Home » Dinners » Chicken » Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas are mild and sweet, and use canned, shredded, or rotisserie chicken. Super easy and a recipe the whole family will enjoy!

Honey Lime Chicken Enchiladas from DessertNowDinnerLater.com

First things first. MAKE THESE! I’m not even kidding! I had seen these Honey Lime Chicken Enchiladas all over Pinterest. All my friends who’ve made these, raved about them. I even have Baked Honey Lime Chicken Taquitos on my blog that we’ve made again and again because we love them, so I don’t know what took me so long to get around to these Honey Lime Chicken Enchiladas, but I’m so glad I finally did!

Honey Lime Chicken Enchiladas from DessertNowDinnerLater.com

Apparently, this is the meal to take neighbors and friends who need dinner or just had a baby. I hear it also freezes well. I haven’t tried freezing it yet, but I don’t see why it wouldn’t work out great! My family gobbled this dinner up! Even my two picky eaters ate these without any words of complaints! Now that’s saying something!

Please enable JavaScript in your browser to complete this form.
Honey Lime Chicken Enchiladas from DessertNowDinnerLater.com

If you want another easy and delicious dinner to add to the monthly rotation, give my version of these Honey Lime Chicken Enchiladas a try! You won’t regret it!

Honey Lime Chicken Enchiladas from DessertNowDinnerLater.com
4.45 from 25 ratings

Honey Lime Chicken Enchiladas

Created by Amber Brady
Yields8 Servings

Ingredients

  • 2 (10oz) cans cooked chicken breast, shredded (or 3 chicken breasts, cooked and shredded; or 3 cups shredded rotisserie chicken)
  • cup honey
  • 3 Tbsp lime juice
  • 1 Tbsp chili powder
  • ½ tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp salt
  • 8 flour tortillas
  • 2 cups Mexican Blend shredded cheese
  • 10 oz can green enchilada sauce
  • 1 cup half & half
  • sliced green onions, optional

Instructions
 

  • Combine the chicken, honey, lime juice, chili powder, garlic powder, cumin, and salt in a bowl. Allow chicken to absorb most of the liquid.
  • Combine the green enchilada sauce and the half & half. Grease a 13×9-inch baking dish with pan spray. Pour just enough of the sauce to cover the bottom of the dish.
  • Divide the chicken amongst the eight tortillas and sprinkle some cheese on top of the chicken, saving at least 1 cup for the top of the enchiladas.
  • Roll up each tortilla and place them inside the prepared baking dish. Pour the remaining sauce over the enchiladas and sprinkle with remaining cheese. Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes, removing the foil for the last 15 minutes to melt the cheese. The sauce should be bubbling on the edges and hot in the center. Sprinkle with sliced green onions, if desired.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this?

Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!

Recipe altered from Tastes Better From Scratch
4.45 from 25 votes (24 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *
I reserve the right to remove comments or reviews at my discretion. For more details, refer to my disclosure statement.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

26 Comments

  1. Caroline Camie says:

    I made this for dinner and it was amazing!!! Thanks for sharing the recipe!

  2. Getting ready to make these for the second time. I only had corn tortillas in the house when I made these the first time. They split and didn’t hold together very well, but were still really good. I’m anxious to try them again with flour tortillas. When we have a Mexican dinner I make refried beans in the Instant Pot the day before and then make Spanish rice the day of. Thanks for a simple, yet delicious meal.

    1. Amber | Dessert Now Dinner Later says:

      So glad you are enjoying this recipe John! The flour tortillas should definitely hold together better than corn tortillas. Enjoy!

More You'll Love