I am bringing one of our most popular recipes out of the archives in honor of ‘Cinco de Mayo’ tomorrow. My sister Brittany made these awesome Honey Lime Enchiladas for me after I had my 5th baby. I remember thinking they were the BEST enchiladas I had every eaten! Even now, almost 13 years later, I still love them and think of her and her sweet act of service, every time I make them! It is funny how certain foods can bring back memories so vividly! This enchilada recipe is one of my favorites of all time and everyone I make it for, loves it and wants the recipe!
I like to use my Instant Pot to make the shredded chicken for this recipe. Frozen chicken always turns out perfectly cooked and tender (not dry)–I love it! I almost always double the chicken with the honey lime marinade and freeze it in a zip loc bag. That way the next time I want to make these delicious enchiladas, it is super easy and quick! This is the perfect dish to bring to a friend who needs a dinner–trust me, they will love it!
**Note: Sometimes I add the cream to the green enchilada sauce if I have some. It is really good! But honestly, the enchiladas are fabulous without the cream too. Whatever you like!**
I like to serve these Honey Lime Enchiladas with Easy Cilantro Lime Rice, Refried beans (try this recipe in the Instant Pot), green salad with homemade ranch dressing and chips and salsa, of course!
I think I will make these for Cinco de Mayo tomorrow along with some Tres Leche Cupcakes. YUM!!!
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Honey-Lime Chicken Enchiladas
Ingredients
- 2 lb cooked chicken, shredded (3–4 cups)
Honey Lime “Marinade”
- 1/3 cup honey
- 1/4 cup lime juice
- 1 Tb chili powder
- 1/2 tsp garlic powder
- 8–10 (8 inch) flour tortillas
- 2–4 cups colby or monterey jack cheese, shredded (according to your tastes)
- 2 cups green enchilada sauce
- 1 cup cream (optional)
Instructions
- Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.
- Make the “marinade” by mixing the honey, lime juice, chili powder and garlic powder together.
- Pour onto the shredded chicken and mix.
- Let it marinate for 1/2 hour in a Ziploc bag or up to 8 hours (I like to double this part and freeze half for later).
- Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom, about a 1/2 cup.
- Fill flour tortillas with chicken and some shredded cheese (we like a generous amount). Save about 1 cup of cheese to sprinkle on the top of enchiladas.
- Mix the remaining enchilada sauce with the cream (if desired) and you can add any leftover chicken marinade. *Also, you might not need to use all of the enchilada sauce depending on how “saucy” you like your enchiladas. Pour sauce on top of the enchiladas.
- Bake at 350 degrees for 25-30 minutes until brown and crispy on top.
- Add the reserved 1 cup of cheese on top for the last 5 minutes of baking. You may want to put it under the broiler at the end to make the cheese brown and crispy on the top.
I love these enchiladas. We add black beans to each enchilada before baking, and serve with chopped lettuce, avocado, sour cream, and an olive on top.
I have made these so many times ever since this recipe was posted — and I am about to make them again for a big group this week! Thanks so much for a fabulous go-to delicious recipe!
Brittany these are so yummy! Thanks for all the good recipes!!
I made this today, and it is delicious. My corn tortillas kept splitting, so I ended up layering the ingredients like an enchilada lasagna instead of enchiladas. I added a can of green chilies and also cheese into the filling. Paired it with homemade refried beans. Happy Mother’s Day! I don’t even mind having to make it myself, since it’s so good. Thank you for the terrific recipe!
Thanks for the idea. I just added the widget! I am glad you like these enchiladas! They are so good, I agree! My sister brought them over to me when I had my last baby. What a treat!
A friend of mine made these for a dinner party and they were so good I asked her for the recipe. She sent me here. They are in the oven right now! I’m so excited.
I actually came upon your site once before, and thought it was really good.
I would like to “follow” blogger style but don’t see that option. Have you though of starting that widget here?
Very good! So far, I’ve liked every one of the recipes I’ve tried. What a great site!
Hi gals! I just wanted to give you a heads up that I am linking to you a bit later today to give some credit where credit is due. I originally saw a recipe for these over at Mel’s blog and loved these. We have changed and adapted the recipe a bit, but yesterday I got to make my version on TV for folks and people are going nuts over them! So, for whoever that friend was that brought a version of these to you, please give them a hug from me. There will be a giveaway I’m posting with it later and I would love it if you would stop by!
thanks for this recipe!
I first saw this recipe on My Kitchen Cafe, and I have to tell you, I can’t even count how many times I’ve made it since then. Thank you so much for giving me one more meal that made it into my rotation. I love it!
I made it, I ate it, and I loved it!
Okay, Britt’s made these for Matt and I too and they were delish! I’m so glad to have this recipe!
I am so proud of the sisters of THE SISTER’S CAFE! Wow! Can I take any credit here? Actually, probably not . . . I think you are all “throw-backs” to your Grandma Rice who is such a great cook! I don’t know where Amy gets her talent but she’s great too. This one looks fabulous. Love, MOM
These are the ones you brought us whenI had Cannon! We LOVED them! I am so happy to have the recipe now! Thanks Britt!!!