Honey Lime Chicken Enchiladas Recipe (Sweet, Tangy & Irresistibly Good!)

Let me tell you about the enchiladas that changed my whole perspective on what enchiladas could be. These honey lime chicken enchiladas are not your typical Mexican food—they’re better. Sweet, tangy, creamy, and just a little bit different in the best possible way.

I stumbled on this flavor combo a couple years ago when I was experimenting with marinades, and honestly? I haven’t looked back. The honey and lime create this incredible sweet-tart balance that makes the chicken taste absolutely amazing, and when you pair it with a creamy green chile sauce, magic happens.

These are the enchiladas I make when I want to impress someone without actually working that hard. They look fancy, they taste incredible, and they come together in about 40 minutes. Ready to try something a little different? Trust me on this one.

Why You’ll Love This Recipe

Unique Flavor That Actually Works – Honey and lime on enchiladas might sound weird at first, but that sweet-tangy combo is ridiculously addictive. It’s different from your standard enchiladas in the best way possible, and people will definitely ask for the recipe.

Creamy Green Chile Sauce Dream – Forget basic enchilada sauce. This creamy green chile sauce is tangy, slightly spicy, and so rich you’ll want to eat it with a spoon. It pairs perfectly with the honey-lime chicken and takes these enchiladas to another level.

Restaurant-Quality at Home – These taste like something you’d order at a trendy Mexican fusion restaurant, but you’re making them in your own kitchen. The flavor complexity is there, but the actual work? Super manageable.

Not Too Spicy, Just Right – The green chiles and jalapeños add flavor without overwhelming heat. Even people who say they don’t like spicy food tend to love these because the honey balances everything out beautifully.

Flexible and Forgiving – Use chicken breasts, thighs, or even rotisserie chicken if you’re in a hurry. The recipe adapts to whatever you have on hand and still tastes incredible.

Make-Ahead Winner – Marinate the chicken in the morning, assemble the enchiladas later, and bake when you’re ready. Or make the whole thing ahead and refrigerate until dinner time. Perfect for busy weeknights or meal prep.

Ingredients

Here’s what you need for these flavor-packed honey lime chicken enchiladas.

For the Honey Lime Chicken:

• 1.5 lbs boneless skinless chicken breasts (or thighs—your call)
• ¼ cup honey
• ¼ cup fresh lime juice (about 2-3 limes)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper to taste

For the Creamy Green Chile Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (4 oz) diced green chiles
• 1 jalapeño, seeded and minced (optional, for extra kick)
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste

For Assembly:

• 10-12 flour or corn tortillas (8-inch)
• 2 cups shredded Monterey Jack cheese (or Mexican blend)
• ¼ cup fresh cilantro, chopped
• Lime wedges for serving
• Optional toppings: diced avocado, extra cilantro, sliced jalapeños

Key Ingredient Notes:

Fresh Lime Juice – Please use fresh limes, not the bottled stuff. Fresh lime juice has that bright, zingy flavor that makes these enchiladas special. You’ll taste the difference, I promise.

Honey Quality – Any honey works, but if you have good quality honey, use it here. The honey flavor really shines through, so better honey = better enchiladas.

Chicken Choice – Breasts are leaner, thighs are juicier. Both work great. If you’re really short on time, rotisserie chicken works too—just toss it with some of the honey-lime mixture and you’re good.

Green Chiles – The canned diced green chiles are mild and add flavor without much heat. If you want more spice, add that jalapeño or use hotter chiles.

Tortilla Talk – Flour tortillas are softer and easier to work with for these. Corn tortillas work too but warm them first so they don’t crack.

How to Make Honey Lime Chicken Enchiladas

Alright, let’s make some magic happen in the kitchen.

Step 1: Marinate and Cook the Chicken

In a bowl, whisk together the honey, lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper. This is your marinade, and it smells incredible already.

Place the chicken breasts in a large zip-top bag or shallow dish and pour the marinade over them. Massage it in so every piece is coated. If you have time, let this marinate in the fridge for 30 minutes to 2 hours. If not, even 15 minutes helps.

Heat a large skillet over medium-high heat. Remove the chicken from the marinade (save that marinade!) and cook for 6-7 minutes per side until the chicken is cooked through and has a nice caramelized glaze. Internal temp should hit 165°F.

