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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.
These are not quite your traditional enchiladas with the tasty flavor of the honey lime enchiladas, but you might just find that you like this easy chicken dinner recipe even better.
I think the creamy enchilada sauce is the perfect way to finish this easy honey lime chicken enchiladas recipe.
You have the delicious savory flavors in the honey lime marinade balanced by the creamy sauce to 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 like to use 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 the best results use flour tortillas
- Cream: you will need to get heavy cream to mix with the remaining enchilada sauce for a 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.
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 the tortillas up and place seam-side down into the baking dish side by side.
Bake for 15 minutes.
To the same bowl, the chicken marinade was made in 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 remove it to an airtight container and store it in the refrigerator for up to 5 days.
Freeze: A make-ahead tip, if you want to make this up to freeze, store it in a freezer-safe container and store it for up to 3 months in the freezer. Pull it out 24 hours before you need it 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, Grab some from Sam’s Club or Costco 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 (yes I love to pour this over top as a topping)
More chicken recipes:
- Slow Cooker Chicken Burrito Bowls
- Slow Cooker Greek Chicken
- Slow Cooker Crack Chicken
- Baked Parmesan Panko Chicken
Honey Chicken Lime Enchiladas
Equipment
- Medium mixing bowl
- 9×13 baking dish
Ingredients
Marinade
- 3-5 tbsp honey (use less honey for less of a strong flavor)
- 2-3 tbsp lime juice (use less lime juice for less of a strong flavor)
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin (optional)
- 4 cups cooked shredded chicken I used part of a rotisserie chicken
- 1/2 cup shredded cheddar cheese
Enchilada mixture
- 10 oz green enchilada sauce divided
- 10 flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 1 cup heavy cream
Instructions
- To a medium sized bowl add in all of the marinade ingredients stir well.
- Let the chicken marinade for at least 20 minutes.
- Preheat oven to 350 °F.
- Spray a 9×13 baking dish with non stick spray.
- Pour 1/2 cup of the green enchilada sauce to the bottom of the baking dish and spread out.
- Prepare the chicken marinade mixture into a bowl.
- Fill each tortilla with the chicken marinade mixture roll the tortillas up and place them seam side down into the baking dish side by side.
- Bake for 15 minutes.
- To the same bowl the chicken marinade was made in add in the remaining enchilada sauce and heavy cream. Whisk well.
- Pour over the top of the enchiladas.
- Sprinkle the top with the remaining cheese.
- Bake for 20 more minutes.
Nutrition
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
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