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Honey Lime Chicken Enchiladas

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1 hour 15 minutes
172 Comments
4.82 from 16 votes
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Flavorful marinated honey lime chicken wrapped in tortillas and cheese with a creamy white sauce. These enchiladas can also be made ahead of time and frozen for another day!
Honey Lime Chicken Enchiladas

Of all the recipes on our site, this recipe for Honey Lime Chicken Enchiladas is in our top 3. They are seriously that good!

When someone in my neighborhood has a baby, this is the meal that I take them to celebrate their new arrival (every mom needs a night off from cooking!) It’s fairly simple to make and everyone who tries these enchiladas falls in love instantly.

So, if you need the perfect Mexican dish that your family will love, look no further! This is the recipe that you need in your life.

Ingredient Notes

Marinade

  • 6 Tablespoons honey
  • 5 Tablespoons lime juice
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 3 boneless, skinless chicken breasts cooked and shredded

Enchiladas

  • 16 ounces green enchilada sauce divided
  • 10 flour tortillas
  • 2 cups shredded cheddar cheese divided
  • 1 cup heavy cream

How to make Honey Lime Chicken Enchiladas:

  1. In a resealable gallon-sized bag, mix together marinade ingredients (honey, lime juice, chili powder, and garlic powder). Add in cooked and shredded chicken (rotisserie chicken works great!).
  2. Let the chicken marinate for at least 30 minutes (I prefer 4-6 hours to get maximum flavor!).
  3. Preheat oven to 350 degrees.
  4. Fill each tortilla with a scoop of chicken and some shredded cheese; roll up and place in a pan.
  5. Mix enchilada sauce with heavy cream and pour over the top of the rolled tortillas.
  6. Sprinkle cheese on top and bake for 30 minutes.

Storing and Other Tips

These Enchiladas can be made ahead of time (up to 24 hours in advance) by assembling them, covering them with plastic wrap, and refrigerating until it’s time to bake. Be sure to remove plastic wrap before baking.

Leftovers can be stored in an airtight container for 2-3 days and reheated in the microwave as needed.

To freeze, I would highly recommend just making the chicken mixture ahead of time and freezing that, then assembling the enchiladas on the day that you want to eat them. Cheese and sauces do not tend to freeze or thaw well.

However, if you do want to fully prepare these enchiladas before freezing, we highly recommend using CORN TORTILLAS. Flour tortillas tend to get soggy after freezing and thawing. Cover enchiladas tightly with plastic wrap and then wrap with aluminum foil. Freeze for up to 30 days (we like to freeze them in disposable foil containers so clean up is even easier).

To bake, remove from freezer and remove plastic wrap. Cover and bake for 45-60 minutes from frozen at 350 degrees (or until enchiladas are fully cooked through).

Honey Lime Chicken Enchiladas in white casserole dish

Miscellaneous Tips and FAQ’s

How do I prepare the yogurt and green chile mixture?

To prepare the yogurt and green chile mixture, you will need to combine them in a large bowl. Although the specific instructions for preparing the mixture are not provided, it can be assumed that the yogurt and green chile should be mixed together until well combined. Once prepared, this mixture can be added to the chicken and vegetables for a creamy and tangy addition to the enchiladas.

How do I season the chicken for the enchiladas?

Seasoning the chicken for the enchiladas is easy. After sautéing the peppers and onions, simply stir in some spices and salt along with the shredded chicken and vegetables. This will help to enhance the flavor of the chicken and make it more delicious in the enchiladas.

How do I cook the chicken for the enchiladas?

To cook the chicken for the enchiladas, start by sautéing the peppers and onions in a skillet until they become soft and translucent. Then, stir in the shredded chicken along with some spices and salt. This will ensure that the chicken is cooked and seasoned before adding it to the enchiladas.

Flour VS corn tortillas for enchiladas:

While most traditional enchilada recipes are made with corn tortillas, we prefer this recipe using white flour tortillas.

However, if you only have corn tortillas on hand, they will still work (and that is actually what we prefer if you are going to be freezing these).

Other ways our readers have made these Honey Lime Chicken enchiladas:

  • Add 1 teaspoon chipotle powder to the marinade to kick it up a notch!
  • Add a can of corn (drained) in with the chicken mixture
  • Add a few tablespoons of black or pinto beans to each tortilla before rolling up
  • Use red enchilada sauce instead of green enchilada sauce
  • Use corn tortillas and layer it like a lasagna instead of rolling it up
  • Use fat-free half and half instead of heavy cream to lighten it up (you could also use less cheese)
  • Top with fresh cilantro
  • Saute red and green bell peppers with an onion and add inside each tortilla

Serving Suggestions

A baking dish filled with cheese-topped enchiladas garnished with chopped cilantro.

