Honey Lime Salsa Verde Enchiladas

These Salsa Verde Chicken Enchiladas are Patrick’s #1 FAVORITE ENCHILADAS!

These Salsa Verde Chicken Enchiladas are my most requested recipe and about to become YOUR most requested enchilada recipe! They’re easy to make with store-bought rotisserie chicken, (or I’ve included instructions to make your own), that becomes out-of-this-world flavorful with a quick bath of honey, lime, salsa verde, and seasonings. This recipe 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!

salsa verde chicken enchiladas in a white casserole dish with cilantro



Happy Memorial Day Weekend!  This Memorial Day, Patrick and I also celebrated our 8 year wedding anniversary!  I won’t get too mushy and gushy, because you can read all of that in “Our Love Story,” but I have to say, I am more madly in love with my husband than ever before – especially after this crazy last year (I’m still updating my Next Chapters) starting with finding out I would need a kidney transplant (January 2013), almost going into a diabetic coma and Patrick saving my life (April 2013), Patrick rushing me to the hospital for appendicitis (June 2013), my mom being disqualified as my kidney donor (July 2013), supporting me through my iron infusions, no energy, and crazy swollen legs and feet (because my kidneys weren’t flushing out the fluid) – so swollen I could no longer wear jeans and only wear 1 of my MANY pairs of shoes that still fit (summer – October 2013), and finally through my kidney transplant and recovery (October 2013).

All the craziness reminds me of the line in “My Big Fat Greek Wedding”  when Maria is pinching herself that she and Ian are getting married and she jokes that any day he’s going to say, ” Yeah, right, you’re so not worth this.”

I don’t know how I got so lucky for him to think I am worth this – but I will take it!  And treat him right with the BEST Chicken Enchiladas on the planet!

easy chicken enchiladas

You’ll go crazy for these smothered Chicken Enchiladas with Green Sauce

I am A HUGE chicken enchiladas fan – because practically everything tastes better in a tortilla smothered with cheese and sauce! I’ve shared Jalapeno Chicken Enchiladas,Barbacoa Beef Enchiladas,Sweet Chili Chicken Enchiladas, Creamy Green Chili Chicken Enchiladas and Breakfast Ham and Cheese Enchiladas – but this Salsa Verde Chicken Enchiladas recipe is still our go-to favorite and Patrick’s #1 favorite…EVER!!! So, I thought it fitting I share Patrick’s favorite food while I celebrate my marriage to my favorite man!

The honey and salsa verde are a match made in heaven -its a tangy sweet dance of perfection.  This chicken is sweet from the honey, slightly spicy from the salsa verde, pepper jack and spices (which you can tone down to your taste), with a burst of fresh citrus from the lime.  I absolutely adore this flavor combination.  I love it so much that this recipe was my inspiration for my Honey Lime Chipotle Fajita Burrito Bowls with Chipotle Lime Crema (a must try if you love honey lime or Mexican food!).

Now, there are many recipes out there with this combination, but what sets this recipe apart is the seasonings and 10 minute marinade. The chicken is combined with honey and lime juice and seasonings just for 10 minutes – you will be AMAZED at the flavor shredded, cooked chicken can soak up in 10 minutes!

These Salsa Verde Chicken Enchiladas recipe will do such a show stopping flavor tap dance on your tongue that you won’t be able to quiet the applause of your taste buds!

