Okay, I know what you’re thinking – honey and lemon in enchiladas? Have I completely lost my mind? Trust me, I had the exact same reaction when my neighbor mentioned this “weird” enchilada recipe her grandmother used to make. But here’s the thing: sometimes the most unexpected flavor combinations turn out to be pure genius, and these Honey-Lemon Chicken Enchiladas are living proof of that.
I was skeptical until I actually tried them. The honey adds this subtle sweetness that balances out the tangy lemon and rich cheese, while the chicken stays incredibly tender and flavorful. It’s like traditional Mexican comfort food decided to have a Mediterranean vacation, and honestly? The results are spectacular. Now these are hands-down our most requested dinner, and I’ve stopped questioning why something this delicious took me so long to discover.
Why You’ll Love These Honey-Lemon Chicken Enchiladas
• Unique flavor profile – Sweet, tangy, and savory all in one bite that’ll make your taste buds do a happy dance • Make-ahead friendly – Assemble them earlier in the day and just pop in the oven when ready • Uses rotisserie chicken – Skip the cooking step and use store-bought for ultimate convenience • Kid-approved – The honey makes them appealing to picky eaters who usually run from “weird” food • Freezer-friendly – Make a double batch and freeze one for those crazy busy weeks
Ingredients
For the Honey-Lemon Chicken Filling:
- 3 cups cooked chicken, shredded (rotisserie works perfectly)
- ¼ cup honey
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh cilantro, chopped
For the Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- Pinch of cinnamon
- 2 cups (480ml) chicken broth
- 1 can (6 oz) tomato paste
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
For Assembly:
- 12 corn tortillas (6-inch)
- 2 cups (200g) shredded Mexican cheese blend
- ½ cup (50g) crumbled queso fresco or feta cheese
- ¼ cup red onion, finely diced
- Additional cilantro for garnish
Equipment You’ll Need
- 9×13-inch baking dish
- Large mixing bowl
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Kitchen tongs
Step-by-Step Instructions
- Preheat and prep. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a bit of oil.
- Make the enchilada sauce. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Add the chili powder, cumin, garlic powder, oregano, salt, and cinnamon. Cook for another 30 seconds until fragrant.
- Finish the sauce. Gradually whisk in the chicken broth, making sure no lumps form. Add the tomato paste, honey, and apple cider vinegar. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. It should coat the back of a spoon. Remove from heat and set aside.
- Prepare the chicken filling. In a large bowl, combine the shredded chicken, honey, lemon juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, pepper, and cilantro. Mix everything together until the chicken is well coated. Let this sit for 5 minutes to let the flavors meld.
- Warm the tortillas. Wrap the corn tortillas in damp paper towels and microwave for 45-60 seconds, or warm them individually in a dry skillet for 15-20 seconds per side. You want them pliable so they don’t crack when you roll them.
- Assemble the enchiladas. Spread about ½ cup of the enchilada sauce in the bottom of your prepared baking dish. Take one tortilla, add about ⅓ cup of the chicken filling down the center, sprinkle with a bit of Mexican cheese, then roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
- Top and bake. Pour the remaining enchilada sauce over the top of the rolled enchiladas, making sure they’re mostly covered. Sprinkle with the remaining Mexican cheese and the crumbled queso fresco.
- Bake to perfection. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and starting to brown in spots.
- Rest and serve. Let the enchiladas rest for 5 minutes before serving. Garnish with diced red onion, fresh cilantro, and any other toppings you like.
Substitutions and Variations
Gluten-Free: Use gluten-free flour for the sauce roux, or skip the roux entirely and thicken with a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water).
Dairy-Free: Use dairy-free cheese alternatives or skip the cheese entirely and add extra avocado and cilantro for richness.
Different Proteins:
- Leftover turkey – Perfect for post-holiday meals
- Pork carnitas – Adds a rich, savory element
- Black beans and veggies – For a vegetarian version that’s just as satisfying
Spice Level Adjustments:
- Milder: Reduce chili powder to 1 tablespoon and skip any cayenne
- Spicier: Add diced jalapeños to the filling or a pinch of cayenne to the sauce
Sauce Shortcuts: If you’re pressed for time, use a good-quality store-bought enchilada sauce and just stir in 1 tablespoon of honey to get that sweet element.
Pro Tips and Common Mistakes to Avoid
Don’t skip the honey in the sauce. I know it sounds weird, but that little bit of sweetness in the sauce ties everything together and balances the acidity from the tomatoes.
Warm those tortillas properly. Cold tortillas will crack when you try to roll them, and nobody wants enchilada filling all over their counter. Take the extra minute to warm them up.
Layer your flavors. The honey-lemon chicken filling should be well-seasoned on its own. Don’t rely on the sauce to do all the flavor work.
Don’t overfill the tortillas. About ⅓ cup of filling per tortilla is plenty. Too much and they won’t roll properly or will burst open during baking.
Let them rest after baking. Those 5 minutes of resting time help everything set up so your enchiladas don’t fall apart when you serve them.
Make-Ahead, Storage, and Reheating
Make-Ahead: These are perfect for meal prep! Assemble the enchiladas completely, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. Add about 10 extra minutes to the baking time if cooking from cold.
Storage: Leftover enchiladas keep in the refrigerator for up to 4 days. Store them covered in the same baking dish or transfer to airtight containers.
Freezing: You can freeze assembled (but unbaked) enchiladas for up to 3 months. Wrap the entire dish tightly with plastic wrap and aluminum foil. Thaw overnight in the refrigerator before baking, then follow the original baking instructions.
