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posted by Christy Denneyon Nov 25, 2023108 comments »
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Honey Lime Chicken Enchiladas are my go-to easy Mexican dinner for company that is also freezer friendly. If you like a sweet/savory chicken recipe, you’ll love this chicken dish!
HONEY LIME CHICKEN ENCHILADAS
These Honey Lime Chicken Enchiladas have been our go-to Mexican meal for company or to give to a friend in need.
John absolutely loves these! If you don’t like sweet dishes you won’t like this. It is a mixture of sweet and spicy. They are so easy and really, really good. With a creamy enchilada sauce on top, these are to die for!
You use rotisserie chicken or any leftover chicken you have. Add some honey, lime juice, and chili powder for some kick.
We like to serve these with black beans, Cilantro Lime Rice, Guacamole, and Pico De Gallo.
TOPPINGS
Enchiladas in my opinion are all about the toppings. A healthy serving of sour cream, guac, and pico are essential!
FREEZER FRIENDLY
These enchiladas freeze great and are a great meal to give a new mom or a friend in need!
OTHER MEXICAN RECIPES:
- Salsa Verde Enchiladas
- Creamy Shrimp Enchiladas
- One-Pan Chicken Enchilada Skillet
- Mexican Stuffed Shells
- Taco Pizza
- Fiesta Chicken Pasta Bake
- Horchata
- Baked Chicken Chimichangas
- Tater Taco Casserole
- Taco Grilled Cheese
Honey Lime Chicken Enchiladas
4.59 from 29 votes
These Honey Lime Chicken Enchiladas are my go-to easy Mexican dinner for company that is also freezer friendly. If you like a sweet/savory combo, you'll love these Honey Lime Chicken Enchiladas.
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Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 8 servings
Ingredients
- 1/3 cup honey
- 1/4 cup lime juice
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 2 pounds chicken, cooked and shredded , (about 3-4 cups, rotisserie chicken works well here)
- 8-10 soft taco size flour tortillas
- 4 cups shredded Monterey jack or cheddar cheese
- 2 cups green enchilada sauce
- 1 cup heavy cream
Instructions
Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.
Mix the honey, lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag or up to 8 hours.
Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom, about a 1/2 cup. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and any leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas.
Bake at 350 degrees for 25-30 minutes until brown and crispy on top. Add the reserved 1 cup of cheese on top for the last 5 minutes of baking. I serve mine with sour cream, pico de gallo, cilantro lime rice, and black beans.
Cuisine: Mexican
Course: Main Course
Author: Christy Denney
All Recipes Casseroles Chicken Cinco De Mayo Freezer Meals Main Dishes Mexican Super Easy Recipes Tried and True Recipes
published on Nov 25, 2023
108 comments Leave a comment »
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108 comments on “Honey Lime Chicken Enchiladas”
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Eileen Snow — Reply
Very good. We live chicken enchiladas and these were a fun variation. We’ll make them again.
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Christy Denney — Reply
Thank you!
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Donna — Reply
I just made the HONEY LIME CHICKEN ENCHILADAS…Yummy! I have always made the red Enchiladas. I plan on sharing your recipe with others and I will for sure make these again. PS Girl I know about the Florida heat…I am a Cracker myself!
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Christy Denney — Reply
Ha it is hot!!!
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Patrick — Reply
Made these a few times and they are always a winner. Everyone else on here probably knows the answer to this question, but do I freeze them after I cook them or before? I’m guessing after?
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Christy Denney — Reply
You honestly can do it either. After might be better.
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Judy S — Reply
Has anyone added chopped spinach to these b/4 baking?
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Molly Tankersley — Reply
Have you ever made these for anyone who is gluten free? Would you recommend corn tortillas or a GF version of flour tortillas? I was recently diagnosed with Celiac Disease but these sound so good!
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Molly Tankersley — Reply
See AlsoHoney Mustard Bacon Wrapped Chicken TendersEasy Chicken Cordon BleuChicken and Dumpling CasseroleCreamy One Pot Chicken StroganoffI made them with corn tortillas tonight and they turned out well! My husband really prefers flour tortillas so I may try it with a GF flour tortilla substitute next time.
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Lori Salisbury — Reply
Did you have to soften your corn tortillas?
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Christy Denney — Reply
Both would work great!
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Maggie Cady — Reply
So delicious!
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Christy Denney — Reply
So glad to hear that!
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TMC — Reply
I pulled this recipe down a couple of years ago, I’ve made it at least 20 times, but I don’t think I’ve ever commented? So….it’s sooooo good! The only thing I changed was red enchilada sauce instead of green, it’s still fabulous! And with Black beans it’s amazing because the balance is so right! It’s a staple recipe in my house! It’s in the oven tonight!
