Creamy Honey Lime Chicken Enchiladas with Rotisserie Chicken

These Honey Lime Chicken Enchiladas are an easy and delicious twist on a classic Mexican recipe.

A plate of 2 Honey Lime Chicken Enchiladas

A New Take On The Perfect Mexican Dish

I know, I know, if it ain’t broke don’t fix it, but I promise that this recipe brings all the comfort of classic enchiladas: warm tortillas, a creamy sauce, plenty of melted cheese, and adds a sweet-tangy kick from honey and fresh lime that wakes everything up!

This version also keeps things easy by using shredded rotisserie chicken, which gets tossed in honey, lime juice, chili powder, and garlic powder until it’s glossy and full of flavor. A simple, creamy enchilada sauce, made with green enchilada sauce and sour cream, is spread under and over the tortillas, ensuring that nothing dries out while it bakes.

Rolled up, tucked seam-side down in the baking dish, and topped with Monterey Jack, these honey lime chicken enchiladas come out cheesy and bubbly! And speaking of, check out this hidden veggies mac and cheese recipe!

Ingredients for Honey Lime Chicken Enchiladas

Ingredients You’ll Need

Shredded rotisserie chicken
Honey
Lime juice
Chili powder
Cumin
Garlic powder
Salt
Shredded Monterey Jack cheese
Small flour tortillas (soft taco)
Green enchilada sauce
Sour cream
Extra cheese for topping
Optional garnishes: chopped cilantro, lime wedges, diced green onions

Helpful Tips for Best Results

Let the chicken rest in the honey-lime mixture. Even 5–10 minutes helps the flavors soak in and makes a big difference.
Warm your tortillas first. A quick wrap in plastic wrap and 15–20 seconds in the microwave keeps them from tearing and helps you place seam-side down easily.
Don’t skimp on sauce. Make sure there’s enough enchilada sauce on the bottom of the baking dish and over the top so the tortillas bake up tender, not dry.
Cover, then uncover if needed. If the cheese browns too quickly, loosely tent with foil and finish baking uncovered for the last few minutes.

Side close up view of Honey Lime Chicken Enchiladas

How to Make Honey Lime Chicken Enchiladas

Step 1: Season the Chicken

In a large bowl, combine the shredded rotisserie chicken, honey, lime juice, chili powder, cumin, garlic powder, and salt. Stir well until every bit of chicken is coated and glossy. Let it sit for 5–10 minutes so the flavors can soak in. This short rest makes a big difference!

Combining chicken in honey, lime juice, chili powder, cumin, garlic powder, and salt.

Step 2: Make the Creamy Enchilada Sauce

In a separate bowl, whisk together the green enchilada sauce and sour cream until smooth and creamy. This mellow green sauce helps balance the sweetness of the honey and keeps the enchiladas from drying out as they bake.

Whisking together the green enchilada sauce and sour cream in a bowl

Step 3: Assemble the Enchiladas

Spread a thin layer of the creamy enchilada sauce across the bottom of your baking dish. Spoon a generous amount of the honey-lime chicken mixture down the center of each tortilla, sprinkle with a little shredded Monterey Jack, then roll them up snugly. Place the tortillas seam-side down in the dish so they stay rolled.

Spreading green enchilada sauce across the baking dish

Step 4: Sauce and Top

Pour the remaining enchilada sauce evenly over the top of the enchiladas, making sure everything is well covered. Sprinkle with the remaining cheese, spreading it all the way to the edges for that bubbly, golden finish.

Pouring the remaining enchilada sauce on top of the Honey Lime Chicken Enchiladas

Spreading cheese on top of the Honey Lime Chicken Enchiladas

Step 5: Bake and Serve

Bake at 350°F until the cheese is melted, bubbling, and lightly golden around the edges, about 20–25 minutes. Let the enchiladas rest for a few minutes before serving, then finish with your favorite toppings like fresh cilantro, green onions, or a squeeze of lime.

Baked and garnished Honey Lime Chicken Enchiladas

Using a fork to cut the Honey Lime Chicken Enchiladas

Serving Ideas

These honey lime enchiladas pair perfectly with simple sides like rice pilaf, Craving Beans, or Mexican Street Corn Pasta. They’re also a great choice for Cinco de Mayo, casual entertaining, or when you want a delicious dinner that doesn’t feel rushed.

Storage & Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave or oven, and honestly, they’re just as good the next day, sometimes better. If you’ve got leftover chicken filling, it’s also great tucked into quesadillas or spooned over rice!

Frequently Asked Questions

Can I use chicken breasts instead of rotisserie chicken?

Yes! Cook large breasts with olive oil over medium-high heat, shred, and proceed as written.

Can I make these ahead of time?

Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours before baking.

Are these traditional enchiladas?

Not exactly, but that delicious twist is what makes them special!