Honey Lime Chicken Enchiladas are a little bit sweet, a little bit spicy, and a whole lot of yummy! I’ve marinated the chicken in a delicious honey lime mix, making the perfect base for these enchiladas. This easy chicken enchilada recipe is cheesy, flavorful, and fun.
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Ingredients for Honey Lime Chicken Enchiladas
My Honey Lime Chicken Enchiladas are filled with chicken, cheese, and a delicious enchiladas sauce. The honey lime flavor makes all the difference in this easy chicken enchilada recipe!
- Honey: Adds floral sweetness to the enchiladas.
- Lime Juice: Adds freshness and acidity to the enchiladas.
- Spices: Ancho chili powder and garlic powder enhance the flavor of the enchiladas and add a bit of spice.
- Cooked Chicken: Using leftover shredded cooked chicken makes this recipe so easy! Store-bought rotisserie chicken works well in a pinch.
- Green Mole Sauce: We used Doña Maria store-bought sauce to make this recipe nice and easy. Regular mole sauce or any kind of enchilada sauce works well here.
- Tortillas: We like soft wheat tortillas, but any flour tortilla works. Corn tortillas will also work, but they are more difficult to roll without cracking.
- Boursin Cheese: Adds creaminess and garlicky flavor to the enchiladas.
- Monterey Jack Cheese: Makes these enchiladas gooey and cheesy.
- Heavy Cream: Adds moisture to the enchiladas.
Toppings
This enchilada recipe is so unique and delicious. I like to serve mine topped with a drizzle of sour cream, diced tomatoes, fresh cilantro, and avocado slices. Add an extra drizzle of honey and/or lime juice to really bring our the flavor. My kids absolutely love this recipe!
How to Store and Reheat
Store leftover honey lime chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes, until heated through.
How to Freeze
Freeze honey lime enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
We served our enchiladas with whole grain rice, but you can add all kinds of stuff on the side. These would be awesome with black beans, guacamole, sour cream– the works. You really can’t go wrong!
Notes from the Test Kitchen
I think the key to the deliciousness of this dish is the marinade for the chicken. It’s spicy, it’s sweet, and it’s totally delicious. Be sure to let the chicken sit in a Ziplock bag with the marinade for at least 30 minutes. You will thank us later!
5-Star Review
“Your best enchilada recipe yet! I used green enchilada sauce since I couldn’t find green mole. I put all the shredded chicken into the honey-lime sauce and ended up soaking it, which gave the meat a great flavor, although I had to make a half recipe more of the sauce to use with the mole sauce at the end. And the boursin on the tortillas was a brilliant touch! I’ll definitely be making this again!” -Helen Betts
Honey Lime Chicken Enchiladas Recipe
Ingredients
- ⅓ cup honey plus more for garnish
- ¼ cup fresh lime juice (from 2 limes)
- 1 tablespoon ancho chili powder
- ½ teaspoon garlic powder
- 1 pound shredded cooked chicken
- 2 cups green mole sauce such as Doña Maria
- 8 flour tortillas we like the soft wheat tortillas
- 2 tablespoons Boursin cheese or other garlic spreadable cheese
- 1 pound shredded Monterey Jack cheese divided
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
- Mix the honey, lime juice, chili powder, and garlic powder together and toss with the shredded chicken.⅓ cup honey, ¼ cup fresh lime juice, 1 tablespoon ancho chili powder, ½ teaspoon garlic powder, 1 pound shredded cooked chicken
- Let the chicken marinate for at least 30 minutes– the longer the better!
- Spread a thin layer of the mole sauce on the bottom of the prepared baking pan.2 cups green mole sauce
- Spread the Boursin across each tortilla in a thin layer (about ¼ tablespoon per tortilla).8 flour tortillas, 2 tablespoons Boursin cheese
- Fill the flour tortillas with the marinated chicken and a generous amount of shredded cheese, and pour a small amount of honey over top before closing the tortilla. Save the remaining chicken marinade!1 pound shredded Monterey Jack cheese
- Mix the remaining mole sauce with the cream and leftover chicken marinade.½ cup heavy cream
- Pour sauce on top of the enchiladas and top with more cheese.
- Bake in the preheated oven for 30 minutes, or until brown and crispy on top.
- Optionally broil for about 5 minutes after baking to create a nice crispy layer of cheese on top.
Video
Becky’s Tips
- We chose to broil the dish slightly after it was done baking. This makes the cheese bubbly and crispy, just the way we like it. If you prefer it less crispy, then just skip the broiling step.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Honey Lime Chicken Enchiladas Step by Step
Prep the Marinade: Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and set aside. Mix ⅓ cup of honey, ¼ cup of fresh lime juice, 1 tablespoon of ancho chili powder, and ½ teaspoon of garlic powder together and toss with 1 pound of shredded cooked chicken.
Marinate the Chicken: Let the chicken marinate for at least 30 minutes– the longer the better!
Prep the Pan: Spread a thin layer of the 2 cups of green mole sauce on the bottom of the prepared baking pan.
Coat the Tortillas: Spread 2 tablespoons of Boursin cheese across 8 tortillas in a thin layer (about ¼ tablespoon per tortilla).
Stuff the Enchiladas: Fill the flour tortillas with the marinated chicken and a generous amount of the pound of shredded Monterey Jack cheese, and pour a small amount of honey over top before closing the tortilla. Save the remaining chicken marinade!
Make the Sauce: Mix the remaining mole sauce with ½ cup of heavy cream and leftover chicken marinade.
Sauce the Enchiladas: Pour sauce on top of the enchiladas and top with more cheese.
Bake the Enchiladas: Bake in the preheated oven for 30 minutes, or until brown and crispy on top. Optionally broil for about 5 minutes after baking to create a nice crispy layer of cheese on top.
While corn tortillas are more traditional, we find flour tortillas much easier to work with. Corn tortillas tend to crack when rolled.
There’s no need to fry the tortillas for this recipe! If the tortillas are a bit stiff, simply microwave them for a few seconds to make them more pliable.
We smear the tortillas with Boursin cheese to help seal out moisture and prevent the enchiladas from becoming too soggy.
It’s up to you! We baked ours uncovered to help them crisp up, but if they’re browning too quickly, cover them with foil.
If I want to freeze this…should I do it before baking? Thanks!
You can freeze before or after baking!
Thanks!
Your best enchilada recipe yet! I used green enchilada sauce since I couldn’t find green mole. I put all the shredded chicken into the honey-lime sauce and ended up soaking it, which gave the meat a great flavor, although I had to make a half recipe more of the sauce to use with the mole sauce at the end. And the boursin on the tortillas was a brilliant touch! I’ll definitely be making this again!
Happy to hear another successful recipe for you, Helen!!