Honey Lime Chicken Enchiladas are my favorite type of enchiladas! These come together so quickly and they taste amazing!! These are the perfect meal to add to the weekly dinner rotation! These enchiladas are light, healthy, and easy to make! Make it with me!
What chicken to use in these Honey Lime Chicken Enchiladas?
To cook the chicken for this recipe, my favorite way is to cook it in the Instant Pot! The chicken comes out so flavorful and moist, and it shreds so easily. To see how I do that, check out this post Easy Shredded Chicken.
You could also use rotisserie chicken if you don’t want to take the extra steps to make it at home! I am all about using short cuts when cooking at home, because it helps to save time! No shame in semi homemade- Sandra Lee used to be my favorite on food network!
How much does this recipe make?
In these pictures, I doubled the recipe and make 8 enchiladas! The way this recipe is written, you will make 4 servings in a 9×9 or an 8×8 glass baking dish. This recipe works great to double, or even triple! You can also half it if you only need 2. You can also make an extra batch of this recipe and freeze it for another day.
What other recipes should I serve with this dish?
What should you serve with these Honey Lime Enchiladas? Any Mexican side dish would be amazing! Something as simple as chips and salsa or guacamole would be delicious! However, this dish is hearty enough, it doesn’t need a side dish. From my blog, I recommend a side of Homemade Refried Beans and Spanish Rice.
Honey Lime Chicken Enchiladas
Honey Lime Chicken Enchiladas are my favorite type of enchiladas! These come together so quickly and they taste amazing!! These are the perfect meal to add to the weekly dinner rotation!
Ingredients
- 1 cup (2-3 breasts) shredded chicken, fully cooked
- 1⁄4 cup nonfat, plain Greek yogurt
- 2 Tbs. raw honey
- 2 Tbs. lime juice
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 4 whole grain tortillas
- 1 cup green enchilada sauce
- 1⁄2 cup shredded cheese
Instructions
1. Preheat oven to 350 degrees
2. Add the plain Greek yogurt, honey, lime juice, chili powder and garlic powder to a mixing bowl. Mix together until well combined. Add cooked, shredded chicken to the bowl and fold in into the sauce until all the chicken is coated.
3. Fill the tortillas with the chicken mixture. Roll up tight and place in a greased 9x13 baking dish.
4. Pour the enchilada sauce over the top of the tortillas and then sprinkle with shredded cheese.
5. Bake for 30 minutes.
6. Top with sour cream, salsa, cilantro, salt and pepper to taste.
Like this recipe and want to save it for later? Pin it to Pinterest here!