Honey Lime Chicken Enchiladas

4.82 from 16 votes
Flavorful marinated honey lime chicken wrapped in tortillas and cheese with a creamy white sauce. These enchiladas can also be made ahead of time and frozen for another day!
Serving8 servings
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
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Ingredients

Marinade

  • 6 Tablespoons honey
  • 5 Tablespoons lime juice
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 3 boneless, skinless chicken breasts, cooked and shredded

Enchiladas

  • 16 ounces green enchilada sauce, divided
  • 10 flour tortillas
  • 2 cups shredded cheddar cheese, divided
  • 1 cup heavy cream

Equipment

Instructions

  1. Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
  2. Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
  3. Preheat oven to 350 degrees F.
  4. Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
  5. Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
  6. Placed rolled tortillas into prepared pan.
  7. Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
  8. Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.

Notes

If you’re looking to save some time, try using a Rotisserie chicken in this recipe!

Nutrition

Calories: 431 kcal · Carbohydrates: 35 g · Protein: 20 g · Fat: 24 g · Saturated Fat: 14 g · Cholesterol: 98 mg · Sodium: 510 mg · Potassium: 303 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 1030 IU · Vitamin C: 4 mg · Calcium: 270 mg · Iron: 2 mg
Cuisine: American
Cost: $10
Author: Steph Loaiza
Course: Main Course
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Published: September 16, 2022Updated: August 26, 2024

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Questions & Reviews

  1. Suze says:
    Thanks for stopping by my blog...Following you back.
    All those recipes look so hummy, can't wait to try them :)
  2. Lisa says:
    This does look good! I can see why he likes them! I'm really into Mexican lately and this looks amazing!
  3. ~Tina~ says:
    Just found your recipe and will be making these enchiladas this weekend. THANK YOU! :)
  4. Sarah Euphemia says:
    Found you on Pinterest. I've made these before off of just cook already but used a red sauce. Also, my husband likes spicy and corn so I added about 1 - 1 1/2 tsp pf chipotle powder to the marinade and added about 1-2 T of corn kernels in the tortillas with the chicken mixture. It was really REALLY good, but I didn't like the red sauce with it... Definitely think I'm going to try the green sauce next.
  5. Anonymous says:
    They were delicious! Will make them again and again!
  6. Mom24 says:
    What do you use for the green sauce? Do you make your own or do you have a favorite brand?

    Found you on Pinterest as well.
  7. Anonymous says:
    Made these today. Best Chicken Enchilada's i have ever had. I used a rotisserie chicken. Used Hatch green chile sauce. Thank You.
  8. have a lovely says:
    I made these tonight for my family! They were a hit! I did change it up a bit (because I didn't have flour tortillas) I used corn tortillas and layered it like you would lasagna. Still very delish! Thank you for sharing!
  9. Anonymous says:
    made these last night for my mother-in-law (who is really picky) and the rest of my family. Oh my gosh. dellish!!!! i'm serious, i was BLOWN away by the tastiness of this recipe. It's going on my favorite list NOW. and i had leftovers, and woke up at ate it (early),, too good to wait for lunch
  10. Anonymous says:
    My boyfriend and I made these last Tuesday and we are currently about to make them again and its Monday! We LOVED them. He said, Best enchilada's he has ever had! Thanks:) Found you on pinterest.com!
  11. Anonymous says:
    I screwed up & bought sour cream instead of the heavy cream. Now I don't know what to do... guess I am heading back to the store!
  12. Carrie says:
    These look great, and I think hubby will like too!
  13. Anonymous says:
    My fiance and I loved this recipe! He and I are making them again tonight!
  14. Anonymous says:
    Tried it for the first time on a group of 12 people!!! They all loved them!! They want the recipe!!! Thank you!
  15. Anonymous says:
    Delicious! This one is a keeper!
  16. Daphne says:
    I found this on Pinterest and we all loved it (well, all but my four year old)! :) My husband wasn't crazy about the sweetness of the honey but I can change that next time. It was very good and easy to make. Thanks!!
  17. Jackie Ladner says:
    Yummy recipe! Sharing with my friends!
  18. Sanditerese says:
    I made these tonight and I think this might be the best meal I've ever made! They were so good. Thanks for sharing!
  19. Anonymous says:
    Holy cats, this was awesome. Hard not to be with 16oz shredded cheese and a cup of heavy cream. Any ideas on how to lighten this up? I'd love to make this more than once a year.
  20. The Ellis' says:
    @Anonymous,
    I have used half and half to cut down on calories a little bit! As well as putting a little less cheese in each enchilada.
  21. Anonymous says:
    I couldn't find the enchilada sauce so I just used medium salsa and whatever combination of cheese I could find and it was still great! I also added tequila to the marinade (a little extra tequila on mexican night can't hurt, right?) Anywho, we're adding these to our Cinco De Mayo festivities this year. Thank you!
  22. Anonymous says:
    Arturo Trejo brought me here ahah. fun quest. I might give the recipe a try. Looks goood.
  23. Anonymous says:
    I cut the chili powder to 1/2 teaspoon (probably will do less next time to make the kids happier) and substituted 1/2 cup sour cream instead of the 1 cup heavy cream. It was fabulous!
  24. heather @ new house, new home, new life says:
    Yummy, yummy. Love honey and lime together and this marinade sounds delicious. It's on my pinterest board as a must do soon.
  25. Angie says:
    Hello! Thank you for the recipes. I can't wait to try them. I plan on making and freezing some of these. I think fresh cilantro will be a great addition to these flavors. Do you have any suggestions for thawing/reheating? I'm a busy mom and just starting to freeze meals when I can.
  26. Hope's Road says:
    This comment has been removed by the author.
  27. Hope's Road says:
    Found these on Pinterest and am excited to try them tomorrow! My chicken is already marinating in the fridge. Thanks for sharing :)
  28. Six Sisters says:
    @Angie,

