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Honey-Lemon Chicken Enchiladas

Honey-Lemon Chicken Enchiladas

The Crispy Chef
Sweet, tangy, and savory all in one bite – these Honey-Lemon Chicken Enchiladas combine tender shredded chicken with a homemade honey-spiked enchilada sauce, melty cheese, and warm tortillas. A comforting Mexican-inspired dish with a surprising flavor twist that totally works.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican-Inspired
Servings 6 servings
Calories 465 kcal

Equipment

  • 9x13-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 9x13-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.

Notes

Use rotisserie chicken for ultimate convenience. Can be made ahead or frozen unbaked for up to 3 months. Corn tortillas hold up best, but flour tortillas can be substituted. Honey balances acidity, so don’t skip it!
Keyword chicken enchiladas, honey lemon enchiladas, rotisserie chicken recipe, sweet and savory dinner