Easy Honey-Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas are a family favorite Mexican dinner.  The sweet and tangy marinated chicken wrapped in tortillas with cheese and covered in a creamy sauce get rave reviews every time! Equally as delicious with pork and easy to make ahead of time or freeze for another day!

These enchiladas are the perfect Mexican dish the whole family will love.  Make it a complete meal by serving with chips and avocado cream sauce or pineapple mango salsa, Mexican rice, shrimp tacos, and a Perfect Paloma cocktail.

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pan of chicken enchiladas with lots of toppings

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Honey Lime Chicken Enchiladas

Chicken enchiladas are my absolute favorite to order at Mexican restaurants, but since I can’t justify ordering out every single week, I knew I had to find a recipe I could make at home. One that was easy enough to throw together any night of the week, but still packed with enough flavor to make me never miss going out to my favorite restaurant. 

All of those dreams came true, years back the first time I discovered these honey lime chicken enchiladas. This simple recipe is busting with all of the best fresh ingredients, rolled into a warm tortilla, topped with the most amazing creamy sauce that comes with a kick. 

If you like traditional chicken enchiladas, then you will want to try this fun and fresh twist on the old classic. Trust me, after just one bite you’ll be hooked!

honey lime enchiladas with rice on a plate

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How To Make The Best Honey Lime Enchiladas 

(full printable recipe at the end of this post)

Making enchiladas at home doesn’t have to be a complicated, all-day process. This recipe for easy honey lime chicken enchiladas requires less than 30 minutes of hands-on cooking time, making it a perfect weeknight dinner recipe. 

To make the recipe yourself, simply prepare and marinate for the chicken. Once the honey lime chicken is ready, begin prepping the baking dish, and pour enough enchilada sauce to cover the bottom of the dish.

NOTE: The Chipotle Chili Pepper is what brings the smoky heat to this Mexican dish, you may need to adjust the amount for a milder flavor or substitute with Ancho Chile Pepper.

Now set the baking dish aside and fill the tortillas with chicken, shredded cheese, and just a little enchilada sauce. After the tortillas are filled,  roll them up and place each one in the dish on top of sauce. To top the enchiladas, mix the remaining enchilada sauce with the cream and leftover marinade. Pour the sauce mixture over the enchiladas and sprinkle with remaining cheese.

Lastly, bake until lightly brown on top then let it broil until the cheese is slightly brown and crispy. Serve hot with your favorite toppings.

how to make honey lime enchiladas photo collage

Tips for Cooking and Shredding Chicken

Cooking chicken for enchiladas: I usually have shredded chicken breast on hand from Costco or I will toss a whole package of chicken breast in my slow cooker cover with water or chicken broth and cook low 4 to 6 hours. You could also throw chicken breasts in the Instant Pot with 1 cup broth and cook on high pressure for 8-12 minutes.

How To Shred Chicken: The easiest way to shred chicken is to use the paddle attachment on your mixer. It perfectly shreds the chicken in a flash. If you don’t want to dirty more kitchen tools, then simply use two forks and pull the chicken apart until shredded. 

 

serving enchiladas from a baking dish

What Should I Put in My Enchiladas?

  • Protein: I love this recipe with chicken, but it’s also just as good when made with this amazing pulled pork or carne Asada.
  • Extras: black beans, olives, diced onions, sliced jalapenos, salsa, chili peppers, or corn make great additions to add extra flavor to any enchiladas.
  • Tortillas: Corn tortillas if you want to go the traditional route, or try flour tortillas for much easier rolling.
  • Cheese: The Mexican-blend shredded cheese is my favorite for these easy chicken enchiladas but any cheese will work. Try it with cheddar, Monterrey Jack, Pepper Jack, or whatever your favorite cheese is.
  • Toppings: The more toppings the better! Chopped fresh cilantro, sliced avocado, red onion, sour cream, crumbled cotija, extra lime wedges: throw it all on there or simply leave it plain, it’s all up to you. 

baking dish with honey lime enchiladas

Make-Ahead and Storage Tips For Chile Lime Chicken Enchiladas

Make ahead: To make the recipe for easy chicken enchiladas in advance,  just make the recipe as instructed and cover with foil or plastic wrap and place in the fridge for up to 24 hours. If you’re worried about the tortillas getting soggy, wait to add the final layer of sauce and cheese until just before serving. 

Refrigerate: If you want to store any leftovers for just a few days, place the remaining enchiladas in a large airtight container and refrigerate for up to 4 days. 

