Mexican Main Dishes Enchilada Recipes Chicken Honey-Lime Chicken Enchiladas 4.3 (32) 22 Reviews 5 Photos This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is. Submitted by Jen Updated on May 5, 2021 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 20 mins Cook Time: 30 mins Additional Time: 30 mins Total Time: 1 hr 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 cooked chicken breast halves, shredded ⅓ cup honey ¼ cup freshly squeezed lime juice 2 teaspoons chili powder 2 teaspoons minced garlic 1 (14 ounce) can green enchilada sauce ½ cup heavy whipping cream 12 corn tortillas 2 cups shredded queso asadero (white Mexican cheese) Directions Place shredded chicken in a bowl. Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered. Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas. Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes. Cook's Note: Monterey Jack cheese can be substituted for the queso asadero. Can also be prepared like traditional rolled enchiladas. Just heat tortillas in hot oil for about 30 seconds, turning once to soften; fill with chicken and cheese. Roll and place in pan. Cover the top with sauce and cheese and bake the same. I Made It Print 63 home cooks made it! Nutrition Facts (per serving) 440 Calories 21g Fat 46g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 440 % Daily Value * Total Fat 21g 26% Saturated Fat 11g 56% Cholesterol 76mg 25% Sodium 507mg 22% Total Carbohydrate 46g 17% Dietary Fiber 4g 15% Total Sugars 17g Protein 20g 40% Vitamin C 9mg 10% Calcium 365mg 28% Iron 2mg 11% Potassium 404mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.