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Honey Lime Chicken Enchiladas are a little bit sweet, a little bit spicy, and a whole lot of yummy! The chicken is marinated in a delicious honey lime mix, making the perfect base for these enchiladas. This easy chicken enchilada recipe is cheesy, flavorful, and fun. Try them out for your next dinner!

Honey Lime Chicken Enchiladas Recipe

Course: Dinner, Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 1176kcal
Author: Becky Hardin
Honey Lime Chicken Enchiladas are a sweet, spicy, and delicious weeknight dinner. This easy chicken enchilada recipe is so simple!
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 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 9x13-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
    honey lime sauce in a glass bowl.
  • Let the chicken marinate for at least 30 minutes-- the longer the better!
    marinated shredded cooked chicken in a glass bowl.
  • Spread a thin layer of the mole sauce on the bottom of the prepared baking pan.
    2 cups green mole sauce
    green mole sauce in a baking pan.
  • Spread the Boursin across each tortilla in a thin layer (about ¼ tablespoon per tortilla).
    8 flour tortillas, 2 tablespoons Boursin cheese
    spreading boursin cheese over a flour tortilla with a yellow rubber spatula.
  • 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
    a flour tortilla topped with boursin cheese, shredded chicken, and monterey jack cheese.
  • Mix the remaining mole sauce with the cream and leftover chicken marinade.
    ½ cup heavy cream
    creamy sauce in a glass bowl.
  • Pour sauce on top of the enchiladas and top with more cheese.
    enchiladas in a baking pan topped with 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.
    baked honey lime chicken enchiladas topped with cheese and sauce.

Video

Notes

  • 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.
Storage: Store honey lime chicken enchiladas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 2enchiladas | Calories: 1176kcal | Carbohydrates: 84g | Protein: 68g | Fat: 63g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 227mg | Sodium: 2586mg | Potassium: 573mg | Fiber: 6g | Sugar: 37g | Vitamin A: 2833IU | Vitamin C: 7mg | Calcium: 1032mg | Iron: 7mg