These enchiladas pair perfectly with a scoop of Homemade Spanish Rice and Canned Refried Beans.
We Love This Family Favorite!
It’s no secret that we love Mexican food at our house. Enchiladas are a family favorite dinner and a top-requested recipe by guests! From classic Cheese Enchiladas to today’s honey lime chicken enchiladas, they’re always a hit for dinner. We know that honey may not be a flavor you’re used to with enchiladas, but with the lime, seasonings, sauce and more you will definitely want to add this to the Mexican dinners rotation. Why we love it:
Make it a meal. These enchiladas make a pan-full, perfect for a crowd. Serve it up with Homemade Spanish Rice or Cilantro Lime Rice. Flavor perfection. The bright flavor of the lime pairs perfectly with the sweetness of the honey with just the right amount of spice. For saving or sharing. The make-ahead and freezer meal options provide a convenient solution for meal planning or sharing!
Simple Ingredients
honey lime juice – freshly squeezed or from a bottle vegetable oil chili powder garlic powder Las Palmas mild green chile enchilada sauce Shredded Chicken – Rotisserie chicken or any leftover chicken on hand may be used. Use chicken breast, chicken thighs, or a combination of the two. corn tortillas – or use similarly sized flour tortillas Colby Jack cheese – The Colby Jack cheese can be combined or substituted with cheddar cheese, Monterey Jack cheese, Pepper Jack Cheese, or Mexican Cheese blend.
Just fill and Bake!
Storing Info
Make ahead of time. Assemble the honey-lime chicken enchiladas recipe as directed, cover, and refrigerate overnight. Make a freezer meal. Prepare the enchiladas as directed and place them in a disposable aluminum pan. Do not bake, wrap the entire pan tightly with plastic wrap and again with foil. Freeze for up to 30 days. Thaw it in the fridge and bake according to the directions, or bake it directly out of the freezer. To bake from frozen, remove foil and plastic, then place the foil back on top. Bake, covered for 1 hour, then remove the foil and bake for another 30 minutes. STORE. Divide leftovers into individual portions and store them in the fridge for up to 3 days. Reheat in the microwave. For large amounts of leftovers, place in a baking dish, cover, and heat at 325°F until warm throughout.
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