Honey Lime Chicken Enchiladas
These honey lime chicken enchiladas are a perfect balance of sweet, tangy, creamy, and cheesy flavors. A delicious twist on a classic Mexican dish!
Equipment
- Mixing Bowl
- Baking dish
- Oven
Ingredients
Honey Lime Chicken Marinade
- 3 cups shredded cooked chicken rotisserie or baked chicken breasts
- 2 limes juiced and zested
- 3 tbsp honey
- 2 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp chili powder or smoked paprika
Enchilada Filling and Assembly
- 8 flour or corn tortillas
- 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups green enchilada sauce
- 1/4 cup cilantro chopped, for garnish
- 1/4 cup green onions sliced, for garnish
Instructions
- In a mixing bowl, combine lime juice, lime zest, honey, soy sauce, garlic powder, and chili powder.
- Add shredded chicken and toss until fully coated. Cover and marinate in the refrigerator for at least 30 minutes (up to 24 hours for best flavor).
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread ¼ cup of enchilada sauce on the bottom.
- Fill each tortilla with a portion of the honey lime chicken and a sprinkle of shredded cheese. Roll tightly and place seam-side down in the baking dish.
- In a bowl, mix the remaining enchilada sauce with sour cream or Greek yogurt. Pour evenly over the enchiladas.
- Sprinkle the remaining shredded cheese on top. Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 5-10 minutes until cheese is bubbly and golden.
- Garnish with chopped cilantro and sliced green onions before serving.
Notes
For best results, marinate the chicken overnight. You can use corn tortillas for a gluten-free option or add jalapeños for extra heat.