Ingredients for Honey Lime Chicken Verde Enchiladas

  • Chicken: Use chicken breasts to make your own rotisserie chicken or use 3 ½ cups shredded rotisserie chicken.
  • Salsa verde: Use one 16 oz. jar salsa verde, like Herdez brand, or 2 cups Homemade Salsa Verde.
  • Tortillas: I’ve gone with flour tortillas in this recipe so the flavor doesn’t compete with the filling. If you really want to use corn, then make sure to use quality corn tortillas so they don’t tear, or I recommend lightly toasting them in a skillet first.
  • Cheese: A combo of both pepper Jack cheese and Monterey Jack cheese will give you buttery creaminess with the most flavor without being too spicy.
  • Honey: You’ll want to use 1/3-1/2 cup honey depending on how sweet you want the salsa verde chicken enchiladas. I recommend starting with less and adding more to taste.
  • Lime juice: You can use fresh or bottled lime juice.
  • Seasonings: A combination of chili powder,onion powder, garlic powder, smoked paprika, cumin, salt, pepper, chipotle pepper and cayenne pepper enliven these salsa verde chicken enchiladas with FLAVOR! You can customize the heat by using more or less chipotle pepper and choosing whether or not to add cayenne pepper for more heat.
top view of salsa verde chicken enchiladas in a white baking dish


You can use your own shredded chicken or rotisserie chicken for this easy chicken enchilada recipe.  I love using rotisserie chicken because it is lightly seasoned and juicy.   You will need about 3 ½ cups shredded chicken for this recipe.


While I love rotisserie chicken, I often don’t have one – or a whole, uneaten one on hand, so I usually make my own shredded chicken for chicken enchiladas.   It is super easy and all you need is chicken and chicken broth!

  1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
  2. Add one-pound chicken breasts pounded thin (2-3 breasts) and cook 3-5 minutes, or until golden brown on one side.
  3. Flip chicken and add 2 cups chicken broth.  Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes or until chicken is tender enough to shred.  You may need to add more chicken broth if it is already absorbed when you flip your chicken over.  You may substitute the chicken broth with water, but chicken broth will infuse your chicken with more flavor.
  4. Remove chicken from skillet and let rest 5 minutes before shredding.
salsa verde chicken enchiladas with pepper jack cheese

How to make Honey Lime Verde Enchiladas

  • Step 1: Marinate chicken. To make these the BEST chicken enchiladas, the flavors don’t just “sit” on the chicken, they penetrate the chicken! Soak the shredded chicken for just 10 minutes in a bath of honey, lime, chili powder, smoked paprika, cumin, chipotle powder, garlic, etc., to transform plain chicken into out of this world chicken.
  • Step 2: Toast tortillas. While your chicken is “marinating,” lightly toast your tortillas. This step is optional but we highly prefer the texture of toasted tortillas. They still soften in the chicken enchiladas, but they don’t become mushy.
  • Step 3: Assemble. Top each tortilla with pepper jack cheese, optional 1 cup Monterrey Jack cheese, then roll up and place in the baking dish. Smother with salsa verde sauce and more cheese.
  • Step 4: Bake. Sit back and relax while the honey, lime, salsa verde, cheesy chicken deliciousness bubbles into golden cheesy bliss.

How long to bake Chicken Enchiladas Verde

Bake chicken enchilada at 350 degrees for 30 minutes, or until the cheese is melted and the edges of the enchiladas are bubbling.  You can broil the top until the cheese is golden in spots, but take care not to broil for too long or the cheese won’t be as gooey – and we all want GOOEY cheese!

Tips for making Salsa Verde Enchiladas

  • Use jarred mild salsa verde as opposed to canned green enchilada sauce.  They are similar but not the same.
  • You can use flour or corn tortillas.  If you use corn tortillas, just be aware they tend to fall apart more easily.  You will need to microwave the corn tortillas before using: working in batches, place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 50 seconds so they are warm and pliable. You can also lightly pan fry in a teaspoon of vegetable oil in a nonstick skillet.
  • You can make easy chicken enchiladas in a flash by using rotisserie chicken or making your own shredded chicken in advance and keeping it in the refrigerator or freezing it, then thawing it the night before making chicken enchiladas.
  • Shred the cheese yourself! Pre-shredded cheeses are coated in anti-clumping chemicals which makes it harder to melt.
  • You can prep the salsa verde enchiladas ahead of time in steps:  make/shred the chicken, fry the tortillas, marinate the chicken, OR completely assemble and refrigerate. See prep ahead instructions.
  • Toppings!  Top chicken enchiladas with all or some of your favorite toppings such as sour cream or Greek yogurt (highly recommend), cilantro, jalapenos, avocados, tomatoes, black olives, etc.
  • If you’re not sure how much cayenne pepper and/or chipotle pepper to add, use less heat and add hot sauce to spice up individual servings.
up close of half eaten salsa verde chicken enchiladas

