Honey Lime Salsa Verde Chicken Enchiladas
This Salsa Verde Chicken Enchiladas are a tantalizing combination of robust seasonings, tender chicken and sweet and tangy heat infused and smothered with Pepper Jack cheese.  They are my most requested recipe and about to become YOUR most requested easy chicken enchilada recipe!  This chicken enchiladas recipe is can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later.  They also make terrific leftovers – even with eggs for breakfast!
    Servings Prep Time
    6-8 30minutes
    Cook Time
    Servings Prep Time
    6-8 30minutes
    Cook Time
    Honey Lime Salsa Verde Chicken Enchiladas
    • 4 chicken breasts(1 1/2 pounds)
    • 2cups Homemade Salsa Verde(or 1 16 oz. jar like mild Herdez)
    • 8-10 flour tortillas
    • 3cups shredded pepper jack cheese
    • 2cups shredded Monterey jack cheese(optional for EXTRA cheesiness)
    10 Minute Marinade
    • 1/3-1/2cup honey
    • 1/2cup lime juice
    • 1tablespoon chili powder
    • 1teaspoon onion powder
    • 1teaspoon garlic powder
    • 1/2teaspoon smoked paprika
    • 1/2teaspoon cumin
    • 1/2teaspoon salt
    • 1/4-1teaspoon chipotle powder(1 is very spicy)
    • dash-1/4 teaspoon cayenne pepper(optional for spicy)
    • 1/4teaspoon black pepper
    • sour cream
    • cilantro
    • Avocados
    1. To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
    2. In a large bowl, whisk together the 10 Minute Marinade ingredients then add the shredded chicken. Let marinate 10 minutes.
    3. Meanwhile, lightly spray a 9×13 baking dish with nonstick cooking spray and pour 1/4 cup salsa verde evenly over the bottom (it will barely cover), reserving the remaining salsa verde.
    4. Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. (Optional but recommended)
    5. After chicken has been sitting 10 minutes, remove chicken to a plate, letting excess marinade drip back into the bowl. To the remaining marinade, whisk in the remaining salsa verde. Set aside.
    6. Begin assembling enchiladas by filling each tortilla evenly with chicken filling and 2 cups pepper jack cheese and optional 1 cup Monterrey Jack cheese (for the cheese lover). Roll up each tortilla and place, seam side down, in the salsa verde coated baking dish. Repeat process until all tortillas are filled.
    7. Pour the remaining honey/lime/spice/salsa verde sauce over the enchiladas and cover with remaining 1 cup Pepper Jack cheese and optional 1 cup Monterey Jack cheese.
    8. Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden.
    Recipe Notes


    *If you are not adding any cayenne pepper and only using 1/2 teaspoon chipotle chili powder, then only add 1/3 cup honey. The sweetness of the 1/2 cup honey balances out the extra spice of the cayenne and 1 teaspoon chipotle chili powder.


    These Salsa Verde Chicken Enchiladas are a great make-ahead dinner! Just keep in mind, that the longer the tortillas sit, the softer they become, which doesn’t bother us at all, but I just want you to be aware.

    1. To make chicken enchiladas ahead, prepare them according to directions, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours.
    2. You can bake the enchiladas straight from the refrigerator and increase the baking time by approximately 10 minutes or until they are hot and bubbly and completely heated through.


    1. Assemble enchiladas up to the point of adding the cheese on top.  You can add the cheese, but the cheese will have a better texture if you add it just when you’re ready to bake.
    2. Wrap the pan tightly in plastic wrap a couple times then then cover with foil.  Label and freeze for up to three months.
    3. When ready to eat, let enchiladas thaw in the fridge overnight.
    4. Add cheese, cover and bake at 350 degrees for 30 minutes.  Remove foil and continue to bake for an additional 5-10 minutes or completely heated through.
    5. Alternatively, you can bake enchiladas from frozen at 375 degrees F for 45 minutes or until heated through.