Honey Lime Chicken Enchiladas

This is the dish that started it all for me. I had so many requests for this recipe that I decided to start a blog to share it and my love for cooking. This has turned into one of my family’s all-time favorite recipes as well. It combines the right amount of sweetness with just the right kick of spice to leave you wanting more.  The honey provides just enough sweetness to draw you in, and balances the savory spice of the chicken.

Flour or Corn Tortillas?  You can use either kind, but we prefer to use white corn tortillas. The flour tortillas can have a tendency to get a little soggy.  The corn tortillas absorb enough of the sauce to come out perfectly and it works better for freezing.

Rotisserie or home-cooked chicken? You can use your grilled chicken or even leftover chicken, but we found that the Rotisserie is the secret to getting that great taste.  Not only is the chicken already seasoned, but getting those little pieces of flavorful skin puts it over the top.

To Freeze or Not to Freeze?  As mentioned before the great thing about this dish is it freezes really well so there’s no excuse to not make a big batch. We have found this is a great meal to share with friends and family. If you do freeze, make sure to use the corn tortillas!

Add ons This dish really doesn’t need any add ons, but I have found that with Mexican dishes like this, toppings really can make the dish.  We love to add a bit of sour cream, maybe some pico de gallo or even just some green onions.  Not only does it add great flavor, but makes the dish look great by adding some color to it.

Honey Lime Chicken Enchiladas

5 from 1 vote

Recipe by Recipe Swagger Course: Main CourseDifficulty: Moderate

Servings

12

servings

Cooking time

30

minutes

Ingredients

• 1/4 cup lime juice (about 2 limes)

• 1/3 cup honey

• 1/8 tsp lime zest

• 2 tsp chili powder

• 2 tsp minced garlic

• 1 rotisserie chicken shredded

• 12 white corn tortillas

• 3 cups Mexican blend cheese, shredded

• (1) 28 oz can Macayo’s Green Enchilada Sauce

• 1 cup heavy cream

Directions

• Preheat oven to 350°
• In a medium, bowl whisk together honey, lime juice, chili powder, and minced garlic
• Fold shredded chicken into mixture and allow to marinate at least 30 minutes up to 1 hour in the fridge
• Heat large griddle to 350° and lightly warm tortillas on each side
• In a separate medium bowl combine enchilada sauce and heavy cream
• Spread about 1/2 cup of the mixture in the bottom of a greased 9×13 baking dish
• Add a large spoonful (about 2 Tbsp) of marinated chicken to the center of each tortilla and a large pinch of cheese
• Roll the tortilla and place seam side down in baking dish
• Repeat with remaining tortillas, chicken, and cheese lining the filled tortillas in the dish seam side down (you will use about 1 1/2 cups of the cheese for filling)
• Add the remaining marinade to the remaining enchilada sauce mixture and pour over the top of all the enchiladas
• Cover the top with the remaining cheese
• Bake covered with foil for 30-35 minutes until cheese is melted and bubbly

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