🧊 Meal Prep
← All recipes

Honey Lime Chicken Enchiladas

Source: https://www.thecookierookie.com/honey-lime-chicken-enchiladas/ Serves 4 · Prep 10 min (+30 min marinate) · Cook 20–30 min

❄️ FREEZE STAGE: Assembled, UNBAKED

  • Freeze at: Fully assembled in the baking pan with sauce and cheese on top, before baking.
  • How: Cover the dish tightly (or use a freezer-safe pan wrapped in plastic + foil). Keeps up to 3 months.
  • Cook: Thaw overnight in the fridge, then bake 350°F for ~30 min until bubbling and browned. Optionally broil ~5 min for a crispy cheese top.

Ingredients

  • ⅓ cup honey (plus more for garnish)
  • ¼ cup fresh lime juice (from 2 limes)
  • 1 tbsp ancho chili powder
  • ½ tsp garlic powder
  • 1 lb shredded cooked chicken
  • 2 cups green mole sauce (e.g. Doña Maria)
  • 8 flour tortillas (soft wheat preferred)
  • 2 tbsp Boursin or other garlic spreadable cheese
  • 1 lb shredded Monterey Jack, divided
  • ½ cup heavy cream

Method

  1. Preheat oven to 350°F. Spray a 9×13 pan with nonstick spray.
  2. Mix honey, lime juice, chili powder, garlic powder; toss with the shredded chicken.
  3. Marinate the chicken at least 30 min.
  4. Spread a thin layer of mole sauce over the bottom of the pan.
  5. Spread ~¼ tbsp Boursin thinly across each tortilla.
  6. Fill each tortilla with marinated chicken and a generous amount of cheese; drizzle a little honey before closing. Save the remaining marinade.
  7. Mix remaining mole sauce with the cream and leftover marinade.
  8. Pour sauce over the enchiladas; top with more cheese. ← Freeze here if make-ahead.
  9. Bake 30 min until brown and crispy on top. Optionally broil ~5 min.

Storage (from source)

  • Fridge: airtight, up to 3 days; reheat microwave or 350°F for 15–20 min.
  • Freezer: see freeze box above.