Sweet, slightly smoky chicken is the star of this Honey Lime Chicken Enchilada recipe. Each enchilada is smothered in a creamy green sauce and melted cheese. Using a rotisserie chicken makes this a super quick, flavorful, easy Mexican dinner you can share with your family or take to a friend. Update: For an even quicker dinner with similar flavors, also try these Honey Lime Chicken Bowls with Rotisserie Chicken.
But here I am finding myself with extra time to think about food….there’s nothing like forced time at home (#stayathomeorder) to do nothing but think of new recipes I want to make. No, really, there’s nothing like it. It’s pretty great. I love getting creative with what we have on hand.
Last week I was excited to realize I had everything I needed to make these Honey Lime Chicken Enchiladas. Boom, baby! I knew picking up those limes the last time I went to the grocery store was a good move. 🙂 Also, I love my citrus press. Do you have one? They are literally a must if you use fresh limes and lemons regularly.
This recipe for Honey Lime Chicken Enchiladas really couldn’t be easier. I love enchiladas and have a couple of great recipes on my site for them already, and I am so excited to add these to the line-up. Mexican-inspired dishes always go over really well with my family, and this new enchilada recipe was no different. There wasn’t even one little enchilada left over for me for lunch the next day. 🙁
More Enchilada Recipes
- Creamy Cilantro Verde Enchiladas
- Creamy Green Chili Chicken Enchiladas
- Easy Ground Beef Enchiladas
- Salsa Chicken Enchiladas
Getting to the store is a bit trickier than usual. So instead of using a rotisserie chicken, I cooked some chicken breasts and shredded them for this recipe. These enchiladas could be made sooo easily and quickly with the meat from a rotisserie chicken.
The recipe starts with a simple marinade that you make with honey, lime juice, chili powder, garlic salt, and smoked paprika. You can choose how long you want the chicken to sit in the marinade. I think thirty minutes to an hour is plenty of time, but if you want to, you can let it sit for 6-8 hours.
Step-by-Step Photos for How to Make Honey Lime Chicken Enchiladas
Frequently Asked Questions About Honey Lime Chicken Enchiladas
Can I freeze these Enchiladas?
Yes, this is a great recipe to freeze for later. It also works great to take as a “freezer meal” for someone who is sick or otherwise in need of a meal. You assemble everything except adding the cheese on top. I like to wrap the pan with foil. Write the cooking instructions on the foil with a permanent marker, place a bag of cheese (to be sprinkled on top at the end of baking), and then wrap the whole thing really well with plastic wrap. This keeps it very fresh.
The only thing you need to remember: When you pull them out of the freezer to cook, it will take at least two times as long to cook…possibly even three times as long. So make sure you set aside enough time for it to cook. …and if you take them to someone, make sure to pass that info on to the person you take them to.
Should I use white or dark chicken meat?
That is definitely a personal preference. If you are using a rotisserie chicken, you will be getting a mix of both. I personally like white meat better than dark meat. So I usually use cooked chicken breast in enchilada recipes, if I don’t use rotisserie chicken.
Can I use Corn Tortillas instead of Flour tortillas?
Yes, you can. However, I would suggest warming up each corn tortilla on a frying pan before filling them. I like to brush them with a tiny bit of oil, and then cook them very lightly on each side to be used in enchiladas. It gives them a great flavor and helps them bend better without breaking.
I love Mexican food so much. I miss eating out at Mexican Restaurants so badly right now! Thank goodness for great, easy Mexican dinners that help me get a fix until I can get the real thing. I hope your family enjoys this recipe as much as mine did. If you make these enchiladas, I would love to see a picture or hear how you liked it in the comment section. Share your pics with me on Instagram @reallifdinner. Seeing what you make is one of my favorite things!
Chef’s Tools:
On the Side:
- ⅓ cup honey
- ¼ cup lime juice (about 2 large limes...it's okay if it ends up being a little more than ¼ cup.)
- 1 tbsp chili powder
- 1 tsp garlic salt
- ½ tsp smoked paprika
- dash of black pepper
- 4 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 8-10 flour tortillas
- 3-4 cups Colby Jack cheese, shredded and divided
- 1½ cups green enchilada sauce (I use mild.)
- 1 cup sour cream
- Make the marinade for the chicken by whisking together the honey, lime juice, chili powder, garlic salt, smoked paprika, and black pepper in a bowl.
- Next, pour the mixture over the chicken. (I put the chicken in a Ziploc bag and then pour the sauce in and shake it around until it is all covered.) You can do it in a bowl if you prefer.
- When you are done making sure the meat is all covered with the marinade, refrigerate the marinating chicken for at least 30-60 minutes or up to 8 hours.
- When you are ready to assemble the enchiladas, make the creamy sauce by combining the green enchilada sauce and the sour cream. Mix until well combined.
- Spray a 9x13 baking dish lightly with cooking spray, and then spread approx. ¾ cup of the sauce evenly on the bottom of the pan.
- Next, place approx. ½ cup of the marinated chicken mixture in the center of a tortilla, sprinkle with cheese, roll up, and set seam side down in the prepared baking dish. Repeat this step until all tortillas have been filled and rolled with chicken and cheese.
- Spread the remaining cream sauce evenly over the top of the enchiladas and generously cover with the rest of the cheese.
- Bake at 350 degrees for 30-35 minutes or until enchiladas are hot through the middle and the cheese is starting to get brown and crispy on the edges.
- Serve with chopped tomatoes, green onions, cilantro, sour cream, avocado, or anything you like to top your enchiladas with.
- Enjoy!
More Mexican Favorites. YUM!
I make a very similar recipe to this. I first saw this made on a contest on the Rachel Ray show. I do use corn tortillas. My marinade is honey, lime juice, chili powder, garlic and cilantro. I also use a rotisserie chicken and marinade the chicken and the above ingredients in a large zip lock bag overnight in the fridge. I also use salsa verde (jarred). Drain the chicken and save the marinade. I put 1/2 cup salsa verde in the bottom of a 9 x13 pan. I layer softened tortillas on the bottom of the pan, half the chicken and 8 ounces of shredded Mexican cheese. Repeat layers. With a layer of tortillas on the top. Mix the left over marinade with the rest of the salsa verde and 1 cup half and half. Pour this over the dish, make sure to push down the contents of the pan. Add another 8 ounces cheese. Bake at 375 degrees until bubbly and cheese is starting to brown. I love this dish. Enjoy
Thanks for sharing! Glad you like it!
Mmm, can’t wait to try this. Is it the larger size tortillas or just the standard smaller ones that I should use?
Regular size, I hope you enjoy it!
I haven’t made these in a long time. I think I need to dust this off and make it again.
Oh yes! Me too!