By Becky Hardin
Published Aug 28, 2018
Honey Lime Chicken Enchiladas are a little bit sweet, spicy, and absolutely delicious! I made it a bit different than my classic Chicken Enchilada Recipe by marinating the chicken in a flavorful honey-lime mix, adding a bright and zesty twist. The result? A cheesy, satisfying dish packed with bold flavors and easy to make!
Ingredients for Honey Lime Chicken Enchiladas
My Honey Lime Chicken Enchiladas are filled with chicken, cheese, and a delicious enchiladas sauce. The honey lime flavor makes all the difference in this easy chicken enchilada recipe!
- Honey: Adds floral sweetness to the enchiladas.
- Lime Juice: Adds freshness and acidity to the enchiladas.
- Spices: Ancho chili powder and garlic powder enhance the flavor of the enchiladas and add a bit of spice.
- Cooked Chicken: Using leftover shredded cooked chicken makes this recipe so easy! Store-bought rotisserie chicken works well in a pinch.
- Green Mole Sauce: We used Doña Maria store-bought sauce to make this recipe nice and easy. Regular mole sauce or any kind of enchilada sauce works well here.
- Tortillas: We like soft wheat tortillas, but any flour tortilla works. Corn tortillas will also work, but they are more difficult to roll without cracking.
- Boursin Cheese : Adds creaminess and garlicky flavor to the enchiladas.
- Monterey Jack Cheese: Makes these enchiladas gooey and cheesy.
- Heavy Cream: Adds moisture to the enchiladas.
Toppings
This enchilada recipe is so unique and delicious. I like to serve mine topped with a drizzle of sour cream, diced tomatoes, fresh cilantro, and avocado slices. Add an extra drizzle of honey and/or lime juice to really bring our the flavor. My kids absolutely love this recipe!
How to Store and Reheat
Store leftover honey lime chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes, until heated through.
How to Freeze
Freeze honey lime enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
We served our enchiladas with whole grain rice, but you can add all kinds of stuff on the side. These would be awesome with black beans, guacamole , sour cream– the works. You really can’t go wrong!
Notes from the Test Kitchen
I think the key to the deliciousness of this dish is the marinade for the chicken. It’s spicy, it’s sweet, and it’s totally delicious. Be sure to let the chicken sit in a Ziplock bag with the marinade for at least 30 minutes. You will thank us later!
5-Star Review
“Your best enchilada recipe yet! I used green enchilada sauce since I couldn’t find green mole. I put all the shredded chicken into the honey-lime sauce and ended up soaking it, which gave the meat a great flavor, although I had to make a half recipe more of the sauce to use with the mole sauce at the end. And the boursin on the tortillas was a brilliant touch! I’ll definitely be making this again!” -Helen Betts
Ingredients1x2x3x
- ▢ ⅓ cup honey plus more for garnish
- ▢ ¼ cup fresh lime juice (from 2 limes)
- ▢ 1 tablespoon ancho chili powder
- ▢ ½ teaspoon garlic powder
- ▢ 1 pound shredded cooked chicken
- ▢ 2 cups green mole sauce such as Doña Maria
- ▢ 8 flour tortillas we like the soft wheat tortillas
- ▢ 2 tablespoons Boursin cheese or other garlic spreadable cheese
- ▢ 1 pound shredded Monterey Jack cheese divided
- ▢ ½ cup heavy cream
Video
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
- Mix the honey, lime juice, chili powder, and garlic powder together and toss with the shredded chicken. ⅓ cup honey, ¼ cup fresh lime juice, 1 tablespoon ancho chili powder, ½ teaspoon garlic powder, 1 pound shredded cooked chicken
- Let the chicken marinate for at least 30 minutes– the longer the better!
- Spread a thin layer of the mole sauce on the bottom of the prepared baking pan. 2 cups green mole sauce
- Spread the Boursin across each tortilla in a thin layer (about ¼ tablespoon per tortilla). 8 flour tortillas, 2 tablespoons Boursin cheese
- Fill the flour tortillas with the marinated chicken and a generous amount of shredded cheese, and pour a small amount of honey over top before closing the tortilla. Save the remaining chicken marinade! 1 pound shredded Monterey Jack cheese
- Mix the remaining mole sauce with the cream and leftover chicken marinade. ½ cup heavy cream
- Pour sauce on top of the enchiladas and top with more cheese.
