These Easy Green Enchiladas with Honey Lime Chicken are immensely flavorful and so simple to make. Shredded chicken gets tossed in a slightly sweet and spicy sauce then rolled up in a tortilla with gooey cheese and topped with green tomatillo enchilada sauce. Perfect eaten on their own or paired with your favorite sides for an amazing fiesta meal!
Skip to:
These enchiladas take green enchilada sauce (homemade or store-bought) along with this honey lime chicken and combine them together for an easy, delicious weeknight dinner.
If you are looking for a full Mexican fiesta try pairing with:
- tacos (try these dutch oven carnitas or grilled street tacos made with this grilled taco marinade)
- beans (black beans or cheesy refrieds)
- rice (traditional cilantro lime rice or this twist cilantro lime rice with pineapple)
- salsa (cooked street taco salsa or roasted pineapple habanero salsa).
🥇 Why it’s great!
- Each component is immensely flavorful.
- Lighter version...delicious and cheesy without added heavy cream or cream cheese.
- So versatile! They use corn or flour tortillas, homemade or canned sauce, your favorite flavor of cheese. Mix and match depending on what you have on hand or how much time you have.
🍗 Ingredients
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips
- Green enchilada sauce: If I am not making this homemade green enchilada sauce then my secret is to use Herdez Salsa Verde instead of traditional enchilada sauce, but feel free to use your favorite store-bought green enchilada sauce or salsa.
- Shredded honey lime chicken: Cook up your own chicken or use a rotisserie chicken. Toss the shredded chicken in this honey lime sauce.
- Shredded cheese: I have used jack, pepper jack, cheddar, and colby jack. Each kind is delicious, so choose based on your preferences or what you have on hand. My biggest advice is to shred your own cheese. Store-bought shredded cheese doesn’t melt the same.
🔪 How to make green enchiladas
Prep the pan. Lightly spray 9x13 pan with non-stick spray and spread across the bottom of the pan.
To assemble the enchiladas.
- Lay chicken down the length of the tortilla.
- Add cheese down the top of the chicken.
- Spread the enchilada sauce on top of the cheese.
Note: Each enchilada will be quite full. Be sure to wrap them as tightly as you can before setting them in the pan.
Once they are all assembled, spread the remaining green enchilada sauce and cheese over the top of the enchiladas. Take a lightly sprayed piece of foil and lightly cover the pan. Covering with foil will help the enchiladas stay moist and the edges not dry out.
👨👩👧👦 For a crowd
These are great for a crowd. The main thing to consider is how many will fit in your oven. When making for a crowd (usually a Sunday Dinner), I prep all the components a couple days ahead and assemble just before baking.
🙋 Questions and Answers
Although I have found and tried so many instructions online for freezing enchiladas, I have never had them turn out quite the same once they are frozen. My preferred method is to prep the chicken, sauce, and cheese ahead. Then assemble just before baking.
The best way depends on which type of tortilla you are using. For flour tortillas warming in a microwave is enough. Either wrap in a damp paper towel or in this tortilla warmer. For corn tortillas I prefer to lightly spray a pancake griddle (or large skillet) with oil. Once the first side of the corn tortilla is warmed spray with a bit more oil and flip. To keep them warm put them in the tortilla warmer or wrap in clean kitchen towels.
Traditionally corn tortillas are used for enchiladas, but either corn or flour can be used. If you choose flour tortillas try to find the smaller fajita size ones. They are more similar in size to corn tortillas.
👨🏼🍳 Tips & Tricks
- Shred your own cheese. It melts perfectly.
- To mix things up use jarred salsa verde instead of traditional canned enchilada sauce.
- Don’t skip the honey lime chicken. It’s perfectly sweet with a touch of heat to really knock the flavor up on these enchiladas.
- Spray the tinfoil with non-stick cooking spray before covering the pan for the oven so the cheese doesn’t stick.
📖 Other great recipes
- If you like eggs with a little southwest flair, try these baked eggs with green chilis and bacon.
- A delicious treat for after these enchiladas are these Rice Krispy treats with Golden Grahams or these Raspberry Crumble Bars.
👋 Connect with us!
If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Easy Green Enchiladas with Honey Lime Chicken
Ingredients
- 12 corn tortillas
- 3 cups enchilada sauce or green salsa store-bought or homemade green enchilada sauce
- 3 cups shredded honey lime chicken ½ of honey lime recipe
- 3 cups shredded cheese
Instructions
- Preheat oven to 450°. Spread one cup of green enchilada sauce on the bottom of a 9x13 pan.
- For each of the 12 corn tortillas spread ¼ cup of shredded honey lime chicken down the center. Then top with 2 tbsp of cheese and 1 tbsp of enchilada sauce. Roll each one tightly and place in the pan.
- Take remaining enchilada sauce and spread it evenly over the top, then follow with the rest of the remaining cheese. Spray a piece of foil lightly with non-stick spray and cover lightly. Bake at 450° for 15-20 minutes until thoroughly hot.
Notes
- Shred your own cheese to ensure the cheese melts perfectly.
- To mix things up use jarred salsa verde instead of traditional canned enchilada sauce.
- Don’t skip the using honey lime chicken. It’s perfectly sweet with a touch of heat to really knock the flavor up on these enchiladas.
- Spray the tinfoil with non-stick cooking spray before covering the pan for the oven so the cheese doesn’t stick.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Leave a Reply