Creamy green chicken enchiladas recipe with shredded chicken, honey lime marinade, and cheddar cheese. This is super easy to whip up and the creamy sauce on top of the casserole is out of this world delicious. 

I love chicken enchiladas.

I ESPECIALLY love creamy chicken enchiladas, and when you throw in a honey and lime marinade on top of that, oh my.

I like shredded chicken the best in chicken enchiladas.

I find that shredded chicken enchiladas help the flavors to blend more completely and it tastes more like a casserole, than individual enchiladas.

The green enchilada sauce combined with the garlic powder, honey, and lime is so wonderful with the chicken and freshly shredded cheddar cheese.  My family devoured this dish.

One of the best parts about these easy chicken enchiladas is that you can make it ahead of time, store in the fridge, then pop in the oven for dinner.  Love the flexibility.

How to Make Chicken Enchiladas Casserole?

This dish can be considered an enchilada casserole.  With the green enchilada sauce and heavy cream blended together with the melting cheese over the enchiladas, all of the parts converge together to form  a creamy and delicious casserole.  The key to creating the “casserole” type of feel is the sauce covering the tortillas, making them soft and easy to scoop up with your fork or spoon.

Can Chicken Enchiladas Be Made Ahead of Time?

Yes, Absolutely!  After putting together the casserole, wrap plastic wrap tightly around baking dish and store in fridge for up to 2 days.  Place in oven and cook for 5-10 more minutes than shown in the recipe.  To create a better melted cheese, sprinkle the shredded cheese on top right before placing in oven.

Hope you enjoy this dish as much as we did!

You might also like:

Homemade Shepherd’s Pie

Tamale Pie with Cornmeal Crust

Taco Casserole

SAVE THESE CHICKEN ENCHILADAS TO YOUR “DINNER” PINTEREST BOARD!

                     And, let’s be friends on Pinterest!  I’m pinning delicious recipes all the time.

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Chicken Enchiladas with Honey and Lime

Creamy green chicken enchiladas recipe with shredded chicken, honey lime marinade, and cheddar cheese. This is super easy to whip up and the creamy sauce on top of the casserole is out of this world delicious.

Course Dinner

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 8

Calories 532 kcal

Ingredients

Marinade

• 6 tbsp honey
• 5 tbsp freshly squeezed lime juice
• 1 tbsp chili powder
• 1/2 tsp garlic powder

Enchiladas

• 1 1/2 lb chicken, cooked and shredded
• 1 16 oz can green enchilada sauce
• 7-8 flour tortillas (burrito size)
• 2 cups freshly shredded cheddar cheese
• 1 cup heavy cream

Instructions

1. In a small bowl, whisk together marinade ingredients.  In a ziploc bag, add shredded chicken with marinade, and toss to combine.  Leave in refrigerator for 30 minutes for flavors to mingle.

2. Preheat oven to 350 degrees.

3. Pour 1/2 cup green enchilada sauce on bottom of 13x9 baking dish.  Fill the tortillas with chicken and  cheese (use only 1 cup of cheese for filling and 1 cup for sprinkling on top).  Roll the enchiladas, and place in dish.

4. Mix remaining green enchilada sauce with heavy cream.  Pour over enchiladas.  Sprinkle the top with remaining freshly shredded cheddar cheese.

5. Bake in preheated oven for 30 minutes, or until brown and crispy on top.  Enjoy!!  Serve with shredded iceberg lettuce, and chopped tomatoes.  So yummy!!

Recipe Notes

Adapted from Six Sisters Stuff