    I've never tried freezing them but I'm sure it would work. I would try using a foil pan and wrapping it securely with aluminum foil. Then letting it thaw out in the fridge the morning you plan on eating them and cook them the same way once they are thawed. I just hope the tortillas don't get soggy! I'm sorry I'm not more help!
  29. Rebecca Davidson says:
    These were amazing...a little bit of work..but SO good! I've made them twice so far!
  30. Courtney says:
    Any idea about how many cups of shredded chicken would equal one pound? I tried making your recipe, but I think I didn't quite use enough chicken. Still yummy, though--thanks for sharing this recipe! I'd love to make sure I am getting the proportions right next time I make it, though.
  31. Nikki says:
    Totally skipped the part about whisking the marinade and then mixing it... I just poured everything on top and mixed, hope it still turns out good! I'm letting it marinate for 18 hours. Thanks for the recipe, can't wait to try it!
  32. Six Sisters says:
    @Courtney,

    I usually use 3-4 chicken breasts. Thanks!
  33. Mandy & JR says:
    I am going to make this tonight or tomorrow night! Excited! :) I think for those of you who were asking calorie wise, I am going to use some greek yogurt - you can use 1/2 the plain greek yogurt with half the heavy cream... also, just cut back on cheese a bit :) YUM!
  34. thedentons says:
    These are so good! I've made them a few times now (I use half and half instead of the heavy cream) and here's my advice for freezing them: when I thawed them before baking, the tortillas were super soggy. It didn't bother my husband at all but I couldn't get over the texture. Now I bake from frozen - just bake 45-60 minutes instead (that was for an 8x8 pan) and make sure it's hot in the middle before you serve. Much better texture! :o)
  35. Deb says:
    Thought it was interesting that when I selected the recipe above and printed it to Adobe PDF, there were multiple ads that showed up on the pdf page for 'hot girls', etc. What gives?
  36. Six Sisters says:
    Deb - first of all we are truely sorry. We will talk to our advertising company and see what is going on. We are only supposed to have clean ads that we approved.
    Thank you so much for letting us know!
    Sincerely,
    The Sisters
  37. Eidson Family says:
    I made these last week and they were DELICIOUS. Even the leftovers the next day were delicious. I made 2 8x8 pans and cooked one and froze the other. When I cooked the frozen one though they cae out pretty good, but the tortillas were all soggy. Should I have cooked both and THEN frozen the other one? I don't know where my problem was. I am new to freezer meals.
  38. Eidson Family says:
    Was going to make these again today but I still don't know why the ones I put in the freezer were soggy after baking... PLEASE HELP.
  39. Sarah says:
    If you freeze, this, I recommend freezing the chicken mixture separately from the tortillas and sauce. So put the chicken and marinade and cheese in a baggie, then the sauce in another baggie, and then the tortillas in another. Pull it out in the morning to thaw and assemble later. Not quite as quick, but less soggy!
  40. Karen says:
    It's okay to make these the night before, right? They look delish!
  41. Fox Hollow Cottage says:
    These look fantastic and I want them now =) Yum!! Happy Cinco de Mayo.
  42. Six Sisters says:
    Hi Karen!

