For a spicier kick, add a pinch of cayenne pepper to the honey-lime marinade. If you don't have queso asadero, Monterey Jack or a Mexican cheese blend will work well as a substitute. To prevent tortillas from tearing, lightly warm them in a dry skillet or microwave before dipping.
Honey-Lime Chicken Enchiladas
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS100
Embark on a culinary journey with these Honey-Lime Chicken Enchiladas, where the vibrant tang of lime dances harmoniously with the sweetness of honey, all embraced by tender chicken and melted cheese. A guaranteed crowd-pleaser that will leave everyone craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol76 mg
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Fiber4 g
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Protein20 g
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Saturated Fat11 g
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Sodium507 mg
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Sugar17 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Step 1: Prepare the Chicken (5 minutes) - Place shredded chicken in a bowl.
02 Step
Recipe View Step 2: Create the Honey-Lime Marinade (5 minutes + 30 minutes marinating) - Whisk honey, lime juice, chili powder, and garlic together in a separate bowl. Pour the marinade over the chicken and toss to coat thoroughly. Cover the bowl and marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
03 Step
Recipe View Step 3: Preheat the Oven (10 minutes) - Preheat your oven to 350 degrees F (175 degrees C).
04 Step
Recipe View Step 4: Prepare the Enchilada Sauce (2 minutes) - In a shallow bowl, mix together the green enchilada sauce and heavy whipping cream until well combined.
05 Step
Recipe View Step 5: Assemble the Enchiladas (25 minutes) - Dip one tortilla into the enchilada sauce mixture, ensuring it's lightly coated, and place it in the bottom of a 9x13-inch baking dish. Repeat this process, arranging the dipped tortillas to cover the bottom of the dish. Spread half of the marinated chicken mixture evenly over the layer of dipped tortillas. Sprinkle one-third of the shredded queso asadero over the chicken layer. Dip more tortillas in the enchilada sauce mixture and arrange them over the queso asadero layer. Spoon 2 to 3 spoonfuls of the enchilada sauce mixture over this tortilla layer. Repeat the layering process with the remaining chicken and another one-third of the queso asadero, finishing with a final layer of dipped tortillas. Pour any remaining enchilada sauce mixture evenly over the top layer of tortillas. Sprinkle the remaining one-third of the queso asadero over the enchiladas.
06 Step
Recipe View Step 6: Bake the Enchiladas (30 minutes) - Bake in the preheated oven until the enchiladas are heated through and the cheese is melted, bubbly, and lightly golden brown, about 30 minutes.
07 Step
Recipe View Step 7: Cool and serve (10 minutes) - Let the enchiladas cool for about 10 minutes before serving.
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Bertram Jerde
Jun 15, 2025I added some black beans and corn to the chicken mixture for extra flavor and texture. Delicious!
Retha Walker
Jun 6, 2025These enchiladas were a huge hit at my party! Everyone raved about the honey-lime flavor.
Valerie Abbott
Sep 6, 2024The recipe was easy to follow, and the enchiladas turned out perfectly. I will definitely make them again!