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Honey lime chicken enchiladas are loaded with juicy marinated chicken, smothered in creamy enchilada sauce, and topped with lots of melted cheese. Mouthwatering and gorgeous, this dish is always a crowd-pleaser!
Featured with this recipe
- Honey Lime Enchiladas Ingredients
- How to Make Honey Lime Chicken Enchiladas
- Tips and Modifications for this Recipe
- What to Serve with Honey Lime Chicken Enchiladas
- Frequently Asked Questions
- Storing and Making Ahead
- More Enchilada Recipes
- How to Make Honey Lime Chicken Enchiladas
- Honey Lime Chicken Enchiladas Recipe
This honey lime chicken enchiladas recipe is one of the most requested meals in our home! The chicken is slightly sweet and not too spicy, and the creamy enchilada sauce is savory and sweet, with melted cheese, which makes a delicious combination. It is a simple meal that comes together perfectly!
Use your slow cooker to do most of the work, then marinate even more infused flavors, and finally wrap up all the ingredients in a tortilla for an amazingly delicious homemade enchilada. It is perfect for making ahead, freezing, and easy to heat up for leftovers.
Honey Lime Enchiladas Ingredients
Don’t let this list of ingredients discourage you from making this easy honey lime chicken enchilada recipe. Each ingredient is packed with flavor and comes together to make incredible homemade enchiladas. There’s something in this enchilada dish for everyone!
- Onion – Choose a sweet onion to give a kick of sweetness when cooking in the slow cooker.
- Chicken – Place boneless skinless chicken breasts in the slow cooker. You will shred the chicken once it is cooked.
- Chicken broth – This will help tenderize as well as give moisture to the chicken.
- Chili powder – Add a little bit of heat to this chili powder. Use more or less depending on who is going to enjoy these enchiladas.
- Garlic – Always a favorite flavor to add to most dinner meals. It is simple to mince fresh garlic or use marinated garlic in a jar.
- Honey – Sweeten the chicken with a natural sweetener using honey.
- Lime juice – This adds a little bit of tart and tangy flavor. These are both delicious with a Mexican-flavored chicken!
- Tortillas – Use either corn or flour tortillas to wrap the chicken in. When wrapping the tortillas, place seam side down in the baking dish.
- Cheese – Grab a block of Monterrey Jack and get shredding, because the more cheese, the better.
- Green enchilada sauce – A store-bought canned or homemade green enchilada sauce gives these enchiladas that authentic Mexican taste!
- Heavy cream – Mix with the enchilada sauce to make a creamy sauce that is divine!
How to Make Honey Lime Chicken Enchiladas
Start your day making this honey lime chicken enchilada recipe. It is an easy recipe that takes a little more time to season and marinates the chicken with all the flavors. First, slow cook the chicken, marinate the shredded chicken, then prepare the enchiladas, and bake! It is simple to make and worth every step!
- Crockpot – Sauté onion in a little butter until it becomes transparent and soft. In a crock pot, add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed.
- Marinate – Drain out some of the juices and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate for at least 30-40 minutes, or up to an hour.
- Prepare enchiladas – While the chicken is marinating, spray a 9×13 pan with cooking spray, then pour about ½ cup of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese.
- Bake – Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.
Tips and Modifications for this Recipe
Easy chicken enchiladas are so simple to make! These tips and modifications are perfect for making it even easier when making dinner. Add your favorite toppings or make it gluten-free with just a few modifications. Honey lime chicken enchiladas are a delicious dinner that everyone loves!
- Boil chicken – If you don’t have a crock pot, just boil the chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.
- Rotisserie chicken – When you are short on time, shred a store-bought rotisserie chicken to help save time. You can either marinate or skip the marination and add to the enchilada filling right away.
- Shredding chicken – Once your chicken is cooked in the crockpot, you will need to shred the chicken before marinating. Shred with either two forks, pulling it apart, or using tongs to help the shredding process is quick too. It should fall apart easily!
- Top it off! Garnish your enchiladas with black beans, diced tomatoes, sour cream, and avocado.
- Protein – Chicken is the best meat to use for this flavor combination. Pork or shrimp is another equivalent to try too!
- Spice it up! Add green chiles, red pepper flakes, or a sprinkle of paprika to add heat to the enchiladas.
- Enchilada sauce – Instead of the green enchilada sauce, use this red homemade enchilada sauce for another savory flavor.
- Gluten-free – To make this recipe for your gluten-free friends and family, opt for corn tortillas and look for a GF enchilada sauce. Several brands make them, so just check the labels at the grocery store.
What to Serve with Honey Lime Chicken Enchiladas
Pair this sweet and savory dish with a simple green salad and a few of these delicious sides and you’ve got a real feast. Choose other sides to make this a complete meal!
- Grilled Cilantro Lime Corn on the Cob
- Easy Restaurant-Style Mexican Rice
- Mexican Street Corn Cups (Disney Copycat)
- Cafe Rio Cilantro Lime Rice and Beans
- Cheater Restaurant Style Refried Beans
“SO YUMMY! 🙂 Made these a couple nights ago and they are just delicious. Family said they had to go into our regular enchiladas rotation. Thanks for the GREAT recipe! It will be made often 🙂”
-Cory
Frequently Asked Questions
Avoid having a soggy tortilla by frying your tortillas in hot oil before you fill and roll your enchiladas. This gives the tortilla a hard shell feel that helps eliminate the filling from seeping out and falling apart.
You can bake uncovered for this recipe. If you are wanting to have a light brown topping you can bake uncovered for 10 to 15 minutes then cover with aluminum foil to finish baking.