    I think that would work just fine!
  43. Scott and Christie says:
    Do you know if they are still good without the cream? Has anyone tried it that way? Trying to make it a little healthier.
  44. The Ellis' says:
    I have used half and half to cut down on calories a little bit! As well as putting a little less cheese in each enchilada.
  45. Rick Steadman says:
    Sour cream is a great accompaniment to enchilada's.
  46. Jennifer says:
    Is the Enchilada sauce the marinade? Thanks for your help, want to try these soon!
  47. Jennifer says:
    Sorry, just reread the ingredients and there is a sauce listed! Operator error on my part! =] Will have to see what is in the enchilada sauce to see if it is something we eat. We're on the mild side of "Mexican" (no peppers!)
  48. Danielle says:
    We loved these! I would leave out the milk next time... a little soggy, but oh, so tasty!
  49. nursenicki says:
    These sound amazing...but they are listed under the "Freezer Meals" and I see no freezer/reheat directions. Could you add it if it exists, please? Thanks!
  50. Dfresh and Jhizzle says:
    Is heavy cream sold as Heavy whipping cream in the store? Is it the same?! Help!!!
  51. Katinka says:
    I made these last night. My husband and kids ate them all up! Which surprised me because my 3 year old is picky. I will definitely be making these again. Thanks for sharing this delicious recipe.
  52. Six Sisters says:
    Yes, it is the same! Thanks for your question!
  53. Lou Kelly says:
    My boyfriend (who only eats fish/shellfish) and I made these with shrimp and it was delicious!!!
  54. Julie says:
    So I was trying to make these a bit healthier and not use cream-- and then I realized I didn't have any enchilada sauce... so I made extra marinade and mixed in a splash of skim milk and a couple spoonfuls of sour cream, and then just poured that over the top. It ended up being a little too sweet for me without any enchilada sauce but I topped it with salsa and that helped. For those wondering if it would work without cream, I think it would be fine with the enchilada sauce and a little bit of milk instead.
  55. Ruthann Marie says:
    Found this recipe thanks to Pinterest and made it tonight. The family loved it - it was fantastic! Better than any restaurant enchiladas we've had! I added a very little bit of cilantro to the marinade, and a little bit of sour cream to the enchilada sauce. I made some pico de gallo as a side and warmed up some leftover rice to go with the enchiladas and it was perfect.
  56. betsy says:
    can these be made with corn tortillas for GF people?
  57. Six Sisters says:
    Corn tortillas would work fine! -The Six Sisters
  58. Judy Whatilivefor says:
    I made these last night and they were delicious! My husband loved them and only made one request...adding a can of green chilies.

