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  • Chrissie Dunham

Honey and Lime Chicken Enchiladas

Becky Leach shared her enchilada dish with me years ago, and it was one of the best things I've ever eaten. I shared it with friends at a gathering one night, and it was love by everyone. This is a must have for dinner the week of Easter. Yummy. Simple. Leftover friendly. Check this out...



6 Tbsp honey

5 Tbsp lime juice

1 Tbsp Chili powder

1/2 tsp garlic powder

*If you like spice, add a little ancho chili powder too!


1 pound chicken, cooked and shredded (use pre-cooked at Kroger)

8-10 flour tortillas (or wheat if desired)

1 pound shredded Monterrey Jack cheese

16oz green enchilada sauce

1 cup heavy cream


Whisk the first four ingredients together and toss with pre-cooked shredded chicken in a zip-lock bag. Let it marinate in the fridge for at least 1/2 an hour, but preferably half a day. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill the tortillas with chicken, saving the marinade, shredded cheese, and about 1 cup of cheese to sprinkle on top of the enchiladas. Our rolled tortillas in the 9x13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of enchiladas. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve and enjoy!

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