Either corn or flour tortillas are best! If you have a personal preference, then use your favorite and what your family loves more. Enchiladas are usually made with corn tortillas, either white or yellow. They have a chewy texture compared to flour. Flour tortillas are softer with a sweeter flavor. Corn tortillas are smaller compared to flour, and they don’t hold as much filling as flour tortillas can.
Storing and Making Ahead
There’s nothing I love more than honey lime enchiladas for lunch the next day. They reheat beautifully and taste delicious! They’ll stay nice and fresh in the fridge for up to three days.
- Storing – Make it simple and cover the baking dish that you started with and store it in the refrigerator for up to three days.
- Making Ahead – Simply make the chicken ahead of time and marinate for 24 hours ahead of time. When ready to fill the enchiladas, take the pre-cooked chicken and wrap it in the tortillas.
- Reheating – Place the baking dish in the oven to reheat at 350 degrees Fahrenheit until warmed through. If you are warming up individually, place it on a plate and microwave it for 30 to 45 seconds at a time.
- Freezing – This enchilada casserole makes a perfect freezer meal. There are a couple of ways to do this. Freeze the marinated meat, then use that to create your fresh enchiladas the day of. Or you can assemble the whole casserole and then freeze it, making sure it’s covered well. If you go this route, use corn tortillas rather than flour, as flour could get soggy during the freezing and reheating process. These enchiladas will keep for up to a month in the freezer. A perfect dish to take to neighbors and friends!
More Enchilada Recipes
We love our enchiladas around here and have several to choose from. Try some of our favorite dinner recipes with your family!
How to Make Honey Lime Chicken Enchiladas
Honey Lime Chicken Enchiladas
Ingredients
- 1 small onion peeled and diced (use a sweet onion if you can find it)
- 3 chicken breast halves
- 1/2 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon garlic minced (2-3 cloves)
- salt & pepper to taste
- 6 tablespoons honey
- 5 tablespoons lime juice (1 large lime)
- 12 corn tortillas or 8 flour if you prefer
- 1 pound Monterey jack cheese shredded
- 16 ounces green enchilada sauce (we like Las Palmas brand, but any brand is great)
- 1/2 cup heavy cream
Instructions
- Sauté onion in a little butter until it becomes transparent and soft.
- In a crock pot* add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely).
- Drain out some of the juices (but not all of it, keep about ¼ cup) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can.
- Marinate at least 30-40 minutes or up to an hour.
- While the chicken is marinating, spray a 9×13 pan with cooking spray, then pour about ½ cup of enchilada sauce over the bottom.
- Fill tortillas with chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Layer along the bottom of the dish.
- Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese.
- Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.
- Serve hot and top with your favorite enchilada toppings.
Notes
Variation for Creamy Honey Lime Enchiladas:
- While chicken is marinating, mix enchilada sauce, 1 can of condensed cream of chicken soup, 1 ½ cups sour cream, and 2 additional tablespoons of lime juice and honey in a bowl. Pour ½ cup of creamy enchilada sauce mixture into the bottom of the 9×13 pan. Spread 2 tablespoons of creamy enchilada sauce mixture evenly over each tortilla before filling it with chicken and cheese.
- If you don’t have a crock pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.
These are my new favorite enchiladas! So delicious!
I actually really enjoyed the combination of honey and green enchilada sauce! Thank you for a winning recipe!
These are on the “yes please, repeat and eat again” menu!!
Any thoughts on freezing this unbaked? I know some recipes say not to freeze milk but since the cream is combined with enchilada sauce I’m thinking it may stabilize the cream a little better.
You would be fine to freeze it.
SO YUMMY! 🙂 Made these a couple nights ago and they are just delicious. Family said they had to go into our regular enchiladas rotation. Thanks for the GREAT recipe! It will be made often 🙂
Sorry to bug you again but do you see any issue with me marinating it in the fridge for a day? That should only intensify the flavor, am I right?
Thank you!
@Trimble- TECHNICALLY you aren't ever supposed to put chicken in the crockpot unless it is thawed.. but I have put it in frozen before and it turns out fine. I usually like to just rinse it with water before putting it in to get rid of the ice chunks.
Sorry if this is a dumb question but does the chicken need to be thawed before putting it in the crockpot?
I'm currently making these, and they smell delicious. I just put them in the fridge to marinade. Can't wait to eat them for dinner tonight. Love you blog!
I'm currently making these, and they smell delicious. I just put them in the fridge to marinade. Can't wait to eat them for dinner tonight. Love you blog!
Made these tonight for dinner. They were very yummy. I think when I make them next time I am cutting back a little on the honey and bumping up the spices. Thanks for another yummy recipe.
Holy cow! I made these tonight for dinner and they were great! At first I was a little scared, honey and lime with the green enchilada sauce worried me, I'll be honest. But I tried them anyway because I'm pretty much a fan of anything enchilada. They were so great! I'll definitely be making them again!
I made these last night and they were fantastic! Thanks for the recipe!!!
@ Em–
Thank you so much! I am so happy to hear you like them (and your husband too)! The chicken is so good just by itself, try it on salad (like Bajio's honey-lime chicken salad) or with tacos. It is so versatile!
Amazing!!! Made these today, not only does the house smell amazing while the chicken is in the crockpot, but they smell even better after you have fully finished and pull them out of the oven. My husband took one bite and said this is going on the you must make more often list. I usually like to play around with recipes, not follow it exactly, but these are perfect just the way they are with no changes needed.
Made these and LOVED them (like everything I've ever made from your blog)! A nice change from cream of chicken or red sauce enchiladas. Thanks, you rock!
Making these for dinner tonight! Im so excited to try them!!!
Yep, the winner has been picked! If you scroll down to the original post you can see who won!
These look so good. I am going to try them very soon. Have you picked a winner yet for your books, and if not do you know when you are picking? Thanks for all the hard work you put into your blog!