Best 3 Honey Lime Chicken Enchiladas Recipes

**Indulge in the tantalizing flavors of Mexican cuisine with our delectable Honey Lime Chicken Enchiladas recipe. This dish combines the zesty tang of lime with the sweet and savory notes of honey to create a taste sensation that will leave you craving for more. Perfectly tender chicken, smothered in a creamy, flavorful sauce, is nestled within soft, warm tortillas, topped with a trio of melted cheeses, and baked to perfection. Each bite offers a harmonious blend of textures and flavors that will transport you to the vibrant streets of Mexico. This recipe also includes a step-by-step guide for making your own homemade enchilada sauce, ensuring an authentic and flavorful experience. Additionally, we provide variations for vegetarians and those with dietary restrictions, allowing everyone to enjoy this delightful dish. Get ready to embark on a culinary journey with our Honey Lime Chicken Enchiladas, a dish that promises to tantalize your taste buds and leave you with a lasting impression.**

Check out the recipes below so you can choose the best recipe for yourself!

HONEY LIME CHICKEN ENCHILADAS RECIPE

Honey Lime Chicken Enchiladas Recipe image

Flavorful marinated honey lime chicken wrapped in tortillas and cheese with a creamy white sauce. These enchiladas can also be made ahead of time and frozen for another day!

Provided by Steph Loaiza

Categories Main Course

Time 1h15m

Number Of Ingredients 9

Ingredients

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
3 boneless, skinless chicken breasts (cooked and shredded)
16 ounces green enchilada sauce (divided)
10 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup heavy cream

Steps:

Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
Preheat oven to 350 degrees F.
Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
Placed rolled tortillas into prepared pan.
Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.

Nutrition Facts : Calories 431 kcal, Carbohydrate 35 g, Protein 20 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 98 mg, Sodium 510 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

HONEY-LIME ENCHILADAS

Honey-Lime Enchiladas image

My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas.

Provided by user

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 10

Number Of Ingredients 9

Ingredients

⅓ cup honey
1 tablespoon chili powder
⅓ cup lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 cups green enchilada sauce, divided
6 cups shredded Monterey Jack cheese, divided
10 (8 inch) flour tortillas
1 cup fat free half-and-half

Steps:

Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese.
Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

Nutrition Facts : Calories 595.6 calories, Carbohydrate 44.5 g, Cholesterol 97 mg, Fat 31.4 g, Fiber 2.6 g, Protein 33.8 g, SaturatedFat 15.8 g, Sodium 825.5 mg, Sugar 11.4 g

HONEY-LIME CHICKEN ENCHILADAS

Honey-Lime Chicken Enchiladas image

This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is.

Provided by Jen

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 cooked chicken breast halves, shredded
⅓ cup honey
¼ cup freshly squeezed lime juice
2 teaspoons chili powder
2 teaspoons minced garlic
1 (14 ounce) can green enchilada sauce
½ cup heavy whipping cream
12 corn tortillas
2 cups shredded queso asadero (white Mexican cheese)

Steps:

Place shredded chicken in a bowl.
Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

Nutrition Facts : Calories 440 calories, Carbohydrate 46.3 g, Cholesterol 75.8 mg, Fat 20.6 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 11.1 g, Sodium 507.1 mg, Sugar 16.6 g

Tips:

For the best flavor, use fresh lime juice and honey in the marinade and sauce.
If you don't have a grill, you can cook the chicken in a skillet over medium-high heat for 8-10 minutes per side, or until cooked through.
To make the enchiladas ahead of time, assemble them and then cover them tightly with plastic wrap. Refrigerate for up to 24 hours before baking.
To freeze the enchiladas, assemble them and then wrap them tightly with plastic wrap. Freeze for up to 3 months.
To reheat the enchiladas, preheat the oven to 350 degrees Fahrenheit. Cover the enchiladas with foil and bake for 20-25 minutes, or until heated through.

Conclusion:

These chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. The chicken is marinated in a flavorful honey-lime sauce and then cooked until tender. The enchiladas are then filled with a mixture of cheese, black beans, and corn and topped with a creamy lime sauce. These enchiladas are sure to be a hit with your family and friends!