Honey Lime Enchiladas are a simple chicken enchilada recipe seasoned with lime, honey, chili powder, smothered in green chile enchilada sauce and cheese.

Looking for other simple, savory dinner ideas? Check out my recipes for Vegetable Black Bean Quesadillas or Sheet Pan Shrimp Fajitas.

This tasty Honey Lime Chicken Enchilada recipe has been on the fam menu for over 10 years and we eat this often!! I don’t think we will ever get tired of this one, in fact it is often requested. The sweetness from the honey and touch of heat from the chili powder is a beautiful combination.

This is one of those recipes that we love to have on just a regular night at home, when we have friends over or even if we are taking a meal to someone. Everyone loves these enchiladas!

How to make Honey Lime Chicken Enchiladas

To make this simple chicken enchilada recipe, start with some shredded chicken. I like to use a rotisserie chicken or just quickly put some chicken in a pot of water and boil covered for 15-20 minutes.

To the shredded chicken add the honey, garlic powder, chili powder and lime juice. Stir the chicken around to make sure it is all covered.

If you plan ahead when making this enchilada recipe, you can let the chicken marinade in the seasoning mixture for up to 2 hours before assembling the enchiladas, it will just enhance the flavor. Just cover and place in the refrigerator until you are ready.

Now that the chicken is all seasoned, you are ready to roll your enchiladas. Place 1/4 to 1/3 cup of the shredded chicken in the center of a 10 inch tortilla shell. Top with shredded Monterey Jack cheese and roll tightly together.

Pour some of the enchilada sauce in the bottom of a 9 x 13 inch baking dish. Place 8-9 rolled enchiladas along the bottom of the pan.

In a bowl combine the sour cream and remaining enchilada sauce. Pour all over the top of the rolled enchiladas, spreading with a spoon to make sure they are all covered.

Once the enchiladas are all assembled. Cover with a sheet of foil, that has been sprayed with cooking spray so the cheese won’t stick. Bake for 15-20 minutes covered, until the enchiladas are hot, the cheese has melted and the sauce is bubbly.

Remove the foil and allow to cook for an additional 10-15 minutes, until the cheese browns a little on top.

Carefully remove from the oven and let sit for just a few minutes before serving, otherwise your mouths will be burning from these hot enchiladas.

Ingredients to make Honey Lime Chicken Enchiladas

chicken; shredded. You can use a rotisserie chicken, or I am sometimes last minute throwing dinner together and put frozen chicken breasts in a pot of water, cover and boil until done about 20-25 minutes from frozen.
monterey jack cheese; this is a mild cheese that goes perfect in this recipe. If you prefer to use cheddar, I would stick with a mild cheddar or even a colby jack.
honey
garlic powder
chili powder
lime juice
green chile enchilada sauce
sour cream; you can also substitute greek yogurt
tortillas

Tips for making Chicken Enchiladas

If you would like your enchiladas to be more on the spicy side, make sure you pick up the enchilada sauce labeled ‘HOT’, otherwise, if you are like me you can stick with the mild.
The chicken can be made ahead and seasoned. It only gets better the longer it marinades. When we make this recipe, I usually plan for extra chicken that we can use later on nachos or in quesadillas.
You can make this ahead and cover and freeze. Cook covered for 35-40 minutes, then remove the cover for the last 10-15 minutes to let the cheese get browned.
For my fam, I plan 1 to 1 1/2 enchiladas per person

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