Honey lime enchiladas are soft tortillas filled with juicy chicken tossed in a sweet, tangy lime marinade, then covered with green enchilada sauce and cheese. Baking the chicken before shredding it keeps the filling tender, while a fresh squeeze of lime and a short rest help the flavors come together. This version is easy to adapt with corn tortillas or leftover cooked chicken.
Ingredients
- 1½ lb boneless, skinless chicken breasts (680 g)
- ⅓ cup honey (113 g)
- ⅓ cup fresh lime juice (80 ml), from about 3 limes
- 1 tablespoon finely grated lime zest (about 6 g)
- 1 tablespoon olive oil (15 ml)
- 2 garlic cloves, finely minced (about 6 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon mild chili powder (2.5 g)
- ¾ teaspoon fine salt (4.5 g), divided
- ¼ teaspoon black pepper (0.5 g)
- 2 cups green enchilada sauce (480 ml)
- 8 flour tortillas, 8 inches (20 cm) across, about 400 g total
- 1½ cups shredded Monterey Jack cheese (170 g), divided
- ½ cup finely diced red onion (75 g)
- ¼ cup chopped fresh cilantro (about 10 g), for serving
- ½ cup sour cream (120 g), for serving, optional
Instructions
- Get set up and mix the marinade. Heat the oven to 400°F (204°C). Lightly grease a rimmed baking sheet and a 9-by-13-inch (23-by-33-cm) baking dish. In a small bowl, whisk together the honey, lime juice, lime zest, olive oil, garlic, cumin, chili powder, ½ teaspoon of the salt, and the pepper. Measure out ¼ cup (60 ml) of this mixture into a clean cup before it touches the raw chicken; this portion will season the cooked filling later.
- Marinate the chicken. Pat the chicken dry and trim away any loose pieces of fat. Put it in a shallow dish or a food-safe bag and pour the remaining honey-lime mixture over it, turning the pieces so they are coated. Cover and refrigerate for 30 minutes. Do not leave raw chicken at room temperature while it marinates. The citrus adds flavor, but it does not make raw chicken safe to eat.
- Bake and shred the chicken. Arrange the chicken on the prepared baking sheet and discard the marinade that contacted it. Bake for about 22 minutes, checking the thickest part of each breast with a food thermometer. Poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C); if a piece has not reached that temperature, return it to the oven and check again after a few minutes. Transfer the cooked chicken to a board, rest it for 5 minutes, then shred it with two forks. Toss the chicken with the reserved, untouched honey-lime mixture and the remaining ¼ teaspoon salt. Fold in the diced red onion and ½ cup (55 g) of the shredded cheese.
- Fill and arrange the enchiladas. Spread about ½ cup (120 ml) of green enchilada sauce over the bottom of the baking dish. Spoon an even portion of the chicken mixture down the middle of each tortilla, using roughly one-eighth of the filling per tortilla. Roll each tortilla snugly around the filling and set it seam-side down in the dish. Keep the rolls close together so they hold their shape, but do not pack them so tightly that sauce cannot reach the edges.
- Sauce and bake. Pour the remaining enchilada sauce evenly over the rolled tortillas, especially along the ends, which can dry out first. Scatter the remaining 1 cup (115 g) cheese over the top. Bake uncovered for about 23 minutes, until the sauce bubbles around the edges, the cheese is melted, and the center is hot. If the cheese browns before the sauce bubbles, loosely cover the dish with foil for the last few minutes.
- Rest and serve. Let the enchiladas stand for 10 minutes before serving. This gives the sauce time to settle and makes the rolls easier to lift without splitting. Finish with cilantro and, if you like, spoon sour cream over individual portions rather than over the whole dish.
Tips
- Use a thermometer rather than judging by color. Chicken can look cooked on the outside before the center is safe. Insert the thermometer into the thickest part without touching the baking sheet. If your breasts are different sizes, take smaller pieces out once they reach 165°F (74°C) and give thicker pieces more time.
- Keep the reserved marinade separate. The clean portion is what gives the shredded chicken its bright flavor. Never pour marinade that held raw chicken over cooked meat unless you first bring it to a full boil; reserving some before marinating is simpler and avoids that extra step.
- Choose tortillas that roll easily. Flour tortillas are pliable straight from the package. Corn tortillas can crack when cold, so warm them briefly in a dry skillet or microwave them wrapped in a damp paper towel before filling. If using corn tortillas, buy 8-inch ones and handle them gently.
- Balance the lime to your taste. Limes vary in size and tartness. Start with the stated amount, then add a small squeeze of fresh lime to the cooked filling if you want a sharper finish. Avoid adding extra juice to the raw chicken marinade for a long time; prolonged exposure to acid can make the surface texture firm or mealy.