    Thank you for sharing!
  59. Sondra Abu says:
    I made these one night and fell in love with them. My hubby even liked them! I then made them for friends that came over one night and they loved them so much they wanted the recipe for them! Luckily I made a lot because they ate so many that I only had a few left over!
  60. Angela Firth says:
    These look delicious and I can't wait to try them, but I found them under 'freezer meals' ... how would you freeze them? Would you make them up and freeze in a tray, or make just the marinade and chicken and wait until ready to eat to make into enchiladas?
  61. Katelyn says:
    Just FYI for anyone watching calories--- I've made these a few times totally without the cream and they are still delicious! I also add corn in with the chicken to bulk it up a bit and cut on costs.
  62. Alice Nondorf says:
    Made this for the first time last night & they were fabulous! Changed up a couple things: 1. Used 2 lbs. chicken. 2. Sauteed chicken breast chunks in fajita seasoning & a little olive oil. 3. Kept that juice from the cooked chicken & added it into the sauce. 4. Doubled the marinade so there was some left to whisk into sauce. 5. Added diced green chillies inside each enchilada; about a spoonful. Definately a keeper! I served mexican rice & mexi-corn as sides.
  63. Anjel says:
    So you mix some shredded chicken with the marinade as well as put some extra chicken on the inside of tortilla????? Just want to be sure.
  64. Anjel says:
    So i put some chicken in marinade as well as inside the wraps????? Just want to be sure. Im gonna make tonight for dinner.
  65. Cyd says:
    Marinade the chicken and then you take it out of the bag to put it in the wraps. Save the marinade left in the bag to add to the other ingredients. Pour over top of enchiladas.
  66. Cyd says:
    The chicken soaks in the marinade. You take it out when to add it to the wrap. Don't throw the marinade away that the chicken was soaking in.
  67. Heidi Stone says:
    How would you prepare this as a freezer meal?
  68. Cyd says:
    We haven't made this as a freezer meal, so not sure. But you could look at some of our freezer meals to see if it is comparable.
  69. Melissa says:
    What a fun cooking blog! About how many enchiladas does this make? Thanks!
  70. Lori says:
    So you marinate the chicken after it cooked? Won't that make it soggy? Can u marinate it before you cook the chicken?
  71. Cyd says:
    We have only made it as directed on the recipe. It only needs to marinate for 30 minutes, but can go longer if needed.
  72. Sarah says:
    So, I don't have green enchilada sauce...can i just add a can or two of green chiles instead? anyone tried this? I also tried to find a homemade version of the sauce using canned green chiles, but without success...any suggestions? thanks a million!
  73. JenWoodhouse says:
    This dish has quickly become a staple in our house - one of my husband's favorites! And it's so easy, and makes a lot so it's good to share with friends, or make one pan and freeze the other. Thanks for sharing!
  74. Jeanette says:
    Like many others, I found you on pinterest. I've ended up pinning a lot of your recipes and finally got around to making this one. Fantastic. This one is definitely going into my dinner rotation. I ended up making a bit too much chicken so I sprinkled it on top of the enchiladas before pouring on the sauce and cheese. I must say, however, the chicken in the marinade would make awesome sandwiches. I am considering using this marinade on some salmon. I'm also considering making up several batches of the chicken with the marinade and freezing them to have on hand. I could toss one in the fridge overnight and it would be thawed and ready for me to assemble in the evening.
  75. Janelle says:
    All of my boys will not eat anything that has the least bit of spice to it. Is there anything I can substitute for the green enchilada sauce?
  76. Trudi says:
    I made these for supper tonight and they are amazing. Very filling as well. I've only made enchiladas once before and my family didn't care for them. My husband had seconds and thirds of these. Delicious!
  77. Bonnie says:
    Just made these tonight. Absolutely delicious! Made the recipe as shown. But once done we topped them with chopped tomato, cilantro, onion and avocado. What a Keeper. Thanks.
  78. Chloe says:
    I use a mixture of fat free cream of chicken and Greek yogurt - better than the original if you ask me!
  79. Kim says:
    Do you think black beans would be good in this?
  80. Cyd says:
    Black beans would be great in these enchiladas.
  81. Lovingtocook says:
    Good Morning "thedentons!" Just found your March 2012 post regarding baking frozen Enchiladas. It was just what I was looking for also thinking the shells would get soggy... what temp do you bake at and w/ or w/o foil?
  82. Cyd says:
    Thaw them and bake for about 30 minutes. You could leave the foil on for about the first 20 minutes of cook time, check them and remove the foil for the remaining cooking time.
  83. Kelly Farrell says:
    This is hands down the best recipe ever. I've made it at least ten times, and it never gets old. I've started doing 8 tbs of lime and honey each. I always have so much chicken left over that I usually end up needing to use a little pan so I can make a few more. So it helps to have the extra sauce. BUT the best thing happened by accident. I made way too much chicken and left it in the fridge with some marinade. I was looking for a dinner idea the next night and came across the leftover chicken. I mixed up the marinade with some cream, parmesan, and a little flour and threw it into the Vitamix. Once it was done, I added back the warmed up chicken and poured it over rotini. And then died of happiness. Most delicious alfredo you'll ever eat.
