Honey Lime Chicken Enchiladas

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Honey Lime Chicken Enchiladas are a sweet and zesty twist on a traditional Mexican dish. Perfectly balanced, this flavor combination is so delicious and family-friendly!

Chicken Enchiladas

I try to bring balance to both my home and food. It’s essential for a happy home, and unforgettable dinners. My Honey Lime Chicken Enchiladas are a flavorful fusion of sweet, tart, and savory. This delicious dinner is easy to assemble and just as easy to eat every last bite. My family loves these enchiladas!


This list of ingredients you need to make these enchiladas is small yet impactful. The three main flavor components are honey, lime juice, and chili powder. This combination mixed with freshly shredded chicken is perfection, in my opinion. The tender meat soaks up all the flavor and balances everything out perfectly. Let the mixture marinate for at least 30 minutes before you assemble to ensure maximum flavor.


After the chicken mixture has marinated, place it down the center of flour tortillas with some cheese. Roll up tightly then lay in prepared pan. Repeat this until you’ve used up all the chicken. The recipe should make 10 enchiladas. Spread the enchilada sauce and shredded Monterey jack cheese over the top then bake. Get ready for one of the best dinners of your life!

Honey Lime Chicken Enchiladas


Any cooked chicken can be used in this recipe. If you have some chicken sitting in your freezer that needs to be used, this is the best time to thaw it and get cooking! A rotisserie chicken also works great for this recipe. If you have some time, try slow cooking your chicken in a crock pot with a little chicken broth to keep it moist.


Slow Cooker Chicken Ranch Tacos – Flavorful tacos with zesty ranch flavored chicken.

Grilled Cilantro Lime Chicken – Juicy chicken breast grilled with a cilantro and lime marinade.

Lemon Garlic Steak Bites – Tender bits of steak prepared in garlic and lemon juice for a balanced flavor.

White Chicken and Spinach Lasagna – A hearty meal full of chicken, spinach and lasagna noodles in a savory white sauce.

Chicken Enchiladas

Honey Lime Chicken Enchiladas

Author Life in the Lofthouse


  • 3 Tablespoons honey
  • 1/4 cup fresh lime juice
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 pound cooked, shredded chicken (a rotisserie chicken works great for this recipe)
  • 10 flour tortillas (taco size)
  • 16 ounces shredded Monterey jack cheese
  • 2 cans (10 ounces, each) green enchilada sauce
  • 1/4 cup heavy cream


  • Preheat oven to 350° F. degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes.
  • Spray a 9×13 inch pan and a 8×8 inch pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan.
    Take one tortilla and fill with chicken and a few tablespoons of cheese down the center of the tortilla. (Make sure to save at least 1 ½ cups cheese to sprinkle over top of enchiladas.)
    Roll up and place in prepared pans. Repeat with all tortillas, chicken and cheese.
  • Mix together the remaining enchilada sauce and heavy cream. Pour sauce over the tops of enchiladas (depending on how saucy you like your enchiladas, you may not need to use all of the sauce. Eyeball it.)
    Sprinkle the reserved cheese evenly over the tops of all the enchiladas.
  • Bake, uncovered, for 30 to 35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy!


Yields: 10 enchiladas FREEZER INSTRUCTIONS: Prepare enchiladas right up until baking step. Don’t bake. Tightly cover with a double layer of aluminum foil. Freeze up to 2 months. To reheat: Place frozen enchiladas in a 9×13 baking dish. Bake from frozen, at 350° F, covered for 1 hour. Uncover, bake an additional 30 minutes, or until heated through.



Chicken Enchiladas

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27 thoughts on “Honey Lime Chicken Enchiladas

  1. Ok, now I definitely have to try these. I have seen them on Sisters Cafe before and they are bookmarked. So now I am making them just to see what the rave reviews are all about!

  2. These were really good! Served them with the knockoff cilantro lime rice from Chipotle. Thanks for sharing!

  3. @ Anonymous- so glad they turned out for you! I can’t wait to make them again.

    @Yummychunklet- I accidentally deleted your comment when I was viewing comments from my phone. Sorry!!

  4. I made this last night, and it was excellent. My small grocery store didn’t have green enchilada sauce, so I used salsa verde and blended it smooth. A big hit here!

  5. I am a college student and decided to make Friday night dinner for my family once they all got home from work and school. I made this along with your mexican rice, bean dip, and fried ice cream recipes and they were all incredible! I’m not an experienced cook, yet all of these were so simple to make and tasted better than the food at our favorite mexican restaurant! Everyone in my family asked for seconds and told me that I am now responsible for making Thanksgiving dinner this year! Uh-Oh! Thanks for the recipes, this is my new go-to site!

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  7. This recipe is amazing! My husband and I both love these enchiladas! They tasted better than both of us expected; we think that they are restaurant quality. But they are horrible for my diet–because I want to eat them all! lol

    I have made the recipe twice already, and am making it again tonight. But instead of chicken, I’m using some leftover turkey breast that needs to be used up. Until this recipe, I, too, had never eaten green enchilada sauce. O.M.G.! I’m a convert, too! YUM!

  8. Oh my gosh, these sound wonderful. I may have to make these just for myself. My husband is allergic to honey so he couldn’t eat them but my goodness, I want to!

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