These easy sweet and savory Honey Lime Chicken Enchiladas are stuffed with marinated chicken, sautéed veggies, and cotija cheese, wrapped in low carb tortillas, then smothered in a thick, creamy enchilada verde sauce. They're a family favorite!
When my husband and I first started dating, I quickly became the cook for both of us. I couldn’t let him live off of chili beans and Captain Crunch!
I loved being in the kitchen, so it wasn’t much of a hassle, but I didn’t have too many recipes to choose from at the time.
One night, Tyler decided to step up and make dinner. Granted, I still had to be the one to go to the grocery store, but he chose the recipe and wrote down the list of ingredients he needed. I was excited to see what he'd come up with!
He fed me Honey Lime Chicken Enchiladas, one of his mom’s best dinner recipes and one of his absolute favorite dinners. It instantly became one of my favorites and I’ve been making them ever since!
Originally, these enchiladas were very simple: a two ingredient marinade, a three ingredient filling, and no vegetables inside.
I knew they had potential, and I certainly wanted to make them my own, so I played around with different seasonings, cooking times, and various ingredients. After many tests, this recipe for Honey Lime Chicken Enchiladas is the winner!
Ingredients for Honey Lime Chicken Enchiladas
What makes this recipe so good is all the unique flavors you get from every single bite. It’s a mix of traditional ingredients with an American twist, all wrapped into soft tortillas and smothered in cheese and enchilada sauce. And the fresh toppings of course. For these Honey Lime Chicken Enchiladas, you’ll need:
Shredded chicken: I’ve tried it with cubed chicken and it’s just not as good! If you don’t have any shredded chicken on hand, it’s only an extra 15 minutes of prep.
Lime juice and honey: these are Honey Lime Enchiladas, after all! Honey also has a lower glycemic index than regular sugar, so your glucose levels will be happy.
Diced green chilis: these come in 4-oz cans in the international isle at the store. They add a touch of heat without overwhelming the other flavors.
Diced green pepper, onion, and garlic: these iconic veggies are sautéed for a boost of delicious flavor and add texture to the marinated chicken filling.
Green enchilada sauce:also found in the international isle, I honestly prefer this sauce over red! It also has a more mild flavor and compliments the honey-lime nicely.
Nonfat plain Greek yogurt: a healthier substitute to heavy cream or sour cream, Greek yogurt adds a boost of protein to the enchilada sauce!
Cotija cheese: one of my favorite cheeses! Cotija is similar to queso fresco, is usually crumbled, and is a bit more salty than other cheeses.
High fiber tortillas: this is not sponsored, but I love the OleMex brand of high fiber tortillas They are SO soft and incredibly good for you with 11g of fiber and only 50 calories per tortilla.
Toppings: the pictures show fresh cilantro and extra slices of lime, my personal favorites, but you can also add pico de gallo and more cheese!
Expert Tips for Making Enchiladas
I worked at Taco Bell for three years in high school, and I’ve made this recipe dozens of times, so here’s a quick note of some helpful tips for making amazing enchiladas every single time:
Don’t skip marinating the meat: I cannot even begin to tell you how much flavor this adds to the meat and the entire dish! If you’re worried about time, prepare the marinade in the morning and pull it out right before assembling the enchiladas.
Wrap tightly and place seam-side down: no one likes being that person that spills all their food in the pan, right? Make sure to roll each tortilla tightly and set them “upside down” in the pan so they don’t unroll!
Pack those enchiladas: if you’re choosing between a smaller pan and a larger pan, choose the smaller one. Squishing the enchiladas close together helps them stay closed…and saves you a dish to wash!
Make sure your tortillas are soft and pliable: if you’re not using the brand I recommended, heat your tortillas in the microwave for up to 30 seconds so they’re easier to wrap and you don’t accidentally rip them open while rolling them closed.
Portion the filling: I know it sounds tedious, but measuring your portions ensures each enchilada is the same size! It also helps if you’re counting calories or macros. For the best results, keep a kitchen scale on hand and weigh the entire filling, then divide by eight.
Customize Your Enchiladas!
If you’re anything like me, you might change a recipe on the fly just because it’s fun. However, if you have dietary needs or prefer different flavors, here are some swaps that you might enjoy:
Use 1.5 lbs flank steak, shrimp, or salmon instead of chicken: make sure the meat is shredded/in small pieces and at room temperature (not frozen); marinate according to the directions listed.
