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Angled view of honey lime chicken enchiladas on a white plate.
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Honey Lime Chicken Enchiladas

Chicken enchiladas with a sweet honey and lime goodness for a great dinner casserole
Servings: 10 servings


  • Large Mixing Bowl


  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 TBS chili powder
  • 1 tsp minced garlic
  • 3 chicken breasts cooked and shredded
  • 2 cups green enchilada sauce (divided)
  • 1/2 cups heavy cream
  • 2 cups shredded cheese (separated)
  • 10 tortillas


  • Preheat oven to 350 degrees. Spray a 9×13 baking pan with non stick spray.
  • Combine honey, lime juice, chili powder, garlic and 1/2 cup enchilada sauce in a small bowl.
  • Pour sauce over shredded chicken in a large bowl.
  • Add 1 cup cheese to the shredded chicken.
  • Drain excess sauce into a bowl and the remaining 1 1/2 cups of enchilada sauce and heavy Spread about 1/2 cup of enchilada sauce onto the bottom of your 9×13 pan.
  • Scoop about 3 TBS of enchilada sauce into each tortilla.
  • Roll up and place enchilada into your pan with the seam underneath.
  • Repeat with additional tortillas and remaining chicken.
  • Pour extra sauce over the top of your enchiladas.
  • Sprinkle remaining cheese over the top of your enchiladas.
  • Bake for 30-35 minutes until cheese turns golden brown.