Salsa Verde Chicken Enchiladas variations

I love these salsa verde enchiladas simple with chicken and cheese, but you can customize them in SO many different ways:

  • Add beans:  pinto beans, black beans and even refried beans are yummy!
  • Add vegetables: corn, zucchini, bell peppers, sweet potatoes, butternut squash, spinach, olives, jalapenos, etc.  Pick your favs!
  • Add rice or quinoa: add cooked rice or cooked quinoa directly into the filling for yummy texture.
  • Cheese: use more or less cheese depending on your cheesy desires. If you know you love spicy, then consider using all Pepper Jack cheese.
  • Swap protein:  although this recipe is salsa verde chicken enchiladas,” the recipe works well for shredded beef, ground beef, ground turkey, and ground chicken as well. You can also use any of my Mexican proteins (and skip the step of seasoning the protein in the recipe) such as  Chipotle Sweet Pulled PorkCrockpot Mexican Chicken10 Minute Mexican ChickenSalsa Verde Chicken, Beef BarbacoaCarnitas, or Mexican Ground Beef.

What to serve with Chicken Enchiladas with Green Sauce

These salsa verde chicken enchiladas are steal-the-show fantastic, they don’t need many sides. In fact, we love them just with rice and a big green salad.  If you’re looking to get a little more creative, they are also delicious with:

Chicken Verde Enchiladas Topping Suggestions

These salsa verde enchiladas are stand alone addicting, but as is the case with all Mexican food, whether it’s tacos, burritos, fajitas, tortilla soup, they are even better with toppings!   Here are some of our favs for this recipe:

  • Sour cream or Greek yogurt:  the bright tangy creaminess cuts through and compliments the earthy flavor profile.
  • Tomatoes: quartered cherry tomatoes or seeded, chopped Roma tomatoes or skip the plain tomatoes and use pico de gallo.
  • Pico de gallo:  is fresh tomato salsa that adds a vibrant, punchy freshness.  You can use my homemade pico de de gallo recipe or store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge.  Bring to room temperature before serving.
  • Cilantro:  if you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead for a fresh, zesty flair.
  • Guacamole:  use my homemade guacamole recipe (amazing!) I use in my Street Tacos, your favorite recipe or even use store bought.
  • Avocados: chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess. You might want to add a splash of lime juice if you use plain avocados.
  • Hot Sauce: pass around the hot sauce so individuals can customize the heat.
  • Jalapenos: you can also amp up the heat with chopped or sliced jalapenos or pickled jalapenos.
up close of a forkful of salsa verde chicken enchiladas

How to store Salsa Verde Enchiladas

How long do Verde Enchiladas last?

Chicken Enchiladas should be covered tightly in plastic wrap or foil and stored in the refrigerator.  When stored correctly, these Salsa Verde Chicken Enchiladas are good for about 5 days.

Freezing Chicken Enchiladas with Green Sauce

While some enchiladas don’t freeze as well due to a cream-based sauce, these Salsa Verde Chicken Enchiladas freeze great!   You can even double the recipe so you can enjoy one casserole now and one later. I like to freeze my chicken enchiladas in a disposable pan for easy cleanup, but any 9×13 pan will also work.  To freeze enchiladas:

  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.

I hope you love these Honey Lime Salsa Verde Chicken Enchiladas as much as we do!