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Christy Denney — Reply
Thank you!!
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Cheryl — Reply
Just made this tonight and it was delicious. Great flavor. Another keeper from Christy Denney!
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Christy Denney — Reply
Thank you!
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TGlow — Reply
These were awesome!!! Followed the recipe to a T used about 4 cups of chicken from Costco rotisserie. Only thing I change for next time is probably cutting the heavy cream down to half of a cup I think that would be enough for the creaminess and cut a few calories 🙂
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Christy Denney — Reply
Thank yoU!
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Christina — Reply
We really enjoyed these. Followed the directions exactly except I didn’t have chili powder so I used 1/2 paprika and 1/2 chipotle. The amount of heat was good for my non-spice loving son. We all agreed it’s a great spin to traditional enchiladas. Served with fresh cilantro on top and romaine lettuce for a crunch. Will definitely make again!
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Lindsey — Reply
Um…these are delicious. I followed the recipe exactly as written. So good.
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Christy Denney — Reply
Thank you!
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Dianne — Reply
These enchiladas were perfection !! Rave reviews from my family!!! Will definitely try the freezing option in the future
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Christy Denney — Reply
Thank you!
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Emily Isaacs — Reply
How do you recommend baking them from frozen?
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Angie — Reply
The recipe has changed a bit since you first posted it. You’ve added double the cream and given the chicken and cheese amounts in cups instead of weight. I made it yesterday and gave away trays to each of my brothers and my father. Everyone is raving about them.
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Christy Denney — Reply
Has it? I haven’t touched it in years?
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Amy Blake — Reply
How much honey is there?
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Christy Denney — Reply
1/3 cup is what is listed in the recipe.
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Shae — Reply
Hey Christy! Thanks so much for sharing thing recipe! Do you bake them before freezing them? Making for a new mom.
Thanks so much!-
Christy Denney — Reply
You don’t need to bake them before freezing.
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Holly — Reply
I had soooooo much liquid left in the pan but I followed the recipe exactly!!
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Andi Scalia — Reply
Love the combination of the honey and heat! Super easy dinner and restaurant-quality.
Highly recommend as a weeknight dinner.-
Christy Denney — Reply
Glad you liked it!
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Megan Taylor — Reply
These are THE BEST enchiladas I have ever made. The ingredients mixed so well together; we couldn’t get enough!! On a side note – I used sesame oil in the cilantro rice and it added a very nice flavor to it. Thanks so much for sharing the recipe!!!
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Christy Denney — Reply
Ooh sounds like a great addition.
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Sandee — Reply
Do you have the nutritional info?
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Glenda — Reply
Made these last night and my very picky eating boys loved them! Thanks again for making dinner time a great time!
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Christy Denney — Reply
You are welcome!
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MARIAN MAGUIRE — Reply
Delicious. Definitely a crowd pleaser!
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Christy Denney — Reply
Thank you!
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Denise McCarthy — Reply
I have had this recipe bookmarked for some time and finally made tonite. It was absolutely amazing. I made a few changes based on what I had on hand. Served with a tomato and avocado salad. My new favorite enchilada recipe. Thanks for sharing.
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Christy Denney — Reply
One of my faves!
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Kathleen — Reply
In the printed recipe it says garlic powder… in the video she says garlic salt. Which is it?
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Christy Denney — Reply
Kathleen, I don’t have a video of this recipe so you must have seen someone else’s video?
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Brittney — Reply
Made these last night and LOVE them! Thank you for sharing!
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Christy Denney — Reply
You’re welcome!!
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Becky — Reply
I love this recipe. I’m planning to freeze some for meals after my baby is born. What is the process for that? Do you freeze them with the sauce or just the tortilla part and then add sauce just before baking? I’m clueless.
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Christy Denney — Reply
You can definitely freeze it with the sauce!
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Amy Overbaugh — Reply
This recipe is a family favorite! And it is not always easy to please my 4 teenagers with one meal. This one is amazing! I use canned chicken in place of rotisserie (easier, quicker and just as delicious!) I use 3 large cans. Thanks for all the yummy recipes Christy! You rock!
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Christy Denney — Reply
You’re welcome. Recipes are made to be shared.
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Renee Matarese — Reply
I love how your comment section says “Speak you mind”. Well, okay, I WILL. These are SO delicious!! I’ve made them many many times and my family LOVES them!! They freeze great so I usually make double and freeze a batch for a night when I’m too busy to cook from scratch. Also, I add some diced and sautéed onions and jalapenos to the filling. Thanks so much for the recipe!
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Christy Denney — Reply
You are so welcome! And I want honest feedback so I mean it – Speak your mind.
