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I’ll be doing a lot of reposts within the coming months. I just want to bring back some of the old favorites that get lost in time.
These Honey Lime Chicken Enchiladas have changed our view of Enchiladas forever. Keep reading to understand why…
Now, we are not enchilada fans. Burritos enchilada style are good and enchiladas always look good to me, but we have never had a recipe we like. That is until now. This recipe was seriously so good. The chicken has a hint of lime that just barely peeks through and the sweet honey with that dirty bite from the chili powder makes the chicken so flavorful. I was extremely weary of the sauce because I have had white sauces on burritos that were disgusting, but this was not the case. We adored these enchiladas and cannot wait to try our own touches.
Honey Lime Chicken Enchiladas
Recipe By Phemomenon
- 1/3 cup honey
- 1/4 cup lime juice (about 2 large limes)
- 2 teaspoons to 1 Tablespoon chili powder
- 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
- 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
- 12 corn tortillas
- 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
- 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
- 1/2 to 3/4 cup of heavy cream
- nonstick cooking spray
- 1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
I'm Carrian, and my family and I love to cook, bake, and enjoy time together. We believe that with a little help and a point in the right direction everyone can be successful in the kitchen. At our house everyone is family, and we hope you'll join ours. Click 
Im planning on making Enchiladas this weekend, …Im missing a few of the ingredients needed for your recipe – but I’ve pinned it to make very Soon! =)
Looks awesome!!
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These were so amazingly good!!!!
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I made these two nights in a row for a potluck and family dinner. It was so delicious and everyone loved it! I served the enchiladas with Spanish rice and a side of sweet corn salsa with lime juice, cilantro, red onion and jalapenos.
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Sweet Basil Reply:
February 25th, 2013 at 1:16 pm
sweet corn salsa?! Do share!! That sounds amazing!
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I made these tonight and EVERYONE loved them (INCLUDING the toddler)! This is a keeper!
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Sweet Basil Reply:
February 21st, 2013 at 9:42 pm
If a toddler loved it, well you all should celebrate with cookies! That’s such a big deal! We never know if our toddler is going to eat what we make or not. Even when it’s something she’s enjoyed before!!
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I found this recipe on Pinterest a few weeks ago. I made them for dinner this past Monday (today is Wednesday) and my husband wants me to make them again for dinner….this week!
in his words: “the corn tortillas really brought the enchiladas home”
BIG hit! printed and put in my family recipe binder.
thank you! I cannot wait to try more of your recipes!
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Sweet Basil Reply:
January 16th, 2013 at 11:21 am
I’m soglad! We totally feel the same about the corn tortillas. They give a whole new flavor to the dish.
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These are amazing! My husband loves them; he has it on the very short list of his favorite foods that I make.
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Sweet Basil Reply:
December 13th, 2012 at 3:09 pm
THat makes me so happy!!! I happen to adore them as well.
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I made with flour tortillas, and I doubled the recipe to freeze so we have ready to go food after our baby comes!
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@ Elizabeth, i boiled it and then shredded it.
that being said, these are fabulous! i put in a teaspoon of cummin and used sour cream instead of heavy cream in the sauce. i love these things!
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How did you cook the chicken? I'm debating what the best method would be for this.
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We tried these last Sunday and they were a “HITT” in our home…we actually dont care for anchiladas and loved them:)
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Made these last Sunday and they were a “HITT” at our house…loved them and we actually don't care for enchuiladas:)
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These were wonderful! My husband said it was a sweet little surprise while still having that mexican kick. This is a permenant recipe for our family. Thanks!
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Thank you for the kind comments on my blog!
I haven’t made enchiladas in a while…I love the flavors in this one! They look great!
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okay….yum-o! These were really good! I made them with whole wheat tortillas instead of corn tortillas because that is what i had! Thanks they were great!
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I tried this recipe and loved it! The chicken has the best flavor! I used flour tortillas though because it was what I had on hand! Thanks for another great recipe!
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Yum! Those look so good. I’m going to have to try them! I love that checking your blog has become my own personal cookbook. Thanks!
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These enchiladas are going to take over the world.
I made them last Sunday and then again on Tuesday. I love them.
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