Honey Lime Chicken {or Pork} Enchiladas
User Reviews
4.8
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Mexican
Honey Lime Chicken {or Pork} Enchiladas
Description
This recipe for Honey Lime Chicken Enchiladas begins with a marinade of honey, lime juice, chili powder, garlic powder, salt, and pepper coating cooked, shredded chicken for at least 30 minutes. The marinated chicken is wrapped in flour tortillas with Monterey Jack (or cheddar) cheese and placed in a greased baking dish with green enchilada sauce spread on the bottom. Remaining enchilada sauce is mixed with the leftover marinade and cream to create a creamy topping sauce, poured over the enchiladas and finished with more cheese.
Baked at 350°F for 30 to 35 minutes, the enchiladas develop a browned, crispy top while staying moist inside. The combination of sweet honey and tart lime with chili powder provides a balanced flavor profile. The creamy sauce adds richness that complements the tender chicken and melted cheese.
Serve with optional toppings such as chopped tomatoes, sour cream, extra lime wedges, avocado, and cilantro for added freshness and texture. This dish is a filling main course with a layered taste and texture, suitable for a comforting family meal or gathering.
The recipe can be made with pork instead of chicken and is suitable for freezing before baking. To bake from frozen, cover and bake for 1 hour, then uncover for an additional 30 minutes until crisp. Using rotisserie chicken or quick-cooked shredded chicken adds convenience.
Ingredients
- 6 tablespoons honey
- 5 to 6 to 6 tablespoons lime juice 2 to 3 large limes
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon coarse kosher salt
- ⅛ to ¼ to ¼ teaspoon black pepper I use coarsely ground
- 2 pounds chicken cooked and shredded - about 4 cups total (see note)
- 8 to 10 to 10 (6 to 8-inch) flour tortilla or corn tortilla
- 4 cups Monterey jack cheese or a combo of cheddar and Monterey Jack, shredded
- 16 ounces Green enchilada sauce see note
- 1 cup heavy cream sour cream, or half-and-half
- Additional Toppings optional: sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro
Instructions
- In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.
- Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
- Fill flour tortillas with chicken (save the leftover marinade!) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the leftover marinade and the the cream (or sour cream/half-and-half).
- Spread sauce evenly on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.
Notes
- Rotisserie chicken works well for this recipe and saves preparation time.
- Cooked shredded chicken can be made quickly in a stovetop method or Instant Pot with broth, salt, and pepper.
- You can substitute store-bought green salsa for enchilada sauce, noting a thinner consistency and slightly different flavor.
- To omit cream in the sauce, mix the remaining enchilada sauce or salsa with marinade and spread over the enchiladas before baking.
- Freeze the enchiladas before baking for easy make-ahead meals; bake covered from frozen for 1 hour, then uncovered for 30 minutes to crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 597kcal | 30% |
| Carbohydrates | 36g | 12% |
| Protein | 28g | 56% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 132mg | 44% |
| Sodium | 1140mg | 48% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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