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Honey Lime Chicken Enchiladas


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  • 3 Tablespoons honey
  • 2 1⁄2 Tablespoons lime juice
  • 1 ⁄2 Tablespoon chili powder
  • 1 ⁄4 teaspoon garlic powder
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 ⁄2 (16 ounce) can green enchilada sauce
  • 4 ­6 flour tortillas
  • 1 cup Monterey jack cheese, shredded
  • 1 ⁄2 cup heavy cream


Preparation time 30mins
Cooking time 50mins


Step 1

Whisk honey, lime juice, chili powder and garlic powder together in a large mixing bowl. Add shredded chicken to the marinade, cover and let marinate in the fridge for at least 4 hours. After chicken is done marinating, preheat oven to 350 degrees F. Pour 1⁄4 cup enchilada sauce on the bottom of a 8x8­inch baking pan. Fill the tortillas with chicken (saving marinade) and a little shredded cheese (saving 1⁄2 cup of cheese to sprinkle on top of enchiladas) and roll up. Put rolled tortillas, seam side down in the 8×8­inch pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake for 20 minutes, or until brown and crispy on top.

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