in a creamy enchilada sauce. Perfect for family dinners, meal prep, or entertaining guests!
Ingredients
Scale
- For the Honey Lime Marinade:
- 1/3 cup honey
- 1/4 cup fresh lime juice (about 2–3 limes)
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- For the Enchiladas:
- 2 pounds cooked chicken, shredded (rotisserie works great)
- 10–12 flour tortillas (8-inch size)
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded sharp cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional)
- For the Creamy Enchilada Sauce:
- 2 cans (10 oz each) green enchilada sauce
- 1/2 cup heavy cream
- Reserved marinade (if any remains)
Instructions
- Marinate the Chicken: In a large bowl, whisk together honey, lime juice, chili powder, garlic powder, and salt. Add shredded chicken and toss until well-coated. Marinate in refrigerator for 30 minutes to 8 hours.
- Prepare for Baking: Preheat oven to 350°F (175°C). Spray a 9×13 inch baking dish with cooking spray. Spread 1/2 cup enchilada sauce evenly across the bottom.
- Assemble Enchiladas: Working with one tortilla at a time, place 1/3 cup marinated chicken down the center. Add 2 tablespoons Monterey Jack cheese and sprinkle of cilantro. Roll tightly and place seam-side down in prepared dish.
- Make the Sauce: In a medium bowl, whisk together remaining enchilada sauce with heavy cream. Add any leftover marinade for extra flavor.
- Top and Bake: Pour creamy sauce evenly over enchiladas. Sprinkle with remaining Monterey Jack and all cheddar cheese. Cover with foil and bake 25 minutes.
- Finish Baking: Remove foil and bake 10-15 minutes more until cheese is golden and bubbly. Let rest 5 minutes before serving.
Notes
- Make-Ahead: Enchiladas can be assembled up to 24 hours ahead. Cover tightly and refrigerate until ready to bake.
- Freezing: Freeze assembled enchiladas up to 3 months. Bake from frozen covered for 1 hour, then uncovered 30 minutes.
- Prevent Soggy Enchiladas: Don’t overfill tortillas and ensure sauce layer on bottom of pan.
- Tortilla Tips: Warm tortillas in microwave for 15-20 seconds if they seem dry or crack easily.
- Chicken Options: Rotisserie chicken works perfectly, or use leftover cooked chicken.
- Spice Level: Reduce chili powder to 1/2 tablespoon for milder version, or add 1/4 teaspoon cayenne for more heat.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 12g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: honey lime chicken enchiladas, easy chicken enchiladas, Mexican chicken recipe, family dinner, make ahead enchiladas, sweet and tangy enchiladas