Honey Lime Chicken Enchiladas Recipe

Everyone needs to experience this honey lime chicken enchiladas recipe! They are sure to be a family favorite! Serve these enchiladas with this easy corn on the cob, mexican rice, and my simple 5-minute blender salsa.

What are Honey Lime Chicken Enchiladas?

Honey lime chicken enchiladas are sweet, savory, and SO tasty! It’s a twist on traditional enchiladas with a hint of honey and lime to brighten the flavors. The honey is subtle but noticeably delicious! This recipe starts with an easy chicken filling made in the crockpot. Once the chicken is cooked and shredded, it marinates in a honey lime marinade before assembling. After you try this enchilada recipe, you’ll see why it is one of my favorites. Enchiladas are so versatile and there are so many ways to change the flavors and ingredients. Try these white chicken enchiladas, these tasty buffalo enchiladas, or cream cheese enchiladas.

Ingredients to Make Honey Lime Enchiladas

You will love the flavors in these enchiladas and most of the ingredients are common things to have on hand. Follow the exact measurements in the recipe card below.

Onion: I like to use sweet onions but if you prefer others you can substitute. Chicken Breasts: The recipe calls for a total of 3 chicken breast halves. Chicken Broth: Helps tie everything together and bring out the flavor. Chili Powder: Gives that little kick that everyone loves. Garlic: I use about 2-3 cloves and mince them. Salt & Pepper: Of course, to taste! Honey: Adds that bit of sweetness to make the enchiladas incredible! Lime Juice: Adds delicious zing to the chicken! Flour Tortillas: If you prefer corn tortillas you can use those instead. Monterey Jack Cheese: I normally use Monterey Jack but if you have others on hand this is a simple substitution. Green Enchilada Sauce: Can choose to add more than what’s listed depending on personal preference. Heavy cream: Helps thicken the sauce.

Honey Lime Chicken Enchiladas Recipe

These honey lime have a few steps, but if you plan ahead they are easy to make! I like to cook the chicken in the crockpot in the morning or even the day before. Then marinating and assembling is simple to do.

Chicken: Speed up the prep time and grab a rotisserie chicken at the store or use any leftover chicken you may already have. This greatly reduces the amount of preparation and makes this meal an easy weeknight dinner that you can throw together quickly. Toss the chicken with ¼ cup of chicken broth, the seasonings, honey, and lime juice, and allow it to marinate for at least 30 minutes before assembling your enchiladas. More Lime Flavor: For more lime flavor, use the zest of 1-2 limes in addition to the lime juice in the marinade. Tortillas: You may use corn tortillas instead of flour if you prefer, but you will likely need twice as many because they are much smaller. Make Ahead Tips: The chicken can be prepared at any time and frozen after it is shredded and marinated. I like preparing the chicken in a large batch that will make 3-4 pans of enchiladas and freezing most of it for when I need it later.

Over the Stovetop: you can boil the chicken in a large pot with a little extra chicken broth and the rest of the ingredients until cooked through and can easily shred for about 20-30 minutes. In the Instant Pot: Add the chicken, chicken broth, and seasoning to the Instant Pot and cook under high pressure for 10 minutes. Once it is done cooking, manually release the steam and then carefully open the Instant Pot. Shred the chicken and marinate as directed.

In the Refrigerator: Store leftovers in the refrigerator covered tightly with plastic wrap or foil. Alternatively, you can transfer the baked enchiladas into an airtight container. Store for up to 5 days. To Reheat: Reheat individual portions in the microwave in 30-second increments, or reheat the whole pan in a 350 degrees Fahrenheit oven for 10-15 minutes, until the center reaches 165 degrees Fahrenheit. In the Freezer: Prepare the entire pan of enchiladas as a freezer meal by using a foil baking pan. Cover tightly with foil and then wrap the entire pan in 3-4 layers of plastic wrap. Store for up to 3 months. To Thaw: Remove from the freezer and bake with the foil on for 50-60 minutes at 350 degrees Fahrenheit before removing the foil and baking for 10 more minutes, until the cheese on top is melted and browning and the center reaches 165 degrees Fahrenheit.