For an extra layer of flavor, consider adding a pinch of cumin to the chicken marinade. To prevent the tortillas from becoming soggy, lightly brush them with olive oil and bake them for a few minutes before filling. Feel free to substitute the Monterey Jack cheese with your favorite cheese blend, such as cheddar or a Mexican blend. Garnish with fresh cilantro, sour cream, or a drizzle of hot sauce for an added touch.
Honey-Lime Enchiladas
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 15 mins
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SERVING10 People
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VIEWS265
Experience a delightful dance of sweet and savory with these Honey-Lime Enchiladas. Tender chicken, kissed with honey and lime, nestled in warm tortillas, and smothered in a creamy, cheesy sauce. A perfect balance of flavors that will tantalize your taste buds!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol97 mg
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Fiber3 g
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Protein34 g
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Saturated Fat16 g
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Sodium826 mg
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Sugar11 g
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Fat31 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large bowl, whisk together the honey, lime juice, chili powder, and minced garlic. (2 minutes)
02 Step
Recipe View Add the shredded cooked chicken and toss to coat evenly. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours. (30 minutes - 2 hours)
03 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup of the green enchilada sauce over the bottom. (5 minutes)
04 Step
Recipe View Remove the chicken from the marinade, shaking off any excess. Reserve the remaining marinade. In a separate bowl, combine the marinated chicken with 5 cups of the shredded Monterey Jack cheese. (5 minutes)
05 Step
Recipe View Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll the tortillas to enclose the filling, and place them seam-side down in the prepared baking dish. (15 minutes)
06 Step
Recipe View In a bowl, whisk together the remaining 1 1/2 cups of green enchilada sauce, the fat-free half-and-half, and the reserved marinade. Pour this mixture evenly over the enchiladas. (3 minutes)
07 Step
Recipe View Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. (2 minutes)
08 Step
Recipe View Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned. (30 minutes)
09 Step
Recipe View Let cool for a few minutes before serving. Enjoy! (5 minutes)
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Neoma Rempel
Jun 8, 2025I was skeptical about the honey, but it works so well with the lime and chili powder. My family loved them!
Zachariah Mueller
Mar 12, 2025These enchiladas are amazing! The honey-lime marinade really takes them to the next level.
Paolo Walter
Dec 20, 2024I added a can of black beans to the chicken mixture for extra filling. Delicious!
Dudley Herman
May 13, 2024My kids are picky eaters, and they devoured these. A definite win!
Dayna Gutkowski
May 11, 2024Easy to make and so flavorful. I used rotisserie chicken to save time.
Joshua Cormier
Mar 19, 2024The perfect combination of sweet and spicy. I'll definitely be making these again.
Desiree Ritchie
Dec 19, 2023Next time, I'm going to try using a different type of cheese, like pepper jack, for a little more kick.
Fannie Donnelly
Dec 6, 2023Don't skip the marinating step – it makes all the difference.