  84. Lisa says:
    How does this recipe only have 3 stars and so few reviews??? I give it 5 stars. Or I would if I could figure out how to do that on my itty bitty phone screen. I've made this recipe MANY times. I've followed it precisely, and mixed it up a bit. When I don't have cream on hand, I make it with milk instead, still fabulous (I just use less to prevent it from being too runny). Reheats as leftovers well. Freezes well. Everyone we have made it for loves it, including my toddler. This recipe is one of my families all-time favorites - and this comes from a family who has made it standard practice to try at least one new recipe every week - for going on 20 years now.
  85. Britney says:
    If I were to do these in the crock pot, could I marinate the chicken and then cook? Or maybe just cook it with the marinade? What would you suggest for a crock pot prep?
  86. Linda says:
    Thank you so much for sharing this recipe! I made these yesterday and my family loved them! My oldest said..."these taste a lot different from the enchiladas you usually make, I like these better!" This recipe is definitely a keeper, thanks again! :)
  87. Stephany Brisco says:
    I've made this twice now. The first time I made it I followed it exactly. They were good but too sweet. I cut back by at least a tablespoon of honey the second time and they tasted much better. I really do like this recipe a lot. Thanks so much.
  88. Alice says:
    Made this last for the Hubby and myself. We loved it. I especially love the flavor combinations of sweet, hot and creamy. My hubby said this ones a keeper. Will be making again for sure. Thanks Six Sisters.
  89. Hailie says:
    These were so good. I try to make a new recipe every week and always have high expectations for the meal, these did not disappoint!
  90. Kellie says:
    Am instant fav of the whole family!! Love this blog :)
  91. Heather @ Goodlicious says:
    Hi! We love this recipe! I wanted to let you know we included it in our post with a list of fun ideas for Cinco de Mayo. Thanks!
  92. Jennifer A says:
    Oh my Gosh!!!!! These are to die for!!!!! I made them tonight for my family. Thanks for the recipe. It has now become a family regular.
  93. Melody says:
    These enchiladas are out of this world. I've made them several times for family members and friends and always get rave reviews. This is my go-to recipe for any potluck or family event where I am asked to bring food!!! Because of gluten allergies, I usually replace at least half of the pan with corn tortillas. :) HIGHLY RECOMMEND!!!
  94. kali says:
    I tried this recipe last night for my boyfriend and I and it was great! I followed the recipe to the tea...everything about it was fantastic - very flavorful and easy - two thumbs up!!! I have to say I love this website and the recipes you guys post! Thank you so much! -Kali 8-)
  95. Monica says:
    Made these with my Freezer Meal Group. We loved them! So rich and creamy. Very delicious and easy to prepare.
  96. Joeli says:
    Can I put chicken in my crockpot to cook with the marinade? Any suggestions?
  97. Cyd says:
    Sorry, we have only made it as directed in the recipe.
  98. Kate says:
    Did you cook and then freeze? How did you reheat them?
  99. Cyd says:
    Make them and freeze before baking. Then thaw and cook. The tortillas may be a little soggy compared to not freezing them. Thaw them in the fridge overnight. And then bake as directed on the recipe. Hope this helps.
  100. Melissa says:
    made this for dinner tonight. I enjoyed it very much. Very different from other enchiladas I've had. My husband however didn't care for the sweet flavor. so this was a big stretch for him. If I make it again I'll have to cut some honey probably at least 1/2. and then I like the idea of using greek yogurt instead of heavy cream. I'll probably try that as well. All in all. I'll try again but tweak for our personal tastes! great jumping off point! Thanks Melissa
  101. Angie says:
    Holy cars and trucks, these were bomb diggity! My friends, boyfriend and I loved them!
  102. Lisa Gregory says:
    My family loves these. I was short on honey one night and finished the necessary amount with dark amber agava nectar. I think it may have been even better. Thanks for the recipe. Easy, tasty, and family-pleasing!
  103. Helen Jones says:
    Has anyone ever successfully frozen and reheated this meal? How did you do it exactly?
  104. Rachel Page says:
    Looks amazing! making them for dinner tomorrow!
  105. Christy says:
    The flavor on these is great, but I've made these a couple of times now and the tortillas get so extremely soggy. I don't freeze beforehand and the only other people complaining about sogginess seem to be from having freeze/thaw problems. What am I doing wrong here? The top of the tortillas get a nice bake but the bottoms and sides in the sauce are very mushy and I just can't get my head around the texture to enjoy the enchiladas.
  106. Lexi Jackson says:
    Whats our opinion on using pork instead of chicken?
  107. Grandma says:
    For everyone who has problems with soggy tortillas, just use the corn not flour. I freeze them all the time using plastic wrap or a zip lock. I have never had any problems with them being soggy. I thaw them over night in my fridge then put them in the microwave for a quick meal. I make 2 cuts to separate them so the microwave gets all the insides. You can just cut each one into 3 pieces if you want. I've eaten them after being frozen for more than 6 months. Weird I know but I had a couple buried in the freezer so I thought "what the heck" and they were still great! Hope this helps.