Freeze: Enchiladas are great to freeze for later. Simply prep and bake the recipe as instructed, and once completely cooled transfer to a large airtight container. Place in the freezer for up to 3 months and let thaw in the refrigerator overnight prior to reheating. Warning: if you plan to freeze, it’s best to use corn tortillas as flour tortillas will get soggy after freezing and thawing. 

cheesy enchiladas on a plate

Find Even More Easy Dinner Recipes Here!

Baked Spaghetti –  A family favorite recipe that every household should have in their dinner rotation  A flavorful meat sauce and spaghetti topped with plenty of cheese baked in the oven until hot and bubbly.

Crispy Baked Chicken Tenders – Made extra crispy with panko breadcrumbs and garlic butter.  Crazy delicious, juicy, and easy chicken dinner that’s baked not fried. 

Zesty Lime Grilled Shrimp Bowl – Quick, easy, and totally flavorful, this Zesty Shrimp Bowl with Roasted Corn with a creamy lime vinaigrette is going to become your new summer staple. Serve this main dish with a mixed green salad for a quick-and-healthy weekday meal. 

Apple Cheddar Pork Burgers – A simple dinner solution the whole family will devour!! Made with just five ingredients and packed with flavor, tart apples and sharp cheddar (inside and out) are going to elevate your burgers to a whole new dimension

Garlic and Dill Flank Steak Slider – Tender flank steak seasoned with garlic, grilled to perfection then topped with dill butter and melted cheese on a toasted bun – trust me it doesn’t get any better!

Like this Honey Lime Chicken Enchiladas Recipe? Pin It!

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enchiladas photo collage

Tools Used To Make These Honey Lime Chicken Enchiladas 

2 Quart Rectangular Baker

I love the functionality and the cute color of this baker. It’s perfect for impressing friends and family with a dish that not only tastes amazing but looks amazing too. 

Lemon Lime Squeezer

Making fresh lemon and lime juice has never been easier with my favorite citrus squeezed. The interchangeable sizes make it perfect for both lemons and limes, no matter the size!

 

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originally posted April 2010

UPDATED APRIL 2020. We spiffed up this post with more info and better pictures! No changes to the original recipe.

serving enchiladas from a baking dish

Honey Lime Chicken Enchiladas

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Marinad Time: 30 minutes
Total Time: 1 hour 25 minutes

Honey Lime Chicken Enchiladas are a family favorite Mexican dinner.  The sweet and tangy marinated chicken wrapped in tortillas with cheese and covered in a creamy sauce get rave reviews every time! Equally as delicious with pork and easy to make ahead of time or freeze for another day!

Ingredients

Marinade

  • 3 tablespoons honey
  • 1/4 cup fresh lime juice
  • *1 tablespoon chipotle chili pepper
  • 1/2 teaspoon garlic powder
  • 2 pounds chicken, cooked and shredded

Enchiladas

  • 2 (10 oz) cans green enchilada sauce (mild)
  • 2 cups shredded Mexican Cheese blend or Monterey Jack cheese (divided)
  • 1/2 cup heavy whipping cream
  • 6 flour tortillas

Instructions

  1. Whisk together marinade ingredients. Using a large zip-top bag or airtight container, combine shredded chicken and marinade. Allow the chicken mixture to marinate in the refrigerator for at least 30 minutes, or a few hours if you can.
  2. Preheat oven to 350° and lightly spray a 9×13 dish with no-stick spray. Pour enough enchilada sauce (about 1/2 cup) to cover the bottom of the dish.
  3. Fill tortillas with chicken (saving marinade if any left) and shredded cheese and just a little enchilada sauce (*be sure to save about 1 cup of cheese to sprinkle on top of enchiladas).
  4. Roll tortillas and place filled enchiladas in the dish on top of sauce.
  5. Mix the remaining enchilada sauce with the cream and leftover marinade, if you have any. Pour the sauce mixture over the enchiladas and sprinkle with remaining cheese.
  6. Bake uncovered for 30 minutes until lightly brown on top. Turn oven to broil and place enchiladas nearer the top of the oven. Let it broil until cheese is slightly brown and crispy.
  7. Serve hot with your favorite toppings.

Notes

*The chipotle chili pepper is what brings the smoky heat to this Mexican dish, you may need to adjust the amount for a milder flavor or substitute with Ancho Chile Pepper.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 752Total Fat: 43gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 204mgSodium: 571mgCarbohydrates: 39gFiber: 2gSugar: 10gProtein: 51g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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enchiladas in a casserole dish