Serving Suggestions
Serve the enchiladas hot with a crisp green salad, sliced avocado, or a simple slaw dressed with lime and a little oil. Black beans, pinto beans, or Mexican-style rice make the meal more substantial; keep their seasoning fairly simple so it does not compete with the honey-lime filling. For a fresh contrast, set out lime wedges, chopped cilantro, thinly sliced radishes, and pickled jalapeños so everyone can add what they like.
The filling is tangy and gently sweet rather than very spicy, so a bowl of salsa or hot sauce is useful for diners who want more heat. Sour cream or plain yogurt can soften the sharper lime notes. If you are serving a crowd, bring the baking dish to the table and let it rest there for the full 10 minutes before scooping; the rolls will be neater and less likely to spill their filling.
Variations
Use cooked chicken. To save time, substitute 4 cups (about 560 g) cooked, shredded chicken. Skip the raw-chicken marinating and baking steps. Mix the cooked chicken with the honey-lime mixture, onion, salt, and cheese, then fill the tortillas and bake as directed. The recipe will be quicker, but the chicken will not have the same baked-in marinade flavor. Keep the clean reserved portion of the mixture separate as written.
Make it with corn tortillas. Substitute eight 8-inch (20-cm) corn tortillas, warming them first so they bend without breaking. Corn tortillas have a more pronounced corn flavor and can be less flexible than flour ones; if they split, use two tortillas per enchilada or layer them casserole-style with filling and sauce between the layers.
Add vegetables or beans. Stir 1 cup (165 g) drained black beans or 1 cup (150 g) sautéed, cooled bell pepper into the cooked chicken filling. Drain beans well and cook vegetables until their moisture has evaporated, otherwise the filling can become watery. You can also swap Monterey Jack for mild cheddar or a Mexican-style cheese blend; stronger cheese will make the finished dish saltier and more pronounced.
Adjust the heat. For a mild result, use mild chili powder and a mild green enchilada sauce. For more heat, add ¼ teaspoon (about 0.5 g) cayenne to the marinade or serve sliced jalapeños on the side. Green enchilada sauce varies in heat and saltiness, so taste it before adding extra salt to the chicken mixture.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking. Store them in a covered, shallow container or cover the baking dish tightly; they keep for 3–4 days in the refrigerator. For the best texture, store cilantro and sour cream separately and add them after reheating. The tortillas soften as they sit in sauce, but the flavor remains good.
Reheat individual portions in the microwave in 60- to 90-second bursts, covered loosely, until steaming hot throughout. For a larger amount, cover the dish with foil and warm it in a 350°F (177°C) oven until hot in the center, usually about 20–30 minutes for refrigerated enchiladas. Check the center with a food thermometer: USDA FSIS recommends reheating leftovers to 165°F (74°C). Remove the foil for the final few minutes if you want to refresh the melted cheese.
To freeze, cool the enchiladas promptly, wrap the dish well or divide portions into freezer-safe containers, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating, or bake from frozen, covered, at 350°F (177°C) until hot all the way through; this can take about 45–60 minutes depending on the dish and portion size. Confirm that the center reaches 165°F (74°C), and do not leave cooked enchiladas at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make honey lime enchiladas ahead?
You can prepare the chicken filling up to 1 day ahead and keep it covered in the refrigerator. For the best tortilla texture, assemble and bake the enchiladas close to serving time. If you need to assemble them earlier, cover and refrigerate the unbaked dish, then bake it until bubbling and hot in the center; a cold dish may need several extra minutes in the oven.
Can I use rotisserie chicken?
Yes. Use about 4 cups (560 g) shredded cooked chicken and skip the raw-chicken marinade and baking. Mix the chicken with the reserved honey-lime mixture, onion, salt, and cheese. Since rotisserie chicken can be salty, taste the filling before adding the full amount of salt. Reheat the finished dish to 165°F (74°C).
Why did my tortillas split?
Cold tortillas, overfilling, or rolling them too tightly are common causes. Warm tortillas before filling, divide the chicken evenly, and roll gently. Corn tortillas are more prone to cracking than flour tortillas, so warming them in a covered stack helps them bend. If a tortilla still tears, place the split side down and cover it well with sauce.
Can I make the dish less sweet?
Yes. Reduce the honey to ¼ cup (85 g) for a more lime-forward filling, while keeping the other marinade amounts the same. The mixture will be a little thinner and more tart. Taste the cooked filling before assembling and adjust with a pinch of salt or a small amount of additional honey if needed; the green sauce and cheese also affect the overall balance.
Can I assemble the enchiladas and freeze them unbaked?
Yes, but tortillas may soften after thawing, and some sauces separate slightly. Assemble the dish in a freezer-safe container, cover it tightly, and freeze for up to 2 months. Thaw it in the refrigerator overnight before baking, and add a little extra sauce if the tortillas look dry. Bake until bubbling and verify that the center reaches 165°F (74°C) before serving.
Related
- Elderflower Mocktail Recipe with Lime and Mint
- Eid ul Adha Lamb Chops with Garlic and Warm Spices
- Einkorn Waffles: Crisp Edges, Tender Centers
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).