Honey Lime Chicken Enchiladas are a delicious and unique twist on traditional enchiladas. These enchiladas are filled with tender chicken, infused with a sweet and tangy honey-lime sauce, and topped with a creamy, cheesy sauce. Perfect for family dinners, special occasions, or a fun weeknight meal, this dish is sure to impress.
Why These Honey Lime Chicken Enchiladas Are the Best
- Sweet and Tangy Filling: The chicken is marinated in a blend of honey and lime, creating a sweet and tangy flavor that pairs perfectly with the creamy sauce.
- Tender and Juicy Chicken: The chicken is cooked until tender and juicy, making each bite satisfying.
- Creamy and Cheesy Sauce: The enchiladas are topped with a creamy, cheesy sauce that adds richness to the dish.
- Vibrant Presentation: Garnished with fresh cilantro and lime slices, these enchiladas are not only delicious but also visually appealing.
Perfect for Any Occasion
Whether you’re hosting a dinner party, preparing a weeknight meal, or looking for a unique and flavorful dinner option, Honey Lime Chicken Enchiladas are the perfect choice. The combination of sweet and tangy chicken, creamy sauce, and fresh garnishes makes them a crowd-pleaser that everyone will enjoy.
Ingredient Notes
- Shredded Chicken: Tender and versatile, the chicken absorbs the flavors of the honey-lime marinade beautifully.
- Honey and Lime: A touch of honey adds sweetness, while lime juice provides a refreshing, tangy balance that brightens up the dish.
- Spices: Chili powder, garlic powder, cumin, and salt bring a rich depth and warmth that complements the honey-lime marinade perfectly.
- Cheese and Enchilada Sauce: A generous layer of shredded Mexican cheese blend melts into each enchilada, and a green enchilada sauce combined with half & half adds creaminess and a mild tang.
Tips for Making the Best Honey Lime Chicken Enchiladas
- Use Fresh Ingredients: For the best flavor, use fresh, high-quality chicken, limes, and cilantro.
- Marinate Well: Allow the chicken to marinate in the honey-lime mixture for at least an hour to absorb the flavors fully.
- Roll Tightly: Roll the enchiladas tightly to ensure they hold their shape and the filling is evenly distributed.
- Bake Until Bubbly: Bake the enchiladas until the cheese is melted and bubbly for the best texture and flavor.
Serving Suggestions
- With Mexican Rice: Serve Honey Lime Chicken Enchiladas with a side of Mexican rice for a complete and satisfying meal.
- With Black Beans: Pair with black beans for a hearty and nutritious accompaniment.
- With a Side Salad: Add a fresh green salad with a light vinaigrette for a balanced meal.
- With Guacamole: Serve with a side of guacamole for extra flavor and richness.
- With a Margarita: Enjoy with a refreshing margarita to complement the sweet and tangy flavors.
A Must Try
Imagine the burst of sweet and tangy flavors from the honey-lime marinated chicken, wrapped in soft tortillas, and covered in a creamy, cheesy sauce. Each bite of these Honey Lime Chicken Enchiladas is a delightful journey of textures and tastes. Whether you’re looking to spice up your weeknight dinners or impress guests at a dinner party, this dish is a culinary adventure you won’t want to miss. Dive into this fiesta of flavors and let your taste buds dance with delight!
Be sure to check out these other delicious dinner recipes!
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Chipotle Chicken
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Creamy Buffalo Chicken Mac and Cheese
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Spicy Peanut Chicken Noodles
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Honey Mustard Chicken Wrap
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Greek Chicken Gyros With Tzatziki
Honey Lime Chicken Enchiladas
Ingredients
- 2 10oz cans cooked chicken breast, shredded (or 3 chicken breasts, cooked and shredded)
- 2 cups Mexican Blend shredded cheese
- 10 oz can green enchilada sauce
- 8 flour tortillas
- 1 cup half & half
- ⅓ cup honey
- 3 tabelspoon lime juice
- 1 tabelspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- sliced green onions opt
Instructions
- In a bowl, mix together the chicken, honey, lime juice, chili powder, garlic powder, cumin, and salt. Let the chicken sit for a while to soak up most of the marinade.
- Mix the green enchilada sauce with the half & half until well combined. Lightly grease a 13x9-inch baking dish with cooking spray, then pour a thin layer of the sauce mixture to coat the bottom.
- Evenly distribute the chicken among the eight tortillas and top with a sprinkle of cheese, reserving at least 1 cup of cheese for the final layer on top of the enchiladas.
- Roll each tortilla tightly and arrange them in the prepared baking dish. Pour the remaining sauce over the enchiladas, then top with the reserved cheese.
- Cover with foil and bake at 350°F for 45 minutes, removing the foil during the last 15 minutes to allow the cheese to melt. The sauce should be bubbling around the edges and hot in the center.
- Garnish with sliced green onions and limes, if desired.