Honey Lime Chicken Enchiladas

This is a recipe that everyone needs to experience in their life.  When I die this will be on the menu in heaven.  The combination of the flavors in this is amazing!  My little eight year old declared this one of the best meals ever. The whole family loved it and I know that yours will too!    

Rating: 5 stars   DIfficulty of Recipe: 3 stars

How I changed it: Kept it the same!
Things I may do differently next time:  Absolutely nothing!
Will I make it again? Definately! 
Recipe From: Favorite Family Recipes

1 small, onion, peeled & diced (use a sweet onion if you can find it)

3 chicken breast halves
1/2 c. chicken broth
1 Tbsp. chili powder
1 tsp. garlic, minced (2-3 cloves)
salt & pepper (to taste)
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
8-10 flour tortillas
1 lb. Monterey jack cheese, shredded
16 ounces green enchilada sauce 
1/2 c. heavy cream
Saute onion in a little butter until it becomes transparent and soft. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don’t want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it… keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). While chicken is marinating spray a 9×13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings. *If you don’t have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.
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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. How about linking this in to Food on Friday: Marinades and Rubs? Cheers

  2. From Sugar Cookies to Peterbilts says:

    I love your recipes! We sure love the same foods 🙂 Putting this one on the menu for next week!

  3. Leslie @ Violet Imperfection says:

    I looooooove this recipe, it is so delicious. My husband and I love the chicken part so much sometime I just make the chicken and top salads with it. So yummy! Thanks for following my blog, I am now following yours.

  4. I made these for dinner tonight, and they were a HIT! The tangy lime flavor was a refreshing change from the usual enchilada recipe. Alyssa keep up the good work on your reviews. I have enjoyed them!

  5. Can you marinate the chicken overnight? I’m just wondering if the honey in the marinade would cause it to harden if refrigerated for too long.

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