Honey-Lime Chicken Enchiladas Recipe - Allrecipes.com
Honey-Lime Chicken Enchiladas Recipe

Honey-Lime Chicken Enchiladas

Recipe by  

"This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr 20 mins


  1. Place shredded chicken in a bowl.
  2. Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
  5. Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
  6. Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.
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  • Cook's Note:
  • Monterey Jack cheese can be substituted for the queso asadero.
  • Can also be prepared like traditional rolled enchiladas. Just heat tortillas in hot oil for about 30 seconds, turning once to soften; fill with chicken and cheese. Roll and place in pan. Cover the top with sauce and cheese and bake the same.

Reviews More Reviews

Sep 02, 2014

This is fantastic! Didn't have cream or the cheese suggested so used milk/butter for the cream and monterey jack cheese. Just the right combination of sweet, tangy, and spicy.

Nov 23, 2014

Turned out great! Highly recommend!


14 Ratings

Nov 19, 2014

Very Good! My Husband LOVED it

Jun 01, 2014

These were very good! The only thing I will do different next time is cut down on the honey a bit, as it was too sweet for us. Other than that, this had a great flavor...I rolled these and put them into a baking dish, topped w/ the sauce, cheese (I couldn't find the one specified anywhere, so I used a combo of cheddar and Monterey Jack), and a little chopped green onions. I will def be making these again...the family enjoyed them. Thanks for sharing. :)

Mar 27, 2015

Delicious and different take on the traditional Chicken Enchiladas. Also it was nice to layer it casserole style instead of making individual rolled echiladas, I never though about doing that, it was so easy.

Mar 15, 2015

Best recipe I have made to date. I was a lil worried about making it with the verda sauce but made it just how the recipe asked. I'm glad I did. The verda makes it. The whole family loved it including me. Will make again to dazzle peoples minds and taste buds.

Mar 01, 2015

YUM!!!! Just made this tonight- only change was I used a slightly bigger can of green enchilada sauce, and a combo of Monterrey Jack and Cheddar cheeses. Deeeeeeelicious!!! I only had 4 helpings..... I might add some cayenne pepper also next time to kick it up a notch. A KEEPER for sure!!!!

Jan 23, 2015

This was very, very good! I did cut back on the honey by half and I also added a few chilies to the chicken as it cooked in the crockpot. That verde and cream sauce is so yummy. I used quest blanco between the layers and Colby jack on top.


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  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 507 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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