  108. Rose says:
    Mix the remaining enchilada sauce. Up to this step was I suppose to use the enchilada sauce? Or should it read: mix the enchilada sauce... Thanks for the clarification.
  109. Cyd says:
    1/2 cup of enchilada sauce goes in the bottom of the pan. The rest is saved for the top of the enchiladas.
  110. Tara says:
    Once its cooked and cooled so I can freeze it. How long, and what temp, do I cook it for when I'm ready to serve it from the freezer?
  111. Cyd says:
    Just thaw and cook until heated through at 350 degrees. You'll have to test it to be sure its warmed through.
  112. Pam says:
    You can buy cooked and uncooked tortillas. Which are used for this recipe? I've never made enchiladas before. This recipe looks like something I might be able to do.
  113. Cyd says:
    We used flour tortillas for this recipe. Not tortilla dough.
  114. Jenny says:
    I love these. I use red enchilada sauce because that's all the store had the first time I made them, and now that is what I'm used to. I sautee peppers and onions and add to the inside of the tortillas. Would also be delicious with corn or black beans added. I have frozen them, and don't mind the texture, but the tortillas do get soggy.
  115. Jaime Pooler says:
    I've made this a few times with corn/wheat mix tortillas and it was to die for! My preference is not with flour tortillas as they get really soggy and I didn't like that although we still ate them up lol! Anyway tonight I'm cooking the chicken letting it sit in the marinade for a while then I'm going to mix it with smaller amounts of enchilada sauce and light cream and a little cream cheese and Colby jack for stability to make a dip out of it. I'll bake it in the oven with a little cheese on top and then top it with lettuce, tomato, onions and jalapeno and serve it with tortilla chips. Thank you Six Sisters for this amazing recipe and hopefully it will turn out to be a fabulous dip for all of our upcoming Holiday celebrations!!
  116. Cyd says:
    That sounds amazing. Please let us know how it turns out!!
  117. Elaine says:
    Has anyone tried to substitute maple syrup for the honey? Thank you, Six Sisters!! All of your recipes are wonderful!
  118. Sarah says:
    Very Good. Next time, I think I will serve differently. Our tortillas were really soggy. Might do like Cafe Rio or Costa Vita and assemble as we eat. Chicken Mix warmed, warm tortilla's, warm green enchilada sauce, cheese - set up like a buffet and make them fresh.
  119. Arleen says:
    I made these last night. They were delicious!! (I also used corn tortillas) Thanks for sharing
  120. Cate says:
    These are one of my husband's favorite meals. I've also given a big pan of these to friends with new babies. They always rave about them. Thank you for a great recipe Six Sisters!
  121. Cyd says:
    Hi Cate. These enchiladas are one of our absolute favorites! So glad it's one of your hubbies favorites too! Have a great weekend.
  122. Emy says:
    Problem is you should never ever use flour tortillas in enchiladas. Enchiladas should only ever be made with corn tortillas. It’s like soaking bread in liquid and thinking it’s not going to fall apart and get soggy. They get gummy too which is just nasty. This recipe is so great, so don’t give up. Just use corn next time to avoid soggy enchiladas.
  123. Laurie says:
    Wayyyy too sweet. I’d cut the honey at least in half. Honestly, I don’t think this recipe works very well: the flavors don’t meld and the sauce is too runny. I’d consider changing the marinade to a homemade Mojo or Goya’s, then add sour cream instead of heavy cream to make the sauce less runny. Beans are essential here, we found.
  124. Christinel says:
    I used Pace salsa verde. Not bad
  125. Christinel says:
    These are delicious. They were well received at my cinco de May dinner. My only peeve was the ziploc bag. Too hard to get the honey mix out. I prefer to toss in a bowl. Purely preferential. Also, mix chili powder with lime juice first or it might clump on parts if the chicken and not all of the chicken.
  126. Ashley G says:
    These were amazing!!!! I added some black beans inside. My family (including young kids) loved them and begged me to make them again!! Served with a side of Spanish rice.
  127. Marci says:
    How do you cook the chicken before you marinade it? Boil it or cook it in a frying pan? Does marinading cooked chicken make it soggy?
  128. Christina says:
    These were sweet and spicy! Such a yummy recipe. I will definitely make these again!!
  129. Cyd says:
    We usually boil our chicken and then shred it. You could also use a rotisserie chicken. You can easily cook chicken breasts in an Instant Pot in very little time.
  130. Veronica M Legutko says:
    I make a similar recipe to this, saw it on Rachel Rays show. I double marinade ingredients using/adding fresh garlic and cilantro to the marinade. I also use corn tortillas, that’s what I prefer. I also make this for the priests at my parish about every 6 weeks, my pastors favorite. I layer in a casserole dish. I also use salsa verde, this is a wonderful recipe.
  131. Cyd says:
    Hi Veronica. It's really one of our favorite recipes on our blog. So easy and delicious! Have a great weekend.
  132. Noel says:
    This is my husbands favorite meal! I add mozzarella and provolone on top to get it extra cheesy! I have made this probably 20 times. Thank you!
  133. Mary says:
    So you dont use this marinade on raw chicken breasts before you cook and shred?
  134. Cyd Adamson says:
    No. Just on the cooked and shredded chicken.
  135. Elle says:
    Used corn tortillas instead and it was delicious! Made it again the next week

