Honey Lime Chicken Enchiladas

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Sticky sweet lime chicken and loads of shredded cheese are stuffed into warm flour tortillas, rolled, and baked in a creamy green sauce until bubbling. This weeknight meal is one of our favorite enchilada recipes to date!

I think I've eaten enchiladas 4 million times in my 30 something years on earth. We are Tex Mex addicts and enchiladas are just a staple in our diet. I really love them all. Sour cream, chili con carne, chili con queso, Tex Mex chili, ranchero, tomatillo, mole, red, boom boom (thanks, Chuys!)... any sauce you put on them, I'm gonna love it. This creamy green sauce is very mild and would be a hit even among picky eaters. Thanks to the use of prepared enchilada sauce, it's also super easy!

This recipe uses the greatness that is the grocery store rotisserie chicken. The chicken filling is simple and delicious - honey, lime juice, chili powder, garlic powder. It creates this citrusy sweet and sticky chicken that is amazing alongside the slightly tangy sauce and gooey melted cheese.

Flour or corn tortillas? Corn is traditional for enchiladas - and amazing - but I don't have access to good corn tortillas here in North Carolina so I reach for (or make) flour tortillas. The upside is that they roll easier but the downside is that they are higher in calories. I think either way is a winner!

Honey Lime Chicken Enchiladas
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
3 cups boneless skinless rotisserie chicken meal, shredded
8-10 fajita size flour tortillas, or corn tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1/2 cup canned evaporated milk

Whisk together the honey, lime juice, chili powder, and garlic powder in a large bowl. Add the shredded chicken and mix well. Cover and let marinate in the fridge for at least 30 minutes (preferably longer!).

Preheat oven to 350.

Pour 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan.

Assemble the enchiladas by filling tortillas with chicken and shredded cheese. Reserve the remaining marinade and 1 cup of the shredded cheese. *if using corn tortillas, you'll need to wrap them in a kitchen towel and microwave in small batches to make them pliable for rolling. They will only need 15 seconds or so to warm enough but cool off quickly. 

Mix together the leftover marinade, remaining enchilada sauce, and evaporated milk. Pour over top and sprinkle with remaining cheese.

Bake for 30 minutes or until brown and crispy on top.

Source; adapted from Stephanie Cooks