Reheating: Cover with foil and reheat in a 350°F (175°C) oven for 15-20 minutes until heated through. Individual portions can be microwaved for 1-2 minutes, but the oven method keeps the texture better.
Serving Suggestions
These enchiladas are pretty substantial on their own, but they’re even better with some classic Mexican sides:
Mexican rice – The perfect base to soak up any extra sauce that escapes the enchiladas.
Refried beans – Creamy beans balance out the tangy-sweet flavors beautifully.
Fresh toppings bar – Set out diced avocado, sour cream, pickled jalapeños, and extra cilantro so everyone can customize their plate.
Simple side salad – A crisp salad with lime vinaigrette cuts through all that rich, cheesy goodness.
The leftovers are amazing too. Some people actually prefer them the next day when all the flavors have had time to really meld together. And honestly? They make an incredible breakfast with a fried egg on top – don’t judge until you try it!
Approximate Nutrition (Per Serving, Makes 6 servings)
- Calories: 465
- Protein: 28g
- Carbohydrates: 38g
- Fat: 22g
- Fiber: 5g
- Sodium: 920mg
Note: Nutrition values are estimates and will vary based on specific ingredients and cheese used.
Frequently Asked Questions
Q: Can I use flour tortillas instead of corn? A: You can, but corn tortillas are traditional and hold up better to the sauce. If you use flour tortillas, go with the smaller 6-8 inch size and be extra gentle when rolling.
Q: The honey-lemon combination sounds weird. Are you sure this works? A: I totally get the skepticism! But the honey adds just a subtle sweetness that balances the acidity of the lemon and tomatoes. It’s not overpowering – just adds complexity to the overall flavor.
Q: Can I make my own enchilada sauce ahead of time? A: Absolutely! The sauce can be made up to 3 days ahead and stored in the refrigerator. Just reheat gently before using, and whisk in a splash of broth if it gets too thick.
Q: What if I can’t find queso fresco? A: Crumbled feta cheese works as a great substitute, or you can just use extra Mexican cheese blend. The queso fresco adds a nice creamy texture, but it’s not essential.
Q: My enchiladas always fall apart when I serve them. What am I doing wrong? A: Two things: make sure you’re rolling them tight enough, and definitely let them rest for those 5 minutes after baking. That cooling time helps everything firm up.
Printable Recipe Card
Honey-Lemon Chicken Enchiladas
Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Serves: 6
Chicken Filling:
- 3 cups shredded cooked chicken
- ¼ cup honey
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp each: cumin, chili powder
- ½ tsp smoked paprika
- Salt, pepper, cilantro to taste
Sauce:
- 2 tbsp olive oil + 2 tbsp flour
- 3 tbsp chili powder, 1 tsp cumin
- ½ tsp garlic powder, ¼ tsp oregano, salt, pinch cinnamon
- 2 cups chicken broth, 6 oz tomato paste
- 1 tbsp honey, 1 tbsp apple cider vinegar
Assembly: 12 corn tortillas, 2 cups Mexican cheese, ½ cup queso fresco
Instructions:
- Preheat oven to 375°F (190°C), grease 9×13 dish
- Make sauce: cook flour in oil 1 min, add spices 30 sec, whisk in broth, tomato paste, honey, vinegar. Simmer 8-10 min
- Mix chicken with honey, lemon juice, oil, garlic, and spices
- Warm tortillas, fill with ⅓ cup chicken mixture, roll and place in dish
- Top with sauce and cheese, bake covered 20 min, uncovered 10-15 min
- Rest 5 minutes before serving
Storage: Refrigerate up to 4 days, freeze assembled (unbaked) up to 3 months
There you have it – the enchilada recipe that’ll make you question everything you thought you knew about Mexican food! Ever wondered why more people don’t experiment with sweet and savory combinations? Sometimes the best discoveries happen when you’re brave enough to try something that sounds completely crazy. FYI, these have converted more than a few skeptics at our dinner table .
Honey-Lemon Chicken Enchiladas
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Kitchen tongs
Ingredients
- 3 cups shredded cooked chicken (rotisserie recommended)
- 0.25 cup honey
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro, chopped
- 2 tbsp olive oil (for sauce)
- 2 tbsp all-purpose flour
- 3 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.25 tsp dried oregano
- 0.25 tsp salt
- 1 pinch cinnamon
- 2 cups chicken broth
- 1 can (6 oz) tomato paste
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 12 corn tortillas (6-inch)
- 2 cups shredded Mexican cheese blend
- 0.5 cup crumbled queso fresco or feta
- 0.25 cup red onion, finely diced
- extra cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease 9×13-inch baking dish.
- Make sauce: heat oil, whisk in flour 1 min. Stir in spices 30 sec. Gradually whisk in broth, tomato paste, honey, vinegar. Simmer 8–10 min until slightly thickened.
- In large bowl, mix shredded chicken with honey, lemon juice, oil, garlic, cumin, chili powder, smoked paprika, salt, pepper, and cilantro. Let sit 5 min.
- Warm tortillas in microwave (wrapped in damp paper towels) 45–60 sec or in dry skillet 15–20 sec per side until pliable.
- Spread ½ cup sauce in baking dish. Fill each tortilla with ⅓ cup chicken mixture + a sprinkle of cheese, roll tightly, and place seam-side down. Repeat with all tortillas.
- Top rolled enchiladas with remaining sauce, sprinkle with cheese blend and queso fresco.
- Cover with foil, bake 20 min. Remove foil, bake 10–15 min more until bubbly and golden in spots.
- Rest 5 min before serving. Garnish with red onion and cilantro.
