Honey Lime Chicken Enchiladas

These are the tastiest creamy enchiladas in the world! A crowd pleaser and family favorite for sure!


  • 6 tablespoons honey
  • 5 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder


  • 1 lb shredded cooked chicken (I use 1 rotisserie, quick and easy!)
  • 8-10 mixed flour/corn tortillas
  • 1 lb. monterey jack cheese, shredded
  • 16 oz. green enchilada sauce (mild)
  • 1 cup heavy cream


Whisk together the marinade ingredients and toss with shredded chicken in a zip-loc bag. Let it marinate in fridge for at least 30 min. (Sometimes I’m in a hurry and don’t have that kinda time, haha, so it’s fine skipping that step if you’re in a crunch too!). The longer it marinates the tastier it will be. If you have 6-8 hours to let it sit, that’s even better!

Mix the enchilada sauce and cream into a large bowl. Pour about a 1/2 cup of this mixture on the bottom of a 9×13 baking dish. Fill the tortillas with chicken and shredded cheese. Save a bit of the cheese to sprinkle on top of the enchiladas. Put rolled tortillas in 9×13 pan as you go.

Once pan is filled, pour the remaining enchilada sauce mixture evenly on top of the enchiladas. Sprinkle with cheese.

Bake at 350° for 30 minutes or until golden and slightly crispy on top.

Serve with Cilantro Lime Rice and Beans.

PS- If you’re looking for more family friendly recipes, grab Our Faux Faves e-Cookbook by clicking HERE.

September 5, 2019

  1. Kismet says:

    Dinner tonight!

  2. Stephanie says:

    My kids and spouse loved this as did I!

  3. Mollie says:

    Just made these! Yum!! Will definitely be added to the regular rotation!

  4. Jessica says:

    Best meal EVER!!!

  5. Lindsay says:

    Have you ever tried freezing these and then cooking them?

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