Go Back
For these enchiladas, you need: - 2 cups cooked chicken, shredded - 1 cup corn (canned or frozen) - 1 red bell pepper, diced - 1 small red onion, finely chopped These ingredients create a tasty base. The shredded chicken adds protein. Corn adds sweetness. The red bell pepper brings color and crunch. The onion gives depth to the flavor. You will need: - 2 cups shredded cheddar cheese, divided - 1 cup sour cream - 1/4 cup honey - 1/4 cup fresh lime juice - 2 teaspoons chili powder - 1 teaspoon ground cumin - Salt and pepper to taste The cheddar cheese melts beautifully. Sour cream makes the sauce creamy. Honey and lime juice create a sweet and zesty sauce. Chili powder and cumin add warmth and depth. For the wraps, use: - 8 small flour tortillas Flour tortillas are soft and easy to roll. They hold all the good stuff inside. You can also add salt and pepper to enhance flavors. These ingredients combine to create a rich and flavorful dish. Each bite offers a mix of tastes and textures. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This sets the stage for a great bake. In a large bowl, mix together 2 cups of shredded chicken, 1 cup of corn, 1 diced red bell pepper, and 1 small finely chopped red onion. Add 1 cup of shredded cheddar cheese. Stir until everything blends well. In a small bowl, whisk together 1 cup of sour cream, 1/4 cup of honey, and 1/4 cup of fresh lime juice. Add 2 teaspoons of chili powder and 1 teaspoon of ground cumin. Season with a pinch of salt and pepper. This creamy sauce adds zing! Take 8 small flour tortillas and lay them flat. Spoon some chicken mixture into each tortilla's center. Roll them tightly, tucking in the ends as you go. Grab a greased 9x13 inch baking dish. Place the rolled tortillas seam-side down in a single layer. Drizzle the rest of the honey-lime sauce over the enchiladas. Sprinkle with the remaining 1 cup of shredded cheddar cheese. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly. Let the enchiladas cool for a few minutes after baking. Top with chopped fresh cilantro just before serving for color and flavor. Enjoy every bite! To shred chicken, first, let it cool a bit. Use two forks to pull the meat apart. You can also use your hands if the chicken is cool enough. For faster results, try using a stand mixer. Just place the chicken in the bowl and mix on low speed. It shreds quickly and evenly. A great honey-lime sauce is key to this dish. Start with fresh lime juice for the best flavor. Mix it well with honey, sour cream, chili powder, and ground cumin. Adjust to taste. If you like it sweeter, add more honey. For a zesty kick, squeeze in some extra lime juice. Serve your enchiladas on a large platter. Garnish with fresh cilantro and lime wedges. This adds color and freshness. You can also pair them with a side salad or some rice. For extra heat, serve with sliced jalapeños or hot sauce. Enjoy the delightful mix of flavors! Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken. It saves time and adds a delicious flavor to your enchiladas. Customizable Fillings: Feel free to add other veggies like spinach or zucchini, or swap out the chicken for beef or beans for a vegetarian option. Make Ahead: You can prepare the enchiladas a day in advance. Just assemble them and refrigerate before baking. This allows the flavors to meld beautifully. Experiment with Cheese: While cheddar is classic, try using Monterey Jack or pepper jack cheese for added flavor and a bit of spice. {{image_4}} You can make these enchiladas vegetarian by swapping the chicken for black beans. Use two cups of cooked black beans. This adds protein and a great flavor. You can also add more veggies like zucchini or spinach for extra nutrients. Just be sure to mix in the honey-lime sauce to keep that tangy taste. Add some heat to your enchiladas! Try adding diced jalapeños to the chicken mix. You can also use spicy pepper jack cheese instead of cheddar. If you want even more spice, add a pinch of cayenne pepper to the honey-lime sauce. Adjust the spice to your taste for a fiery kick. Cheese plays a big role in flavor. While cheddar is great, you can mix it up. Try using Monterey Jack or crumbled feta for a unique twist. You can even blend different cheeses for a richer taste. Mixing cheeses can add depth and make your enchiladas more exciting. You can store leftover honey lime chicken enchiladas in the fridge. Place them in an airtight container. They will stay fresh for up to four days. Make sure to cool them to room temperature before sealing. This helps keep them from getting soggy. If you want to save enchiladas for later, freezing is a great option. Wrap each enchilada in plastic wrap and place them in a freezer-safe bag. They can last for up to three months in the freezer. When you’re ready to eat, simply thaw them in the fridge overnight. Reheating is easy! You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Bake for about 20 minutes, or until heated through. In the microwave, heat them on a plate for 2-3 minutes, checking often. Enjoy your delicious leftovers! Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred it into bite-sized pieces. This option makes the recipe even quicker. To spice up your enchiladas, add chopped jalapeños. You can also use a spicier chili powder. Another option is to drizzle hot sauce on top before serving. Adjust the heat to your liking! I love serving these enchiladas with a fresh salad. A side of black beans pairs well too. You could also add rice for a heartier meal. Don’t forget some lime wedges for extra zing! Yes, corn tortillas can work well. They add a nice flavor and texture. Just make sure to warm them first. This makes them easier to roll without breaking. Leftovers stay good for about three to four days in the fridge. Store them in an airtight container. Reheat in the oven for the best taste! We've covered everything you need for honey-lime chicken enchiladas. You learned about the key ingredients, from chicken and veggies to cheeses and tortillas. I shared clear steps to make your dish perfect, with tips for easy prep and storage. You also found fun variations to try. To sum it up, these enchiladas are tasty and easy. They fit many tastes and are great for any meal. Enjoy making and sharing them with others!

Honey Lime Chicken Enchiladas

Delicious enchiladas filled with shredded chicken, corn, and a honey-lime sauce, topped with cheddar cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup corn (canned or frozen)
  • 1 whole red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 cups shredded cheddar cheese, divided
  • 1 cup sour cream
  • 0.25 cup honey
  • 0.25 cup fresh lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 8 small flour tortillas
  • 1 bunch fresh cilantro, chopped (for garnish)
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the shredded chicken, corn, diced red bell pepper, finely chopped red onion, and 1 cup of shredded cheddar cheese. Mix until evenly combined.
  • In a separate small bowl, whisk together the sour cream, honey, fresh lime juice, chili powder, ground cumin, and a pinch of salt and pepper until smooth. Pour half of this creamy sauce into the chicken mixture and mix thoroughly.
  • Place each flour tortilla on a clean work surface. Spoon an even amount of the chicken mixture into the center of each tortilla and roll each tortilla up tightly.
  • Take a greased 9x13 inch baking dish and place the rolled tortillas seam-side down in a single layer.
  • Drizzle the remaining honey-lime sauce over the top of the enchiladas and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over them.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese has melted and is bubbly.
  • Allow the enchiladas to cool for a few minutes, then top with freshly chopped cilantro before serving.

Notes

For an appealing presentation, serve the enchiladas on a large platter, garnishing with extra cilantro and lime wedges on the side.
Keyword chicken, enchiladas, honey lime