Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Honey-Lime Chicken Enchiladas Recipe
Honey-lime chicken enchiladas have become the most-requested dishes for functions, consistently ranking as the first items completely finished by guests. This popular recipe combines sweet honey with tangy lime for complex flavor profiles that satisfy diverse taste preferences. The crowd-pleasing nature makes this ideal for entertaining and special occasions.
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.
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
6
Yield:
6 servings
Cook Mode (Keep screen awake)
Ingredients
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 9×13-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.
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.
