Description
A quick and flavorful Honey Lime Chicken Enchiladas recipe that combines zesty lime, natural honey sweetness, tender shredded chicken, soft tortillas, and melted cheese. Perfect for a vibrant, family-friendly weeknight dinner with easy preparation and baking.
Ingredients
Scale
Chicken and Filling
- 2 lbs Chicken Breast or Thighs
- 2 cloves Garlic, minced
- 1/2 cup Chopped fresh Cilantro
- 1 tsp Cumin
- 1 tsp Chili Powder
- Salt and Pepper, to taste
Honey Lime Sauce
- 1/4 cup Honey
- 1/4 cup Fresh Lime Juice (about 2 limes)
- 1 tsp Lime Zest
- Pinch of Salt
Assembly and Toppings
- 8 Soft Flour Tortillas (for gluten free use Corn Tortillas)
- 2 cups Shredded Cheese (Cheddar or Monterey Jack; or queso fresco/pepper jack for variations)
- 1 cup Enchilada Sauce or Tomato Sauce
Optional Variations and Extras
- Chopped Jalapeños or Hot Sauce (for spicy kick)
- Sautéed Mushrooms or Black Beans (vegetarian option)
- Bell Peppers, Corn, or Spinach (extra veggies)
Instructions
- Prepare the Chicken: Season the chicken breasts or thighs with salt, pepper, cumin, and chili powder. Cook them in a skillet over medium heat until fully cooked and golden on the outside. Let the chicken rest, then shred it using forks or chop finely.
- Make the Honey Lime Sauce: In a small bowl, combine the fresh lime juice, lime zest, honey, minced garlic, and a pinch of salt. Whisk until smooth and well blended to create a bright, sweet sauce.
- Prepare Tortillas and Filling: Warm the tortillas slightly to make them pliable. Mix the shredded chicken with chopped cilantro and about half of the honey lime sauce, coating the chicken evenly.
- Assemble the Enchiladas: Spoon the honey lime chicken mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish. Pour the enchilada or tomato sauce evenly over the rolled tortillas, then sprinkle shredded cheese on top.
- Bake: Bake the enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese is bubbly and golden and the sauce has thickened slightly.
Notes
- Use warm tortillas to prevent cracking and keep them soft.
- Do not overfill tortillas to make rolling easier and avoid spills.
- Fresh lime zest adds superior aroma compared to bottled lime juice.
- Shred chicken while still warm for easier shredding and better flavor absorption.
- Let enchiladas rest for 5 minutes after baking to set the sauce and simplify slicing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Honey Lime Chicken Enchiladas, Easy Enchiladas, Weeknight Dinner, Mexican Recipe, Chicken Enchiladas, Honey Lime Sauce, Family Friendly