Chicken Enchiladas with Honey Lime Sauce

Chicken Enchiladas with Honey Lime Sauce

We love chicken enchiladas and the endless variation possibilities.  This particular recipe is a bit spicy with a not-your-average flavor thanks to the honey and lime marinade that the cooked chicken marinates in and is then used in the sauce.  The black beans and corn give it good texture and make it super hearty.  We’re definitely adding this to our tried and true binder to make again and again.

Chicken Enchiladas with Honey Lime Sauce

Chicken Enchiladas with Honey Lime Sauce


    For the Marinade
  • 1/3 cup honey
  • 1/2 cup lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Enchiladas
  • 1 pound skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 16 ounces green enchilada sauce or salsa verde (click here for a delicious Homemade Green Enchilada Sauce)
  • 8-10 large flour tortillas
  • 4-5 cups Monterey Jack cheese, shredded
  • Garnish
  • Sour Cream
  • Guacamole (click here for a The BEST Guacamole Ever )
  • Cilantro
  • Tomatoes, chopped


  1. Cook the chicken breasts until cooked through. (Click here for an Easy Shredded Chicken recipe )
  2. Whisk the marinade ingredients together.
  3. Add the shredded chicken to the marinade and allow it to marinate for about 10 minutes. Remove the chicken to a large bowl and reserve the marinade.
  4. Combine the black beans, corn, and 4 cups of cheese with the chicken and stir well to combine.
  5. Pour 1/4 cup of the green chile sauce (or salsa verde) into the bottom of a 9x13 dish. Add the rest of the sauce to the reserved marinade.
  6. Fill the tortillas with about 1/2 cup of the chicken/veggie/cheese mixture, roll up, and place in the baking dish, seam side down.
  7. Pour the marinade/green chile sauce over the top of the enchiladas and sprinkle with the remaining cheese.
  8. Bake at 350 degrees for 30 minutes, or until the enchiladas are heated through and the cheese is melted on top.

Chicken Enchiladas with Honey Lime Sauce

Recipe source: Tastes Better from Scratch, slightly modified


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3 Responses to Chicken Enchiladas with Honey Lime Sauce

  1. AJ @ Aspen Jay December 7, 2015 at 10:05 am #

    Hi Lori!
    Um yum! I LOVE anything Mexican food, so am loving this little variation of enchiladas you whipped up. Definitely pinning!

    • AJ @ Aspen Jay January 13, 2016 at 5:44 pm #

      DELICIOUS!!!! I just made it (and your green sauce) for dinner and we had some guests over. I’m upset there aren’t any leftovers! Thanks so much for the recipe Lori!

      • Lori January 13, 2016 at 11:48 pm #

        That’s awesome!!! Thanks for letting me know.

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