Somewhat Simple

Honey Lime Chicken Enchiladas Recipe


These simple Honey Lime Chicken Enchiladas go together quickly, they taste amazing, and they make fabulous leftovers!

We are big-time lovers of Spanish foods in my home, and enchiladas top our list of favorites! These Honey and Lime Chicken Enchiladas are a delicious twist on a classic, favorite enchilada recipe that we make several times a year.

Once the chicken is cooked, these go together in just a few minutes. So, if you’re short on time, you can even do this ahead and save it in the fridge. The sauce goes together in a snap and it is the perfect accessory to the tender, moist chicken.

I like my cheese melted with just a hint of brownness, but my husband loves it when the cheese is crunchy and brown.  I’ll let you decide how you like your cheese, but either way, these enchiladas are fantastic!

Honey Lime Chicken Enchiladas


  • 5 Tbsp honey OR 4 Tbsp agave
  • 5 Tbsp lime juice (freshly squeezed is best)
  • 1 tsp garlic powder (or 3-4 cloves garlic, minced)
  • 2 tsp chili powder
  • 8 flour tortillas (about 8″ each)
  • 2 large chicken breasts
  • 12 oz cheddar cheese, shredded
  • 15 oz green enchilada sauce
  • 1/2 cup whole milk
  • 2 Tbsp sour cream (or plain greek yogurt)
  • 1/2 tsp cumin


  1. Place chicken breasts in a slow cooker.  Combine honey, lime, garlic & chili powder in a small bowl and then pour over the chicken.  Cook on low 6 hours or on high for 3 hours. Shred the chicken when it is done cooking.
  2. Preheat oven to 350.
  3. Place 1/2 cup enchilada sauce in a 9×13 pan.
  4. Add about 1/4 cup chicken to each tortilla.
  5. Sprinkle chicken with cheese (save some for the top), roll each tortilla tightly, and place in prepared pan.
  6. Add remaining enchilada sauce, milk, sour cream and cumin to remaining marinade.  Combine and pour over enchiladas.
  7. If you want your cheese browned and crispy, sprinkle remaining cheese before placing in oven.  If you want your cheese melted {but not browned} sprinkle with remaining cheese during the last 5 minutes of bake time.
  8. Bake for 25-30 minutes.

*If you have a pressure cooker, you can cook your chicken in less than 30 minutes.  Add chicken and marinade ingredients to pressure cooker and cook at high pressure for 10 minutes, then natural pressure release for 10 minutes.  Shred and start at step 2 above.


This post originally published in May 2014. 

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