This post shows you the best homemade enchiladas for chicken
If you’re in the mood for a mouthwatering Mexican dinner that’s quick, flavorful, and sure to impress, these Honey Lime Chicken Enchiladas are your answer. There’s something magical about comfort food that hits all the right notes.
That’s exactly what you get with this Easy Honey Lime Chicken Enchiladas Recipe—a dish that combines the sweetness of honey, the zing of lime, and the hearty satisfaction of chicken enchiladas, easy enough to make on a weeknight as a freezer meal.
It doesn’t matter if you’re looking to recreate your favorite lime chicken recipes, upgrade your delicious dinner rotation, or try an enchilada recipe that’s anything but ordinary; this one has it all.
The sweetness of the honey with a zesty lime chicken mixture and a topping of melty cheese and sauce that brings it all together.
This dish isn’t just a treat for the taste buds—it’s versatile, quick to make, and fits right in for the whole family. That’s if you’re planning a quiet family meal or a lively dinner for company; these honey lime chicken enchiladas will be the star of your table.
So, grab your favorite apron, and let’s explore how to make this easy chicken enchilada recipe that’s guaranteed to become a new household favorite!
What list of ingredients did I use to make it?
For these easy chicken enchiladas, I kept the ingredient list simple and delicious:
• Tender chicken: shredded rotisserie chicken or cooked chicken works perfectly.
• Green chiles: A can of diced green chiles for a subtle kick.
• Seasonings: chili powder, garlic powder, and a pinch of salt for extra flavor.
• Honey and lime: The star ingredients for the signature sweet-and-zesty combo.
• Enchilada sauce: A must for those saucy layers.
• Sour cream: Adds a creamy richness to the mix.
• Cheese: Lots of melty cheese for that gooey, golden finish.
• Corn tortillas: soft, pliable tortillas to hold all that delicious filling together.
How do you make enchiladas?
Making these honey lime enchiladas couldn’t be easier! Here’s what I did:
1. Prepare the chicken mixture:
Combine the shredded chicken, diced green chiles, honey, and lime juice in a bowl. Sprinkle in the chili powder and garlic powder, then mix until the chicken is evenly coated. Let it sit for a few minutes so the flavors meld together.
2. Assemble the enchiladas:
• Preheat your oven to 350°F (175°C).
• Lightly grease a baking dish and spread a thin layer of enchilada sauce at the bottom.
• Fill each corn tortilla with the chicken mixture, roll it up, and place it seam side down in the dish.
3. Add toppings:
Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle generously with cheese to cover every inch.
4. Bake:
Place the dish in the oven and bake for 20 minutes, or until the cheese is bubbly and golden.
HOW LONG TO COOK ENCHILADAS?
The total cooking time is about 20–25 minutes at 350°F. This gives the tortillas a chance to soak up the sauce, and the cheese will melt into a bubbly, irresistible layer. Keep an eye on the edges—when they’re slightly crispy, you’ll know it’s ready to serve.
STEP-BY-STEP INSTRUCTIONS
1. Shred your rotisserie chicken or cook and shred fresh chicken.
2. Mix the chicken with green chiles, lime juice, honey, and seasonings like chili powder and garlic powder.
3. Spread a thin layer of enchilada sauce in a greased baking dish.
4. Fill each corn tortilla with the chicken mixture, roll them up, and arrange them seam side down in the dish.
5. Pour the remaining enchilada sauce over the tortillas and top with a generous handful of shredded cheese.
6. Bake for 20–25 minutes at 350°F until the cheese is bubbly and golden.
7. Serve warm with a dollop of sour cream and fresh herbs like basil for garnish.
COMMON MISTAKES TO AVOID
- Skipping the sauce on the bottom: Always start with a layer of sauce in your baking dish to prevent the enchiladas from sticking and drying out.
- Overfilling the tortillas: Too much filling makes rolling difficult and can cause them to tear.
- Using cold tortillas: Warm the tortillas slightly before filling to make them pliable and easier to work with.
- Baking too long: Overbaking can dry out the dish. Keep it at 20–25 minutes for best results.
SERVING AND PRESENTATION TIPS
• Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal.
• Garnish with fresh basil or cilantro for a pop of color.
• Add a drizzle of extra sour cream or a squeeze of lime for a tangy finishing touch.
ADDITIONAL SECTION
• Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover with foil and warm in the oven at 300°F, or microwave for a few minutes until heated through.
FAQ
1. Can I make this recipe ahead of time?
Yes! Assemble the enchiladas, cover tightly with plastic wrap, and store in the refrigerator for up to 24 hours. Bake when ready.
2. Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas work well, though corn tortillas offer a more authentic flavor.
3. What other proteins can I use?
Swap out chicken for shredded pork, beef, or even black beans for a vegetarian option.
4. How do I adjust the spice level?
For a milder version, skip the green chiles and reduce the chili powder. For more heat, add diced jalapeños or a pinch of cayenne.
RECIPE CARD
HONEY LIME CHICKEN ENCHILADAS RECIPE
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 can (4 oz) diced green chiles
- 1/2 cup honey
- 1/4 cup fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup enchilada sauce (divided)
- 8-10 corn tortillas
- 2 cups shredded cheese (cheddar or a Mexican blend)
- 1/2 cup sour cream (for serving)
- Fresh basil or cilantro (for garnish)
Instructions
1.Preheat the oven to 350°F (175°C).
2.Prepare the chicken mixture: Combine shredded chicken, green chiles, honey, lime juice, chili powder, garlic powder, and 1/2 cup enchilada sauce in a bowl.
3.Assemble the enchiladas: Lightly grease a baking dish, pour a bit of enchilada sauce on the bottom, then fill and roll each tortilla with the chicken mixture. Place them seam-side down in the dish.
4.Top with sauce and cheese: Pour the remaining enchilada sauce over the tortillas and sprinkle with cheese.
5.Bake for 20-25 minutes until the cheese is melted and bubbly.
6.Serve: Let cool for a few minutes, then serve with sour cream and garnish with fresh basil or cilantro.
Notes
Tips for Success:
• Make-ahead tip: You can assemble these enchiladas ahead of time and store them in the refrigerator (covered with plastic wrap) for up to 24 hours before baking.
• Customize the heat: For a spicier version, add diced jalapeños or extra chili powder to the chicken mixture.
• Add toppings: Serve with extra lime wedges, salsa verde, or guacamole for a fresh, flavorful twist!
CONCLUSION
These Honey Lime Chicken Enchiladas are a game-changer for an easy Mexican dinner. The combination of honey and lime adds a unique twist to the chicken enchilada dish, making it both flavorful and refreshing.
What about this enchiladas recipe stood out to you? I’d love to hear your thoughts.
Personally, I find the balance of sweet and tangy absolutely delightful—it’s the kind of dish that makes any meal feel special.
If you’re craving more recipes like this, be sure to follow me on Pinterest for even more ideas and inspiration!
