Honey Chicken Lime Enchiladas

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If you enjoy enchiladas, then you are going to fall in love with this Honey Lime Chicken Enchiladas casserole recipe. It has amazing flavor and a delicious creamy, cheesy topping.

A unique twist on traditional enchiladas with the tasty flavor of the honey lime enchiladas, you might just find that you like this easy chicken dinner recipe even better. The rich and creamy enchilada sauce is the perfect way to top them off!

The delicious savory flavors in the honey lime marinade balanced by the creamy sauce make the perfect Mexican dish the whole family will love.

Ingredients for Honey Lime Chicken Enchiladas:

• Marinade: To make the homemade marinade, you will need honey, lime juice, chili powder, and garlic powder
• Protein: Use cooked shredded chicken (I used part of a rotisserie chicken) when building the enchiladas
• Cheese: I prefer shredded cheddar cheese for this easy Mexican dinner
• Sauce: Get a can of green enchilada sauce in the Mexican food aisle at the grocery store
• Tortillas: For best results, use flour tortillas
• Cream: You will need heavy cream to mix with the enchilada sauce to create the delicious, creamy topping

How to make Honey Lime Chicken Enchiladas:

To a medium-sized bowl, add in all of the marinade ingredients and stir well.

Let the chicken marinate for at least 20 minutes.

Preheat oven to 350 degrees F.

Spray a 9×13 baking dish with nonstick spray

Pour 1/2 cup of the green enchilada sauce to the bottom of the pan and spread out.

Prepare the chicken marinade mixture in a bowl.

Fill each tortilla with the chicken marinade mixture; roll up the tortillas and place seam-side down into the baking dish, side-by-side.

Bake for 15 minutes.

To the empty chicken marinade bowl, add in the remaining enchilada sauce and heavy cream. Whisk well.

Pour sauce over the top of enchiladas.

Sprinkle the top with the remaining cheese.

Bake for 20 more minutes.

How to store leftover honey lime chicken enchiladas:

Fridge: Keep the creamy white chicken enchiladas in the baking dish or place them in an airtight container and store it in the refrigerator for up to 5 days. 

Freeze: If you intend to make and freeze, place into a freezer-safe container and store it for up to 3 months in the freezer. Remove 24 hours before eating to let it thaw in the fridge.

Tips and tricks for making these easy chicken enchiladas:

Chicken to use: 

When making this recipe, I like to buy a whole rotisserie chicken and shred it using both light and dark meat. However, you could also cook up some chicken breasts and shred them before putting this recipe together.

For more options, you could either boil chicken, roast chicken, or cook the chicken in an instant pot.

Just be sure to cook the chicken to the recommended temperature of 165 degrees F (check this with a meat thermometer in the thickest part of the breast). 

Can I make this with raw chicken?

No, the chicken must be cooked before putting the chicken casserole together. This is why I like to use a rotisserie chicken for this recipe. You can buy one from Sam’s Club, Costco, or local grocery store and let it cool down for easy shredding.

This is also great for when you have leftover cooked chicken from another dinner recipe.

Toppings for the best enchiladas:

• Chopped green onions
• Red onions
• Fresh cilantro
• Pico de Gallo
• Guacamole 
• Sour cream (or plain Greek yogurt)
• Spanish rice (I love to pour over as a topping)

More chicken recipes:

• Slow Cooker Chicken Burrito Bowls
• Slow Cooker Greek Chicken
• Slow Cooker Crack Chicken
• Baked Parmesan Panko Chicken

Quick links for making dinner easy:

• Family meal plans
• Tools for the kitchen and more
• The best cookbook for family dinner recipes
• FREE budget meal plan
• Cooking videos to watch

If you give these recipes a try, make sure to tag us on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!