Pour the reserved marinade into the skillet and let it simmer for 2-3 minutes until it reduces and gets syrupy. Remove from heat, let the chicken rest for 5 minutes, then shred or dice it. Toss the chicken with that reduced glaze. This is flavor town, my friend.

Step 2: Make the Creamy Green Chile Sauce

While the chicken is resting, let’s make this amazing sauce. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute until it’s golden and smells toasty.

Slowly whisk in the chicken broth, making sure there are no lumps. Bring it to a simmer and cook for 3-4 minutes until it starts to thicken.

Remove from heat and stir in the sour cream, green chiles, minced jalapeño (if using), cumin, and garlic powder. Season with salt and pepper. The sauce should be creamy and pourable—kind of like a thick gravy consistency.

Pro tip: Taste this sauce! It should be flavorful on its own because it’s coating everything.

Step 3: Prep Your Baking Dish

Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray. Spread about ½ cup of the green chile sauce on the bottom of the dish. This prevents sticking and adds flavor.

Step 4: Assemble the Enchiladas

Take a tortilla and add about ⅓ cup of the honey-lime chicken down the center. Sprinkle a little cheese and cilantro on top of the chicken. Roll it up snugly and place it seam-side down in the prepared dish.

Repeat with the remaining tortillas until all your chicken is used up. Pack them in there nice and tight—they should be touching.

Step 5: Add Sauce and Cheese

Pour the remaining creamy green chile sauce evenly over all the enchiladas. Make sure every tortilla gets covered—this is what keeps them moist and delicious while baking. Sprinkle the remaining cheese generously over the top.

Step 6: Bake to Golden Perfection

Pop the dish in the oven and bake for 20-25 minutes until the cheese is melted, bubbly, and starting to get golden in spots. The edges of the tortillas might crisp up slightly, which is perfect.

Step 7: Garnish and Serve

Let the enchiladas rest for about 5 minutes before serving. Garnish with fresh cilantro, serve with lime wedges on the side, and add any other toppings you like—avocado, jalapeños, extra sour cream. Then dive in and enjoy the sweet-tangy goodness.

What to Serve With Honey Lime Chicken Enchiladas

These enchiladas have such unique flavors that you want sides that complement without competing.

Cilantro Lime Rice – The lime ties in perfectly with the enchiladas, and cilantro rice is just always a good call with Mexican food.

Black Beans – Simple, protein-packed, and a great contrast to the sweet honey-lime flavors. Season them with cumin and a squeeze of lime.

Fresh Corn Salad – Sweet corn with lime, cilantro, and a little chili powder echoes the flavors in the enchiladas beautifully.

Simple Guacamole – Creamy avocado is always the right move with enchiladas. The richness balances the tanginess.

Tortilla Chips and Salsa Verde – Green salsa matches the green chile sauce vibe, and chips are always welcome at my table.

Grilled Vegetables – Zucchini, bell peppers, and onions with a little char add a nice smoky element that works great with the honey-lime flavor.

Storage Tips

Got leftovers? You’re in luck because these reheat beautifully.

Refrigerator Storage:

Let the enchiladas cool completely, then cover the dish tightly with foil or transfer portions to airtight containers. They’ll keep in the fridge for 3-4 days.

Reheating:

Microwave individual servings for 1-2 minutes until heated through. For the whole dish, cover with foil and reheat in a 350°F oven for about 20 minutes.

Freezer Storage:

These freeze wonderfully! Assemble the enchiladas completely (sauce, cheese, everything) but don’t bake them. Wrap the dish tightly with plastic wrap, then foil. Freeze for up to 3 months.

To bake from frozen: Thaw overnight in the refrigerator, then bake as directed. Add 5-10 extra minutes if needed.

Pro tip: The honey-lime chicken also freezes well on its own. Make a double batch, freeze half, and you’re halfway to dinner next time.

Final Thoughts

These honey lime chicken enchiladas are proof that sometimes the best recipes come from experimenting and trying something a little different. I know honey on enchiladas sounds unusual, but that sweet-tangy-creamy combination just works in a way that’ll surprise you.

They’ve become one of my most-requested recipes, and I love that they’re fancy enough for company but easy enough for a random Tuesday. Plus, watching people take that first bite and their eyes light up? Never gets old.

So grab some honey, squeeze those limes, and give these a try. I think they might just become your new favorite enchiladas too. 🙂