- Bake in the preheated oven for 30 minutes, or until brown and crispy on top.
- Optionally broil for about 5 minutes after baking to create a nice crispy layer of cheese on top.
Becky’s Tips
- We chose to broil the dish slightly after it was done baking. This makes the cheese bubbly and crispy, just the way we like it. If you prefer it less crispy, then just skip the broiling step.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Honey Lime Chicken Enchiladas Step by Step
Prep the Marinade: Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and set aside. Mix ⅓ cup of honey, ¼ cup of fresh lime juice, 1 tablespoon of ancho chili powder, and ½ teaspoon of garlic powder together and toss with 1 pound of shredded cooked chicken.
Marinate the Chicken: Let the chicken marinate for at least 30 minutes– the longer the better!
Prep the Pan: Spread a thin layer of the 2 cups of green mole sauce on the bottom of the prepared baking pan.
Coat the Tortillas: Spread 2 tablespoons of Boursin cheese across 8 tortillas in a thin layer (about ¼ tablespoon per tortilla).
Stuff the Enchiladas: Fill the flour tortillas with the marinated chicken and a generous amount of the pound of shredded Monterey Jack cheese, and pour a small amount of honey over top before closing the tortilla. Save the remaining chicken marinade!
Make the Sauce: Mix the remaining mole sauce with ½ cup of heavy cream and leftover chicken marinade.
Sauce the Enchiladas: Pour sauce on top of the enchiladas and top with more cheese.
Bake the Enchiladas: Bake in the preheated oven for 30 minutes, or until brown and crispy on top. Optionally broil for about 5 minutes after baking to create a nice crispy layer of cheese on top.
While corn tortillas are more traditional, we find flour tortillas much easier to work with. Corn tortillas tend to crack when rolled.
There’s no need to fry the tortillas for this recipe! If the tortillas are a bit stiff, simply microwave them for a few seconds to make them more pliable.
We smear the tortillas with Boursin cheese to help seal out moisture and prevent the enchiladas from becoming too soggy.
It’s up to you! We baked ours uncovered to help them crisp up, but if they’re browning too quickly, cover them with foil.
More Mexican Recipes To Try
- Mexican Corn Dip
- Crockpot Mexican Shredded Chicken
- Esquites
- Healthy Mexican Street Corn
- Mexican Zucchini Boats
Honey Lime Chicken Enchiladas Recipe
Ingredients
- ⅓ cup honey plus more for garnish
- ¼ cup fresh lime juice (from 2 limes)
- 1 tablespoon ancho chili powder
- ½ teaspoon garlic powder
- 1 pound shredded cooked chicken
- 2 cups green mole sauce such as Doña Maria
- 8 flour tortillas we like the soft wheat tortillas
- 2 tablespoons Boursin cheese or other garlic spreadable cheese
- 1 pound shredded Monterey Jack cheese divided
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
- Mix the honey, lime juice, chili powder, and garlic powder together and toss with the shredded chicken. ⅓ cup honey, ¼ cup fresh lime juice, 1 tablespoon ancho chili powder, ½ teaspoon garlic powder, 1 pound shredded cooked chicken
- Let the chicken marinate for at least 30 minutes– the longer the better!
- Spread a thin layer of the mole sauce on the bottom of the prepared baking pan. 2 cups green mole sauce
- Spread the Boursin across each tortilla in a thin layer (about ¼ tablespoon per tortilla). 8 flour tortillas, 2 tablespoons Boursin cheese
- Fill the flour tortillas with the marinated chicken and a generous amount of shredded cheese, and pour a small amount of honey over top before closing the tortilla. Save the remaining chicken marinade! 1 pound shredded Monterey Jack cheese
- Mix the remaining mole sauce with the cream and leftover chicken marinade. ½ cup heavy cream
- Pour sauce on top of the enchiladas and top with more cheese.
- Bake in the preheated oven for 30 minutes, or until brown and crispy on top.
- Optionally broil for about 5 minutes after baking to create a nice crispy layer of cheese on top.
Video
Notes
- We chose to broil the dish slightly after it was done baking. This makes the cheese bubbly and crispy, just the way we like it. If you prefer it less crispy, then just skip the broiling step.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
