Honey Lime Chicken Enchiladas
Cook time
Total time
These Honey Lime Chicken Enchiladas are some seriously delicious, restaurant-quality enchiladas. This is my husband's favorite meal I have ever made.
Recipe type: Dinner
Cuisine: Mexican
Serves: 8
Marinade (4 ingredients directly below):
  • 6 tablespoons honey
  • 5 tablespoons lime juice (1 large lime)
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
Everything else:
  • 1 pound chicken, cooked and shredded
  • 8-10 flour tortillas
  • ¾ pound monterey jack cheese, shredded
  • 16 ounces green enchilada sauce
  • 1 cup heavy cream
  1. Whisk the first 4 ingredients and toss with shredded chicken in zip-loc bag.
  2. Let it marinate for at least a ½ hour, preferably a half day or so.
  3. Pour about ½ cup enchilada sauce on the bottom of 9 x 13 pan.
  4. Fill tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
  5. Put tortillas in 9 x 13 pan as you go.
  6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
  7. Pour sauce on top of enchiladas.
  8. Sprinkle with remaining cheese.
  9. Bake at 350 for 30 minutes, until brown and crispy on top.
  10. Serve with a side of rice, beans or chips and gaucamole!
*This is a great recipe to make as a freezer meal - put into two 8 x 8 pans. Bake 1 pan for dinner now; freeze the other pan. Pull it out and bake when you need a meal in a hurry!
Recipe by Wishes and Dishes at https://wishesndishes.com/honey-lime-chicken-enchiladas-3/