Wednesday, August 12, 2015

Honey Lime Chicken Enchiladas (Freezer Friendly!)

Honey Lime Chicken Enchiladas (adapted from
4 chicken breasts, cooked and shredded
1/3 cup honey
1 lime, juiced
1 T chili powder (I usually use less than 1 T. and add a little bit of chipotle chili powder too)
1/2 tsp garlic powder
1 cup green enchilada sauce
2 ¼ cups 505 green chile sauce
4 cups shredded cheese (cheddar, pepperjack, montery jack all work)
2-3 oz. cream cheese (optional)
1/4 c. green chilies (optional, I just love green chilies so I add them)
8 flour tortillas

1)  Combine honey, lime juice, chili powder and garlic powder in a bowl.
2)  Add shredded chicken to honey mixture and stir to coat chicken. Set aside.
3) Combine enchilada sauce and green chile sauce in a small bowl.
4) Pour 1 cup of the green sauce mixture in the bottom of the pan and spread to coat.
5) Place 1/8 of chicken mixture and 1/3 cup cheese in a flour tortilla. Roll tortilla and place it in pan, seam side down. Continue with remaining tortillas.
6) Top enchiladas with remaining green sauce and any extra cheese.
7) Bake at 350 degrees for 20-30 minutes or until hot and bubbly. 

Freezer Meal Instructions:
Follow steps 1-6 above. Cover with a double layer of foil and freeze. 

To heat: Tent foil over top of enchiladas.  Bake at 350 degrees for 1 hr. 15 minutes. Uncover and continue to bake for 20-30 minutes or until heated through and cheese is melted.


  1. We're making these tomorrow for a couple in our ward. Hoping I can find some decent green chile sauce at the grocery store tonight since apparently we're now out of what we brought from NM. (Crossing my fingers!)

    1. Oh my gosh!! These were delicious! I brined the chicken for 30 min, then cooked them on our grill/smoker (instead of boiling like I usually do), and these were the best I've ever had them.