April 9th, 2012

Honey Lime Chicken Enchiladas

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I’m always looking for new and different enchilada recipes, and these Honey Lime Chicken Enchiladas have become a family favorite.


The combination of flavors is unique but very tasty, and the honey and lime are especially good together.  I also love that this dish is so quick and easy to put together.

You could easily cook your own chicken, but if you’re in a hurry, using a store bought rotisserie chicken can really speed up the process.

These can also be made ahead of time and they freeze beautifully.  If you’re looking to add some new flavors to your dinner routine, I highly recommend these chicken enchiladas.

Honey Lime Chicken Enchiladas

Preparation 20 min Cook Time 30 min Total Time 50 mins


  • 1 (2 lb). rotisserie chicken, shredded
  • 6 tablespoons honey
  • 5 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1-2 cloves garlic, minced
  • 1 lb. Monterrey jack cheese, shredded and divided
  • 1 (16 oz.) can green enchilada sauce
  • 1 cup heavy cream
  • 8-10 flour tortillas
  • Chopped fresh cilantro for garnish (optional)


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine the honey, lime juice, chili powder and garlic; toss with the shredded chicken. Marinate for at least 30 minutes.
  3. In another medium bowl, combine the enchilada sauce and the cream.
  4. Pour 1/2 cup of the sauce on the bottom of a greased 9 x 13 baking pan.
  5. Fill the flour tortillas with chicken and shredded cheese and roll, reserving 1 cup of cheese for topping.
  6. Place the enchiladas seam side down into the prepared pan.
  7. Pour the remaining sauce over top. Sprinkle with remaining cheese.
  8. Bake for about 30 minutes, or until cheese is melted and golden.
  9. Sprinkle with chopped fresh cilantro just before serving.
1 review
Who Dished It Up First: I came across this recipe in a church cookbook, but I’ve seen versions of it floating around Pinterest too.



  1. These sound delish!! I am always looking for new twist on enchiladas. This sounds perfect. Making it this week!! Thanks!! Gotta love church cookbooks! They are my fave!

  2. What a delicious looking spin on enchiladas! Pinning this one! 🙂

  3. Honey lime eh? I’ve never heard of such a thing before! Sounds like a really tasty dish to me, and some great unique flavours! Do you think yogurt could substitute for the heavy cream?

  4. About how many cups of chicken would you say you need for this recipe? I bought a larger rotisserie chicken and I was hoping to use some of the extra meat for other meals, but I want to make sure I use enough for the enchiladas. Thanks!

  5. Amy, I think you would need at least 2 cups to make 8 enchiladas, although 2 1/2 would probably be better. If I were doing 10 or 12 enchiladas, I would use at least 3 cups. That is totally a guess though. 🙂

  6. I made these and they were delicious!! I loved the flavor of the chicken! YUM!! Thank you!!

  7. I’ve mades omething similar but it was ages ago–this looks delicious and I have everything in the fridge/pantry to make it. Thanks for a yummy suggestion.


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