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Honey Lime Chicken Enchiladas

These Honey Lime Chicken Enchiladas are sure to be your family's new favorite comfort food. They are easy to make ahead and a big crowd pleaser!

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8

Ingredients

Chicken Filling

  • 1 Cup Lime Juice
  • 8 Tbsp Honey
  • 3 tsp Chili Powder
  • 1 tsp Chipotle Chili Powder
  • 1 tsp Garlic Powder
  • 3 cups Shredded Chicken or Whole Rotisserie Chicken

Sauce

  • 2 cans Hatch Green Chile Enchilada Sauce
  • 1 cup Heavy Whipping Cream
  • 4 Tbsp Honey
  • 1/4 cup Lime Juice
  • 1/2 tsp chipotle chili powder

Garnish

  • 8-10 Tortilla Strips
  • 2 cups Shredded Monterey Jack Cheese
  • 1 bunch Cilantro
  • Red Onion
  • Sour Cream
  • Avocado

Instructions

  1. Preheat the oven to 350. 

    Mix all the ingredients for the chicken filling and let them marinate for several hours or overnight if possible. If you don't have time, don't sweat it, they'll still be delicious. 

    Pour 1 cup of sauce onto a 9x13 casserole dish. Fill each tortilla shell with about 1/2 cup of chicken filling, roll it up and place them in the pan  side by side. Pour remaining sauce over the filled tortillas and sprinkle with cheese.

    Bake for 30 minutes or until your cheese is bubbling and crisp, but not rock hard. 

    Remove from the oven and sprinkle with garnish of choice. 

Recipe Notes

Leftovers can be kept in an airtight container in the fridge for up to a week.