Spicy Honey Lime Enchiladas

11 May

As I’m sitting here enjoying my delicious left overs, it dawned on me that these enchiladas are just too fantastic not to share! Not only delicious, but different and simple!

Spicy Honey Lime Enchiladas


(Papa and I like it spicy.. feel free to choose not to include any spice factors with an * if you are not a fan of heat)

Ingredients –

7 tablespoons Honey
Juice of 1 and 1/2 limes
1 tablespoon chili powder
*1 tablespoon Sriracha
*1 teaspoon red pepper flakes
*1 can Rotel Hot Diced Tomatoes with Habaneros (have mild options with chilies instead)
4 cups chicken, cooked and shredded (about 2 large breasts or 6 tenderloins)
1 can black beans rinsed and drained
Tortillas (medium sized corn or flour)
1 large can Green Enchilada Sauce

2.5 cups shredded cheddar cheese
1/4 cup chopped green onion

Cooking Instructions-

Preheat oven to 350F

Boil Chicken until cooked through. Let cool, then shred and set aside.

Mix together the Honey, lime juice, chili powder, red pepper and sriracha until it is no longer the thick consistency of honey.

Marinate chicken in sauce for at least 1 hour (the longer the chicken sits in this sweet spicy goodness.. the tastier your enchiladas will be)

Cover bottom of 9″x13″ baking dish with a thin layer of enchilada sauce.

Assemble enchiladas by placing a thin layer of cheese in middle, spoonful of beans, spoonful of diced Rotel tomatoes, and heaping spoonful of chicken. Roll up tortilla and place in baking dish. Continue process until baking dish is full. Top with remaining sauce but do not drown the enchiladas, it is ok to have some left over if necessary. Sprinkle diced green onions and remaining cheese over the dish.

Bake for 25-35 minutes until cheese is bubbly and edges are crisp.

I added a dab of sour cream over mine before eating..I suggest you do the same! (unless you’re a boring picky eater like Papa) The creaminess of the sour cream with the sweet and spice of the enchiladas goes perfectly together.



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