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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!

Nutrition

Calories: 465kcalCarbohydrates: 38gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 920mgPotassium: 680mgFiber: 5gSugar: 12gVitamin A: 1200IUVitamin C: 12mgCalcium: 280mgIron: 4mg
Keyword chicken enchiladas, honey lemon enchiladas, rotisserie chicken recipe, sweet and savory dinner
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