Honey Lime Chicken Enchilladas

This recipe is a favorite at our house. Not only is it a crowd pleaser, but it is simple to make, and makes great left overs! I love making a double batch and freezing the extra enchiladas in individual sandwich baggies to eat at a later date. It is so nice to have home cooked food in your freezer that can be pulled out at a moment’s notice, popped into the microwave for a few minutes, and consumed. You know, not the kind that takes half a day to thaw out, and another half of a day to cook. I am convinced that individual serving sizes of precooked meals are the way to go. Read more about this, and find other freezer friendly meals here.

We have also made these enchiladas with no cheese because my son is allergic to milk, and they were still delicious. There is so much good flavor in the meat and enchilada sauce, that the cheese is hardly missed. Omitting the cheese makes the recipe slightly healthier as well. So make it with or without cheese, I don’t care, I just thought I would share what we found in omitting the cheese. Finding Dairy free recipes that the whole family likes, can be hard, so it is always nice to add a new one into the rotation.

We have also used this honey lime chicken for tacos, nachos, taco salad, fajitas, burritos, and even in homemade macaroni. The possibilities are endless. Here is the recipe.

Honey Lime Chicken Enchilladas


  • 6 Tbs honey
  • 5 Tbs lime juice
  • 1 Tbs chili powder
  • ½ tsp Garlic Powder
  • 8 Chicken tenders cooked and shredded** 8-10 flour tortillas
  • 3 cups Colby jack cheese or Mexican style cheese, shredded
  • 1 16 oz can green enchilada sauce


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Pour about 1/3 of the enchilada sauce in a glass 9x13 baking dish and spread evenly with a spoon. Set aside.
  3. Wisk honey, lime juice, chili powder and garlic powder together in a medium sized bowl.
  4. Add shredded chicken to bowl and stir to coat all chicken evenly.
  5. Fill each tortilla with chicken and cheese, roll it up and place on top of the enchilada sauce in the pan. Continue until all tortillas/meat are rolled up in the pan.(reserve about ½ cup cheese to sprinkle over the top.
  6. Pour remaining enchilada sauce over tortillas, and spread evenly.
  7. Sprinkle remaining cheese over the top and bake for 30 minutes at 350 degrees ferhenheit or until heated through.
  8. **Egg beaters are great for shredding meat quickly and easily.
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