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Heather Stuart — Reply
Have you ever made these and froze them before baking?
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Christy Denney — Reply
Yes, I’ve done it several times. I usually thaw in the fridge the night before baking but have also baked straight from frozen.
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Elizabeth — Reply
Made these the other night for dinner. They were a HUGE hit. My boyfriend said “These are way better than what we get in a restaurant. When are you making them again”? Just the right amount of sweet and tangy. Thank you, thank you for another great recipe!!!
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Julie from KY — Reply
This is one of the best recipes I have ever made. I doubled the chicken (not on purpose but because I wasn’t paying attention. Used a 9×13 pan crammed full made ,12 I think. Hubby and son loved it too. Thank you, this is moving into the rotation. It is a genius idea to marinade the chicken after it’s cooked, It keeps the flavor.
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Christy {The Girl Who Ate Everything} — Reply
Glad you enjoyed it!
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Jana — Reply
Anyone try freezing these before baking? Going out on maternity leave soon and am trying to fill the freezer!
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Christy {The Girl Who Ate Everything} — Reply
Yes. I have! They freeze beautifully. Good luck on your baby!
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Mari — Reply
I have made these a few times, and it is now my hubby’s fave Mexican dish and a repeat request of his. Thanks for posting – yours is one of my favorite food blogs!
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Christy {The Girl Who Ate Everything} — Reply
Thanks Mari!
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Steph — Reply
OMG!!! This was amazing!! We inherited some limes after my brother-in-law’s wedding and I’ve been looking for some lime recipes. Decided to give this one a try and the whole family LOVED it!! My 5 year old son said “Mom! You are the most amazing cook with the most amazing food in the whole house!” (I guess he doesn’t get out much 😉 ) Thank you so much for sharing this, I think it will be a new family favorite!
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Christy {The Girl Who Ate Everything} — Reply
Yay! Steph – so glad you all liked it.
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Tom Phillips — Reply
Thank you. That’s a great post.
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Liz — Reply
Another nice recipe. Thank you.
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Cynthia T. — Reply
This was a big hit last night! Thanks for sharing your recipe.
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Caroline {TheBarbeeHousewife} — Reply
These look ah-mazing! I love honey and lime together, yum!
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Elaine — Reply
I am making these for dinner tonight, excited to taste them! One thing I keep going back to re-read though, is the marinade portion. The chicken pretty much absorbed all the marinade I made, so I am a little worried that I am supposed to have extra and I don’t because I noticed further down in the recipe that it says to mix in the leftover marinade into the enchilada sauce and cream. Did anyone else experience this?
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Christy {The Girl Who Ate Everything} — Reply
No, don’t be worried about that. I just drizzle whatever is left in my bag but you don’t need it at all.
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Elaine — Reply
Thanks so much, they came out great! My husband loved them, and he is not easy to impress 😉
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Andrea — Reply
These are absolutely scrumptious! There’s something about the sweet and tangy combination that is irresistible! My husband is a tough one to please and pretty much only eats chicken…but I get a request for these at least once a month! Thanks Christy for the delicious recipe!
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Christy {The Girl Who Ate Everything} — Reply
You’re welcome!
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Bennett — Reply
These were awesome.. Will be making again. Any way to put into freezer? If, so what would be shelf life?
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Christy {The Girl Who Ate Everything} — Reply
You can definitely freeze these. I’m not an expert on the shelf life but I would say you could freeze up to a month.
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Bennett — Reply
Made the Honey Lime Chicken Enchiladas, It was great. Will definitely make it again. Plus there are few others I will tempted to try. God Bless.
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Christy {The Girl Who Ate Everything} — Reply
Haha. Thank you!
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Candice Eno — Reply
Having Honey Lime Chicken Enchilada’s for dinner tonight! The family loves them. I used my limes off my lime tree. Yum! Thanks for all the great recipes ❤
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Christy {The Girl Who Ate Everything} — Reply
You’re welcome Candice!
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bez2smile — Reply
Kate, I substituted the heavy cream for plain Greek yogurt! It was delicious plus it’s extra protein.
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Wendy — Reply
Thanks for sharing recipe! Delish!! One thing–mine were a little “soggy” on the bottom. Any suggestions?
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Christy {The Girl Who Ate Everything} — Reply
You can definitely use less of the sauce on top and on bottom. I like mine on the wet side so I don’t mind.
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Kate — Reply
These look great! Fresh squeezed lime juice or bottled?? Also, do you think I could substitute anything a bit lower fat for the heavy cream? Making these for my husband’s bday later this week. Thanks for sharing!! 🙂
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Christy {The Girl Who Ate Everything} — Reply
I definitely prefer fresh lime juice but in a pinch you could use bottled. You could definitely substitute half and half for the cream or cut down the amount. It’s very versatile.