You can reheat individual servings of Salsa Verde Chicken Enchiladas in the microwave until heated through or you can reheat the entire pan in the oven. To reheat enchiladas in the oven, cover pan with foil and bake at 350 degrees F until heated through, approximately 30-35 minutes.

Chicken Enchiladas Verde FAQs


For this recipe you will want a jar of salsa verde or homemade salsa verde- which is NOT the same as green enchilada sauce.
Salsa verde: is typically made of roasted tomatillos, serrano or jalapeno peppers, onion, garlic, lime juice and cilantro.  The ingredients are blended together to create a smooth salsa and left RAW.
Green enchilada sauce: contains all of the same ingredients with the addition of flour and chicken broth to create a roux.  The sauce is simmered until thickened which mellows the punch of the ingredient.
If all you have on hand is green enchilada sauce, I’m sure that will work fine, but next time go with salsa verde-after all, they are Salsa Verde Chicken Enchiladas!


These Salsa Verde Chicken Enchiladas can be as mild or as spicy as YOU would like.  No matter how spicy you would like the end result, I suggest starting with a jar of MILD salsa verde.  This way you can add heat, but if you start with a jar of HOT salsa verde, you can’t take it away!
The customizable heat in this chicken enchiladas recipe comes from the chipotle chile powder and the cayenne pepper.  If you know you don’t like very much heat, you can use just ¼ teaspoon chipotle chile powder and omit the cayenne completely. For the spiciest enchiladas, you can use up to 1 teaspoon chipotle chile powder and 1/ teaspoon cayenne pepper.

What is the secret to non-soggy enchiladas?

The secret to non-soggy enchiladas is to toast the tortillas before filling and rolling. The toasting process helps remove excess moisture from the tortillas, making them less prone to becoming soggy when exposed to the enchilada sauce. Secondly, toasting enhances the tortillas’ structural integrity by creating a protective barrier that slows down the absorption of liquid. This extra step not only contributes to a desirable texture but also ensures that the tortillas hold up better during baking, maintaining their form and preventing them from breaking down into a mushy consistency.


up close of taking a bite of salsa verde chicken enchiladas




©Carlsbad Cravings by CarlsbadCravings.com

Chicken Enchiladas Verde

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: 6 -8
Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 30 minutes

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  • 4 chicken breasts (1 ½ pounds)
  • 2 cups Homemade Salsa Verde (or 1 16 oz. jar like mild Herdez)
  • 8-10 flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
  • 3 cups shredded pepper jack cheese
  • 2 cups shredded Monterey jack cheese (optional for EXTRA cheesiness)

10 Minute Marinade


  • sour cream
  • cilantro
  • Avocados


  • 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.
  • Marinade: In a large bowl, whisk together the 10 Minute Marinade ingredients then add the shredded chicken. Let marinate 10 minutes. Meanwile…
  • If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.
  • If using flour tortillas: Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. (Optional but recommended)
  • Prep pan: Meanwhile, lightly spray a 9×13 baking dish with nonstick cooking spray and pour ¼ cup salsa verde evenly over the bottom (it will barely cover), reserving the remaining salsa verde.
  • Sauce: 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.
  • Assemble: 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.
  • 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.
  • Bake: Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden.



*If you are not adding any cayenne pepper and only using ½ teaspoon chipotle chili powder, then only add ⅓ cup honey. The sweetness of the ½ cup honey balances out the extra spice of the cayenne and 1 teaspoon chipotle chili powder.

How to Microwave Corn Tortillas

Flash frying the corn tortillas gives them texture, prevents them from tearing and enhances the flavor. You can microwave the tortillas instead but it’s not as foolproof. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 60 seconds so they are warm and pliable. Fill and roll tortillas while they’re still warm then repeat with remaining tortillas.


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.

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  1. Paula Parker says

    Wow! Great presentation! Looks yummy as well. You cook this and they will know you love them!!!!

