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Homemade Honey Lime Chicken Enchiladas recipe photo

Honey Lime Chicken Enchiladas

Tender shredded chicken tossed in a honey-lime spice mix, rolled in corn tortillas, topped with green enchilada sauce and melted Colby Jack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons honey
  • 3 tablespoons lime juice
  • 1 tablespoon oil
  • 2 teaspoons chili powder
  • 1/4 teaspoon garlic powder
  • 19 ounces Las Palmas mild green chile enchilada sauce
  • 2 cups chicken, cooked and shredded
  • 8 corn tortillas
  • 2 cups Colby Jack cheese, shredded

Equipment

  • 9 x 13-inch baking dish
  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • spoon or tongs
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, whisk together the honey, lime juice, oil, chili powder, and garlic powder until combined.
  3. Add the shredded chicken to the honey-lime mixture and toss thoroughly to coat the chicken evenly.
  4. Pour 1/2 cup of the green enchilada sauce into the bottom of a 9 x 13-inch baking dish and spread to coat the surface.
  5. Spoon a portion of the coated chicken into the center of a corn tortilla, add a little shredded Colby Jack, then roll the tortilla and place seam-side down in the prepared dish. Repeat with remaining tortillas.
  6. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining shredded Colby Jack cheese on top.
  7. Bake, uncovered, for 25–30 minutes, until the cheese is melted and the sauce is bubbly.
  8. Remove from the oven and let rest a few minutes before serving.

Notes

  • Assemble the enchiladas ahead and refrigerate before baking.
  • To freeze, place unbaked assembled enchiladas in a disposable pan and wrap tightly.
  • Freeze up to 30 days and thaw in the fridge before baking.
  • To bake from frozen, cover and bake 1 hour, then uncover and bake 30 minutes more.
  • Store leftovers in the refrigerator for up to 3 days.