These Honey Lime Chicken Enchiladas have changed our view of Enchiladas forever. Keep reading to understand why…

Honey Lime Chicken Enchiladas

Now, we were 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.

Cilantro Lime Rice cafe rio copycat recipe ohsweetbasil.com_
Cilantro lime Rice

Honey Lime Chicken Enchiladas -Repost

Prep Time: 1 hour, 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 55 minutes

Honey Lime Chicken Enchiladas -Repost

A soft tang of lime and a note of sweetness from the honey these enchiladas are simply delicious!


  • 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, ?nely 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


  1. 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.
  2. 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 ?exible 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.
  3. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
  4. 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.
  5. 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.
  6. Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ?lling 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.
  7. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.