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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover with foil and bake for 30 minutes, then bake uncovered for another 15 minutes.


Nutrition facts are a calculated estimate of 2 enchiladas and do not include toppings.


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