Use sour cream or dairy-free yogurt instead of Greek yogurt: either works well with this enchilada sauce! Just remember that the nutrition information will no longer be accurate.
Add more cheese: my husband and I aren’t huge cheese fans, so we add just enough to enhance flavor. Feel free to add as much as you would like! Just remember that the nutrition information will no longer be accurate.
To make vegetarian: swap the protein for black beans or refried beans. Enjoy that extra boost of fiber!
Choose your favorite toppings: my favorite toppings are fresh cilantro and pico de gallo, but sliced avocado, sour cream, lettuce, or diced tomatoes would also taste wonderful. There’s no wrong answer here!
How to Freeze Enchiladas
Another reason to love this recipe is that it’s meal-prep friendly! If you’d like to make the enchiladas and save them for later, there are two methods to freezing:
Bake then freeze: follow the directions completely, then let the enchiladas cool to room temperature. Double wrap enchiladas in plastic wrap, then place in a ziploc bag and freeze for up to 3 months. When ready to eat, thaw to room temperature, then bake at 350 F for 30-45 minutes or until heated all the way through.
Freeze before baking: assemble the enchiladas as directed (without the enchilada sauce on the bottom of the pan), then double wrap in plastic wrap, place in a ziploc bag, and freeze for up to 3 months. Once ready to bake, thaw to room temperature, then assemble in a 9x13 with enchilada sauce and bake according to instructions.
Whether you’re eating these immediately, the next day, or the next month, these Honey Lime Chicken Enchiladas will easily become your new favorite meal! The flavor combinations are incredible and they’re 100% homemade, so you feel like a champ.
If you make these enchiladas, be sure to leave a star rating and review below so other readers know how you liked the recipe! I also love seeing you make my recipes in your home. You can also snap a picture and tag me on Instagram @kapaicooking to show me!
Incredible Honey Lime Chicken Enchiladas
These easy sweet and savory Honey Lime Chicken Enchiladas are stuffed with marinated chicken, sautéed veggies, and cotija cheese, wrapped in low carb tortillas, then smothered in a thick, creamy enchilada verde sauce. They're a family favorite!
1½ lbs chicken breasts, cooked and shredded (about 3 cups)
⅓ C lime juice
¼ C honey
4 oz diced green chilis
15 oz green enchilada sauce
¼ C nonfat plain greek yogurt
1 Tbsp olive oil
1 green pepper (diced)
½ onion (diced)
½ Tbsp chili powder
½ Tbsp garlic powder
½ tsp salt
8 Xtreme Wellness High Fiber Tortillas
½ C cotija cheese crumbles (or queso fresco)
½ C reduced fat shredded Mexican-style cheese
cilantro (for garnish)
Instructions
In a large ziploc bag, mix shredded chicken, lime juice, honey, and diced green chilis until well combined. Marinate for at least 30 minutes in the fridge.
Preheat the oven to 375° F and set out a 9x13 casserole dish. Whisk together the enchilada sauce and the greek yogurt in a large glass measuring cup. Pour ¾ cup of the sauce on the bottom of the casserole dish and set aside.
Heat a skillet to medium-high heat with the olive oil. When the pan is hot, sauté the diced green pepper and onion with the chili powder and garlic powder for 7-8 minutes. Remove from heat and set aside.
To assemble the enchiladas: spoon a portion of the marinated chicken, sautéed veggies, and 1 tablespoon of cotija cheese in a line on one tortilla. Roll the tortilla tightly, leaving the ends open, and place seam-side down in the casserole dish. Repeat for each enchilada.
Mix leftover marinade into the remaining enchilada sauce. Pour enchilada sauce on top of the enchiladas, making sure to cover the entire tortilla. Sprinkle the shredded cheese over the enchiladas.
Cover with foil and bake for 30 minutes, then bake uncovered for another 15 minutes.
Notes
Nutrition facts are a calculated estimate of 2 enchiladas and do not include toppings.
I'm a perinatal holistic nutritionist here to help make your motherhood journey joyful and stress-free. Here you'll find recipes to nourish your body throughout all of pregnancy and postpartum, as well as educational articles and resources to empower you as you heal your body and raise a family.
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