Honey Lime Chicken Enchiladas

Update January 2013: This recipe has been around a long time! I originally posted it in 2008 and we are still making it today. I’ve added a few more details to the recipe and updated the picture, but basically, it’s as delicious today as it was five years ago.

I am particular when it comes to enchiladas. To start, I prefer the sauce creamy with a kick, instead of red and spicy, and I like a lot of flavor to the filling. The meat filling in these enchiladas is unique in that it is marinated after it has been cooked. The shredded chicken or pork soaks up the honey, lime and other seasonings and the flavor blend is beyond delicious.

Honey Lime Chicken Enchiladas

What To ServeA side salad like this Confetti Rice and Bean SaladGrilled Corn Salad, or Guacamole Salad
Fresh fruit
Tortilla Chips

Honey Lime Chicken {or Pork} Enchiladas

Yield: Serves 6

Honey Lime Chicken {or Pork} Enchiladas

This recipe works great with chicken and pork! Also, a delicious addition is to saute onion and garlic in a bit of olive oil and add it to the meat mixture or sauce.

Ingredients

  • 6 tablespoons honey
  • 5 tablespoons lime juice (1-2 large limes)
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
  • 8-10 fajita-size flour tortillas
  • 1 pound Monterey jack cheese, shredded
  • 16 ounces green enchilada sauce (like the Herdez brand)
  • 1 cup heavy cream, sour cream or half-and-half

Directions

  1. Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and 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 (reserving 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 cream (or sour cream/half-and-half) and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

Notes

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

http://www.melskitchencafe.com/honey-lime-enchiladas/

Recipe Source: adapted from The Sister’s Cafe

137 Responses to Honey Lime Chicken {or Pork} Enchiladas

  1. Mel says:

    Rachel – I’ve never frozen these after baking so to be honest, I’m not sure how they would fare but if the first time they turned out soggy, it’s worth a try. The other option is to freeze them without pouring the sauce on top and whip up the sauce right before baking the frozen enchiladas (pouring on top during baking). Good luck!

  2. Cara says:

    Just made this tonight for Cinco de Mayo, and can I just say MMMMMMMMMMMMM! The kids scarfed it, the husband totally went to town, and I loved it – great recipe! I made it with sour cream, and the sauce was perfect!

  3. Gen says:

    I was looking for ideas for our Cinco de Mayo dinner at home and I immediately went to your website because I know I’ll find a great recipe that will be easy to prepare and that my family will enjoy. True enough, I found this recipe and paired it with your Mexican rice. So delicious! The honey lime and chili were a great flavor combination. Plus my kids helped me with filling the tortilla with the chicken and cheese. We had fun preparing this and eating it too! Thank you Melanie! =)

  4. Jana says:

    These taste amazing. A hit in our house. Thanks!

  5. I made these AGAIN and have commented before and just may comment every time that I make them to say thanks love your blog these are awesome!

  6. […] Mels Kitchen Cafe again does not disappoint. […]

  7. Melanie from SLC says:

    These were so good my husband actually thought they were take-out from our favorite Mexican place–we fought over the leftovers!

  8. Melanie from SLC says:

    Have you ever tried using half & half for the sauce instead of cream? I’m going to make your chicken gnocchi soup this week as well as these enchiladas (again!) and I wondered if I could use the fat free half & half for both–?

  9. Mel says:

    Melanie – I’ve never tried that but I definitely think it would sub fine.

  10. Jennifer W says:

    Made this last night for a small, casual dinner party, big hit! I made a few modifications becasue we do like things with a little kick (sprinkled about 1/8 t cayenne into marinade and cut 2 T honey out). Sauteed a small onion with 2 cloves garlic to add to chicken mixture. Finally, did a mixture of reduced fat sour cream (1/2 c) with 1/4 c half and half for sauce and added 2 T hot sauce to this for the sauce. Amazing! The only thing I would change is to maybe make a little extra marinade next time. There wasn’t much left to mix in with the sauce as the chicken seemed to soak a lot of it up. It was still excellent. Thanks for another great recipe and it was simple to boot!

