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Honey Lime Chicken Enchiladas

From the kitchen of Marti Pooley

Shredded chicken marinated in honey and lime, rolled in flour tortillas, and baked in a creamy green enchilada sauce.

Added September 29, 2026

Prep
~20 min
Cook
~30 min
Wait
~30 min
Total
~1 hr 20 min
Oven
350°F

~ Times are estimates where the original recipe did not say.

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Steps

  1. Whisk together the marinade ingredients and toss with the shredded chicken in a resealable gallon sized bag or airtight container.

  2. Let the chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.

  3. Preheat the oven to 350°F.

  4. Pour 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking pan.

  5. Fill the tortillas with chicken (save any leftover marinade) and shredded cheese, reserving about 1 cup of cheese to sprinkle on top.

  6. Place the rolled tortillas into the prepared pan.

  7. Mix the remaining enchilada sauce with the heavy cream and any leftover marinade, and pour on top of the enchiladas.

  8. Sprinkle with the remaining cheese.

  9. Bake for 30 minutes, or until brown and crispy on top.

Notes & tips

  • If you are looking to save some time, try using a rotisserie chicken in this recipe.

You'll need

9x13 pan
ChickenTortillasCheese

From the family table

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