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Honey Lime Chicken Enchiladas

These Honey Lime Chicken Enchiladas are a sweet and tangy twist on a classic, packed with tender chicken, zesty lime, and melty cheese for a perfect weeknight dinner.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Easy, Enchiladas, Quick, Weeknight Dinner
Servings: 6 servings

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup corn fresh or frozen, cooked
  • 1 16-ounce bottle salsa verde
  • 10 large flour tortillas
  • 3 cups Monterey Jack cheese shredded
  • 1/3 cup honey
  • 1/2 cup lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper optional
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Sour cream for serving
  • Fresh cilantro for garnish

Instructions

  • Begin by cooking the chicken breasts. In a large skillet over medium heat, add a splash of olive oil. Season the chicken breasts with salt and pepper, and cook until golden brown and fully cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and let it rest for a few minutes before shredding it with two forks.
  • In a mixing bowl, combine the shredded chicken, black beans, cooked corn, half of the Monterey Jack cheese, honey, lime juice, chili powder, paprika, cumin, cayenne pepper (if using), onion powder, and garlic powder. Mix everything together until well combined.
  • Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of salsa verde at the bottom. Take a flour tortilla, add a generous scoop of the chicken filling to the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled and placed in the dish.
  • Pour the remaining salsa verde over the top of the enchiladas, ensuring they are all covered. Sprinkle the remaining Monterey Jack cheese evenly on top.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  • Let the enchiladas cool slightly before serving. Top with sour cream and garnish with fresh cilantro. Serve warm and enjoy!

Equipment

  • Large Skillet
  • Baking Dish
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Notes

  • Rest the cooked chicken before shredding to keep it juicy and tender.
  • Adjust the amount of cayenne pepper to control the spiciness of the dish.
  • Leftover enchiladas can be refrigerated for up to 3 days or frozen before baking for convenient meals later.