  11. Yum! Will have to make these very soon!

  12. Jennifer W says:

    Mel ~ I realize I’ve posted about this recipe already…we do love it. I just wanted to mention that your note about adding an onion and/or garlic is now gone…not that it is critical to the recipe but I do think it makes a very nice addition. I also think if you do add this that making a bit more marinade might be worthwhile since the onion/chicken mixture will soak up most of it. This is a great recipe and I’m keeping it handy for Cinco de Mayo!

  13. Mamalala says:

    these were so good. I’m going to make again but with shredded pork. Such a keeper And very easy.

  14. […] we tried Honey Lime Enchiladas which a friend posted a link to on facebook so I jumped at the change to check it out. They were a […]

  15. Judy says:

    Another MKC winner! I was a l title short on chicken (leftover costco rotisserie yum) so I added a can of black beans. Wonderful!

  16. katie says:

    Thank you for the many wonderful recipes. You make me feel like as rock star in the kitchen. My husband and all who taste your recipes love them and can’t stop talking about them. Thank you!!!!

  17. Karen says:

    Hi Melanie,
    I’m planning on making these and I thought I would try using rotisserie chicken. Since the marinade is put on cooked chicken I thought it might still work. What do you think? Also, about how many cups of chicken do you think you end up using?

  18. Angela says:

    We had some pesky leftover pork chops that I was trying to jazz up and wow, did this do the trick! They started out as a step up from shoe leather and after dicing them up to soak in this marinade and then fantastic green sauce combo, I came out looking like a rock star. Thanks Mel! This was a serious winner!

  19. Haley says:

    Mel these were delicious!! Perfect use of some cooked chicken breasts in my freezer! I had some roasted green chile in my freezer too and was not feeling like running to the grocery store for enchilada sauce- your blog to the rescue again! SO glad I looked up and found your homemade enchilada sauce recipe- it was divine! Simple and delicious all around- thanks!

  20. Heather says:

    Hey Mel- if you make these with pork, what kind of cut do you get? Does it matter?

    • Mel says:

      Heather – I usually use a pork roast that I’ve slow cooked in the crockpot but others have used pork tenderloin or even pork chops. I think it’s pretty versatile!

  21. Ann says:

    Hi Mel,
    Excited to make these. Wanted to let you know the link to this recipe on your weekly menu is broke. Still can get here by using the search for recipes though. Thanks for all the yummy dinner ideas!

  22. Sarah says:

    These are a favorite in our house. I have made them for freezer meal swaps and feel like I “win” the swap every time. :)

    I saw that you cook the pork in the crockpot first and then use the shredded meat. Do you think that would work with the chicken? Would you put the honey/lime/chili powder in with it or add it after?

    • Mel says:

      Sarah – Yes, I cook my chicken in the crockpot all the time – but at least for these enchiladas, I add the honey/lime mixture after the chicken has cooked and been shredded.

  23. Alisha says:

    This is a recipe that goes places. I have gotten it into several people’s rotating menu plans: my mom’s, mine, my picky friend serves it for company all the time. Plus, i served it to my brother-in-law and he put it in their meal plan and they only rotate like 7 meals. In other words, this is a winner recipe! Just be prepared for a sweet enchilada (but honey is in the name, obviously)

  24. jen says:

    These were too good for something so easy. I used leftover frozen shredded pork shoulder. Subbed salsa verde for ench sauce, used about 12oz mixed cheeses, used 1/4c sour cream with 3/4c half and half, and added a little cumin and chicken bouillion to the sauce mix. Served with avocado and salsa. Husband raved. If time allows I love to mix a bunch of sautéed peppers and onions into enchiladas like these, but you can’t beat the flavor in these puppies for a quick meal.

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