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Kate —
Thanks for getting back to me! Now I have one more question, making for tonight. I cooked a bunch of bone in chx breasts to shred for chx noodle soup. Planned on using 1# of it for this, but just read recipe thru and see that this was supposed to marinade. I know, cardinal rule, read the recipe first… 🙂 If I use the marinade in the sauce but use this plain boiled chicken, do you predict it would be good enough for a bday dinner for my hubby tonight, or should I start the chx step over with the marinade. Grr! Thanks!
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Christy {The Girl Who Ate Everything} —
Sorry! It’s probably too late. The shredded chicken can still be marinated in the sauce. I’ve even just mixed the chicken with the marinade and then baked immediately and they were great.
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Cathy — Reply
Absolutely to die for!! Loved loved loved. So happy I found this recipe and this wonderful site. Thanks Christy!!
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Cheryl — Reply
These sound so good, where and what brand of green enchilada sauce do you use
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Christy {The Girl Who Ate Everything} — Reply
Cheryl,
I emailed you but I just use Old El Paso. If you want them extra spicy you can use Salsa Verde instead of enchilada sauce.
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Stephanie — Reply
I made these yesterday for the 1st time! DELISH!!!! I put a few frozen chicken breasts in the crock pot with some chicken broth…cooked them on low for about 9 hrs…..then put the enchiladas together and baked them in the oven! They are amazing….will definitely be making these again and again!
Thanks for sharing the recipie…love your blog 🙂 -
Blake Steinecke — Reply
Fantastic. I used light sour cream instead of heavy cream and had to add some hot sauce and could have added more to offset the honey.
Delicious!
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Katie — Reply
These were delicious! A friend of mine made them for our families and they were a HUGE success.
She didn’t have any cream, so she used cream of chicken…and they tasted just wonderful. Thanks for the great recipe! -
DanielleR — Reply
these were soo good! they turned out even better than i thought. i’m so glad i found this recipe on your blog!! thank you!
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Micah — Reply
AMAZING! This is SO yummy! My new favorite enchalada recipe! I add 3x the sauce, and I also use it just on plain chicken, and many other recipes! everyone always asks for the recipe. Thanks you!
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sstamper — Reply
This was really good, but the honey overpowered the chicken. I could not taste the other spices or the lime. I used both corn and flour tortillas and I actually preferred the corn. Next time I will use less honey. But it was still really good.
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susan — Reply
This is what I was wondering too, I’ve never heard of honey enchiladas. But they looked good. I guess I’ll research some other recipes first and lower the honey amount or change the filling ingrediants to my taste. Thanks.
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Christy {The Girl Who Ate Everything} — Reply
They’re not super sweet. I love them!
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Kmo679 — Reply
I made these last night for my husband and myself. My husband is a chef, went to culinary school and everything. His comment was “Wow, these REALLY are GOOD!” and cleaned his plate 3 times! Really, everyone should try these.
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Anonymous — Reply
I made these for Cinco de Mayo last night – they were unbelievable! My two children who usually don’t eat anything they don’t recognize (aka Kraft Mac and Cheese lovers) devoured them. Thanks for sharing!
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buy viagra — Reply
mmmmmmmm!!!I love it, I lived in Chile and my grandmother used to cook me some enchiladas, they were so delicious, I loved them!thanks for the recipe!!22dd
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Summer — Reply
I made these last night for dinner and got rave reviews from my hubby and tween! Making the Chicken Taco Soup tonight. Thanks for your great recipes! 🙂
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nap time journal — Reply
Just letting you know that I made these tonight……oh my where have they been all my life?!?!?
They were so good, I loved them, hubby loved them and even the kiddies 🙂 Thanks for sharing!
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Christy — Reply
I found your blog today (subscribed) and made this tonight. We loved it! Can’t wait to try more of your great recipes.
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Emily — Reply
I made this for dinner and it was amazing!!! Thanks for sharing the recipe!
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J.D., Micah, {and} Jonnie — Reply
This dinner is as yummy as it looks… I made it tonight and JD and I both LOVED it!
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Skousen Family! — Reply
I made this dish for dinner last night and it was so GOOD! Thanks for sharing!!
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The Clark Family — Reply
You are my hero, not only making dinner on a regular basis (not a frequent occurrence at my house) but then taking a picture and blogging the recipe! I always think, where do these women find the time? And then I remember that I have thought that women who say they don’t have time to read are so silly. But I guess we just find the time for the things we love to do. But at least your love benefits your whole family!
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Greg and Amy — Reply
Sounds way yummy! I have a couple of incredible salad recipes Casi gave me… Great chick food. I’d love to share… can I email them to you?
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