Description
These honey lime chicken enchiladas are sweet, tangy, and ultra-creamy! Tender marinated chicken wrapped in soft tortillas and smothered in a luscious white sauce. Perfect for weeknight dinners, meal prep, and feeding a crowd. The honey caramelizes beautifully during baking, creating incredible depth of flavor.
Ingredients
- For the Honey Lime Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1/3 cup honey
- 1/4 cup fresh lime juice (about 2–3 limes)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- For the Enchiladas:
- 12–14 flour tortillas (8-inch)
- 2 cups shredded Mexican cheese blend
- 1/2 cup chopped fresh cilantro
- 1 small onion, finely diced (optional)
- For the Creamy White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- For Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Sliced jalapeños
- Diced avocado
- Additional sour cream
Instructions
- Make the marinade: In a large bowl, whisk together honey, fresh lime juice, olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Marinate chicken: Add chicken to marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes, up to overnight for best flavor.
- Cook chicken: Remove chicken from marinade and cook in a skillet over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Cool and shred into bite-sized pieces.
- Make white sauce: Melt butter in saucepan, whisk in flour for 1 minute. Gradually add chicken broth, simmer until thickened. Remove from heat, whisk in sour cream, cream cheese, green chiles, garlic powder, and cumin. Season with salt and pepper.
- Mix filling: Combine shredded chicken with 1/2 cup white sauce, half the cheese, and cilantro.
- Assemble: Preheat oven to 375°F. Place 1/3 cup filling in each tortilla, roll tightly, and place seam-side down in greased 9×13 baking dish.
- Add sauce and cheese: Pour remaining white sauce over enchiladas, sprinkle with remaining cheese.
- Bake: Bake 25-30 minutes until bubbly and golden. Let rest 5 minutes before serving.
- Serve: Garnish with cilantro, lime wedges, and desired toppings.
Notes
Make-Ahead: Assemble enchiladas up to 24 hours in advance and refrigerate. Add 10-15 minutes to baking time if cooking from cold.
Freezer Instructions: Assemble but don’t bake. Wrap tightly and freeze up to 3 months. Bake from frozen at 375°F for 45-50 minutes, covered for first 30 minutes.
Substitutions: Use rotisserie chicken (3 cups shredded) tossed with 2-3 tbsp marinade. For dairy-free, substitute coconut cream for sour cream and use dairy-free cheese.
Spice Level: Reduce chili powder for milder flavor, or add diced jalapeños to filling for more heat.
- Prep Time: 30
- Cook Time: 30
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 485
- Sugar: 12g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: honey lime chicken enchiladas, easy enchiladas, creamy white sauce, freezer friendly, family dinner, Mexican food, chicken recipe, weeknight dinner