    5 stars

  136. Brittany R says:
    My family loves this recipe!

    5 stars

  137. Jen Lingafelter says:
    I have made this recipe for honey lime chicken enchiladas several times now, sharing with friends and family and everyone who tastes it loves it! I cook raw tortillas instead of using regular tortillas. The texture and thickness is much thinner so you can pack each with more yummy chicken. Thank you for this recipe-we will continue making them as a regular family staple, and not just on Taco Tuesday’s!
  138. tamara valdiserri says:
    I have been making this recipe for years now. It is amazing and easy too. I use a mix of Pepper Jack and Monterey cheese. It pairs well with the sauce. Our go to for white chicken enchiladas.

    5 stars

  139. Chantalle says:
    Soo good!!! Thank you! Served with cilantro lime rice very yummy!

    5 stars

  140. Momma Cyd says:
    These enchiladas are one of our favorite recipes too!
  141. Jen says:
    I made this and it was sooo good! This will be on our dinner menu!!
  142. Natalie says:
    We really weren't fans of this one. The sweetness of the honey lime marinade did not go well with the enchilada sauce and cream on top.

    2 stars

  143. Ally Baker says:
    These enchiladas are seriously the best. It’s a must try.

    5 stars

  144. Devon says:
    This has been a hit in my house every time I make it! I cook the chicken with the honey marinade I. The instant pot and then I use a mixer to break up the chicken. So so good!

    5 stars

  145. Amy Y. says:
    I specifically came to this recipe because you listed it as a freezer meal - yet you haven’t actually tested that? It looks delicious and I will probably try it out but I suggest that you take that reference off the recipe. I wasted 15 minutes reading through the recipe and comments and watching the video looking for the info on how to make this as a freezer meal.
  146. Momma Cyd says:
    Sorry for the confusion. You can totally make these enchiladas as a freezer meal. Prepare in a foil container, but do not place in the oven. Cover well and freeze. Thaw and cook as directed. Hope this helps. Have a wonderful and Happy Thanksgiving.
  147. Mich72 says:
    First time making this & it did not disappoint! Used a rotisserie chicken & let it marinate most of the day. Served with guacamole & sour cream. Definitely in the rotation now!

    5 stars

  148. MaryAnn Allen says:
    Try this recipe with a can of cream of chicken soup and 1 cup of sour cream instead of heavy cream. I can't do dairy but sour cream does not bother my stomach.

    5 stars

  149. Sheena Hedges says:
    I am going to try this recipe…but I can not buy the green sauce anywhere in my area …..can I leave it out …will it work ok ..or just put some tomato base instead ….
  150. Momma Cyd says:
    You can use a green taco sauce in place of the green enchilada sauce.
  151. Abbu says:
    This is my go to meal any time I'm cooking for anyone else. I double, or triple the recipe and make some for us too, yum yum!
  152. Momma Cyd says:
    It is one of our top recipes! So delicious!
  153. Jamie says:
    I made this recipe for Cinco de Mayo along with the Mexican Street Corn salad. My husband doesnt like green enchilada sauce and he LOVED these!!! A hit in our house and will be making again.

    5 stars

  154. Momma Cyd says:
    Good choice with these Honey Lime Chicken Enchiladas! One of our faves!!!
  155. Megan says:
    These enchiladas were amazing, I left out the cheese and heavy cream due to dairy intolerance in our family and they were still so delicious, we will definitely make them again.

    5 stars

  156. Sandi Mitchem says:
    Love love love this recipe

    5 stars

  157. Jenni says:
    If using rotisserie chicken about how many cups should I use? Looking forward to making this 😊
  158. Rehoboth says:
    Very nice post. Good job Thanks

    5 stars

  159. Betty L says:
    This recipe quickly became one of our favorites!

    5 stars

  160. Momma Cyd says:
    So glad you liked the enchiladas. It's one of the most popular recipes on our site.
  161. Chrissy Hill says:
    This is my favorite meal that I have cooked myself. Pretty simple and turned put SO delicious! This recipe is FOR SURE a keeper. O could make this for family and friends and I think it would really impress them. My husband loved it too!
  162. Momma Cyd says:
    This is one of our favorite enchilada recipes and is very popular! So glad you like it. Thank you!
  163. Rose says:
    How many cups of rotisserie chicken will I need for this recipe?
  164. Momma Cyd says:
    You'll want about 2 cups of shredded chicken.
  165. Lisa wilson says:
    Can you use lemon juice instead???
  166. Momma Cyd says:
    We have not tried it with Lemon Juice. Lime juice pairs perfectly.
  167. Jen K says:
    If I use rotisserie chicken—is it one chicken for 1 batch of enchiladas?
  168. Momma Cyd says:
    Just use enough rotisserie chicken to equal about 3 chicken breasts cooked and shredded. If you have a little extra, just add it to the recipe. It will be fine. You may get an extra enchilada.
  169. Allie says:
    Absolutely delicious! I use a rotisserie chicken and it makes this recipe even easier!

    5 stars

  170. AnaP says:
    If using rotisserie chicken for this recipe, how many cups of shredded chicken? Thanks!
  171. Bobbi @ Six Sisters says:
    I would use about 4 cups of shredded rotisserie chicken for this recipe
  172. Allison D. says:
    This is one of my family’s top 10 favorite recipes! I’ve started cooking the chicken in the pressure cooker, with the marinade as the liquid. Then I shred the chicken and let it sit in the marinade for a while before assembling. The flavor is absolutely amazing. Thank you for this delicious recipe!

    5 stars

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