Honey Lime Chicken Enchiladas
Bright and comforting enchiladas made with honey-lime marinated shredded chicken, tangy enchilada sauce, and melted cheese. Easy to make, great for meal prep, and freezer-friendly.
Ingredients
Honey-Lime Chicken
- 1 ½ lb boneless skinless chicken breasts or thighs
- 2 tbsp honey
- 2 tbsp fresh lime juice about 1 lime
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
Enchilada Sauce
- 10 oz red enchilada sauce
- ¼ cup chicken broth
- ½ tsp honey optional
Assembly & Toppings
- 8 flour tortillas or corn tortillas 6–8 inch
- 2 cups shredded Monterey Jack or cheddar blend
- ½ cup chopped cilantro
- ½ cup diced red onion or pickled red onions
- 1 avocado sliced
- Sour cream or Mexican crema for serving
- Fresh lime wedges
Instructions
- Whisk honey, lime juice, olive oil, cumin, smoked paprika, salt and pepper. Marinate chicken for 10–30 minutes. Sear in a skillet 4–5 minutes per side until cooked through, or bake at 400°F for 18–20 minutes. Let rest and shred with forks.
- Warm enchilada sauce with chicken broth in a small saucepan. Taste and add a little honey if you prefer it sweeter.
- Dip tortillas in warm sauce, add 1/3–1/2 cup shredded chicken and a sprinkle of cheese, roll tightly and place seam-side down in a greased 9x13 baking dish. Repeat until dish is full.
- Pour remaining sauce over enchiladas, top with remaining cheese, and bake at 375°F for 18–22 minutes until bubbly. Broil 1–2 minutes for browning if desired. Garnish with cilantro, onion, avocado, lime and sour cream.
Notes
- Use rotisserie chicken to speed up the recipe.
- Warm tortillas briefly to prevent cracking.
- Assemble ahead and refrigerate up to 24 hours, or freeze unbaked for up to 2 months.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 18gSaturated Fat: 8gSodium: 760mgSugar: 8g
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