Description

These Honey Lime Chicken Enchiladas combine the sweetness of honey with the tangy zest of fresh lime, paired perfectly with spicy ancho chili powder and creamy cheese. Marinated shredded chicken is wrapped in soft flour tortillas, smothered in a rich green mole sauce blended with cream and honey marinade, then baked to golden perfection. This flavorful recipe is perfect for a comforting weeknight dinner that impresses with layers of sweet, spicy, and cheesy goodness.

Ingredients

Scale

Marinade and Filling

⅓ cup honey (plus more for garnish)
¼ cup fresh lime juice (from 2 limes)
1 tablespoon ancho chili powder
½ teaspoon garlic powder
1 pound shredded cooked chicken
2 tablespoons Boursin cheese (or other garlic spreadable cheese)
1 pound shredded Monterey Jack cheese (divided)
8 flour tortillas (soft wheat preferred)

Sauce

2 cups green mole sauce (such as Doña Maria)
½ cup heavy cream

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by spraying it with nonstick cooking spray to prevent sticking.
Prepare Marinade: In a medium bowl, combine the honey, fresh lime juice, ancho chili powder, and garlic powder. Mix well to create a flavorful marinade for the chicken.
Marinate Chicken: Toss the shredded cooked chicken in the honey-lime marinade until fully coated. For best flavor, allow the chicken to marinate for at least 30 minutes; longer marinating will enhance the taste.
Prepare Baking Pan: Spread a thin layer of the green mole sauce on the bottom of the prepared baking pan. This base layer adds moisture and flavor while preventing the enchiladas from sticking.
Spread Cheese on Tortillas: Evenly spread about ¼ tablespoon of Boursin garlic cheese on each flour tortilla to add a creamy, tangy layer inside the enchiladas.
Assemble Enchiladas: Place a portion of the marinated chicken and a generous amount of shredded Monterey Jack cheese on each tortilla. Drizzle a small amount of honey over the filling before rolling up each tortilla to seal in the flavors. Reserve any leftover marinade for the sauce.
Prepare Sauce: In a bowl, mix the remaining green mole sauce with heavy cream and the leftover chicken marinade. This creamy sauce will be poured over the enchiladas to blend all flavors together.
Top Enchiladas: Arrange the rolled enchiladas seam side down in the prepared baking pan. Pour the prepared sauce evenly over the top and sprinkle the remaining shredded Monterey Jack cheese generously over everything.
Bake: Bake the enchiladas in the preheated oven for 30 minutes, or until the cheese on top is melted, bubbly, and golden brown, and the edges are slightly crispy.
Optional Broil: For an extra crispy cheese topping, broil the enchiladas on high for an additional 5 minutes, watching carefully to prevent burning. Remove from oven and let rest briefly before serving.

Notes

Marinating the chicken longer than 30 minutes will deepen the flavor.
Use soft wheat flour tortillas for better rolling and texture.
If you can’t find green mole sauce, substitute with salsa verde for a different flavor profile.
Broiling at the end is optional but creates an appealing crispy cheese crust.
Leftover marinades add sweetness and moisture; don’t discard them.