    • Jen says

      LOL! So true! Amazing how we can express our love through food 🙂

    • Jen says

      Thank you! You can never go wrong with a little chipotle! Has to be one of my favorite spices!

    • Jen says

      I am so late at responding Sophia! Thank you so much for commenting on my enchiladas and your congrats! I truly am one lucky girl 🙂

  2. Alis says

    This looks so good and presented so well! I love the thought of pepperjack.

    • Jen says

      Thank you so much! I love pepperjack in everything – its a weakness 🙂 Thanks for stopping by!

    • Jen says

      Thank you so much! I am excited for you to try them!

  3. suzyhomemaker says

    What a great twist on plain old enchiladas (which is usually what I make) And yes I will be adding the Monterrey jack for extra cheesiness!

    • Jen says

      So happy you are right there with me on the “extra cheesiness” – extra cheesiness is always a good thing in my book! Thanks for stopping by!

    • Jen says

      Thank you Nancy! And I’m not going to be shy about saying yes it does 🙂

  4. sarah says

    I made a few adaptations to what I had on hand but overall these were absolutely delicious! I added some browned onion, red bell pepper and zucchini to the mix b/c I had to have some veggies. Thank you for a delicious recipe!

    • Jen says

      I am so happy they turned out delicious using what you had on hand and I LOVE your additions – YUM! Thanks for letting me know they were a success!

  5. Jill says

    Where do you find chipotle powder? I’ve never seen it. Thanks.

    • Jen says

      Hi Jill, it should be in the spices section of any grocery store – I’ve even seen it at Wal-Mart and Target. Good luck, hope you can find it! Worse comes to worse, there is always amazon 🙂 but you should be able to find it.

    • jenn says

      Penzy’s spices carries it and can be ordered online.

  6. Angela says

    These look incredible!!! Pinned and can’t wait to try them!

    • Jen says

      Thank you so much Angela, you are so sweet! I am excited for you to try them as well and to hear what you think :)!

  7. jenn says

    Discovering your recipe on Pinterest, I was trying to be well prepared for the work week and make these up ahead of time on Sunday, so on Tuesday I can come home and chuck them in the oven after a long day of work. That almost didn’t happen. UM. You need to put A WARNING LABEL on this or something. I had the chicken all done and soaking in honey, lime, spicy goodness and that’s when it happened. I took a bite. Just a little bite really. Yeeeaaaah….. I. COULD. NOT. STOP. EATING. THE. CHICKEN. That would not bode well for completing this recipe. It was so amazingly delicious! My child came to investigate what the nom-ing noises were, coming from the kitchen. Then she took a bite, and a small bowl and then came back with her greedy little fingers begging for more. At this point I was in a rush to get them made up before the chicken portion all but disappeared. That’s when dear hubby showed up with HIS bowl and greedy little fingers. Needless to say our pan of enchiladas are probably much, much smaller then expected. I can hardly wait for Tuesday.

    • Jen says

      LOL! This has to be one of my favorite comments ever! You are such a great writer – I could completely picture you, then your daughter, then your husband with their “greedy little fingers” coming back for more chicken :)! I am so happy you loved the chicken and am so excited for Tuesday to come around, so you can taste the complete package! THANK YOU Jenn for bringing such a big smile to my face!

  8. Tera says

    My husband and I just made this last night using 505 Southwestern Flame Roasted Diced Green Chile Salsa… OMG… SOOOOO Good. The only change we made is we were not able to put in the cumin as I am allergic (I know, weird!)

    Thank you so much for the fantastic recipe!!! We loved it. 🙂

    • Jen says

      You are so welcome Tera! Thank YOU for letting me know how much you loved it! I am going to have to check out that Flame Roasted Diced Green Chili Salsa for another recipe – sounds amazing! So happy you loved it – always makes my day when someone is as enthusiastic about a recipe as I am!

  9. Deborah says

    This recipe sounds amazing! I wanna try this, this coming weekend for church. We are having a heat wave here in N.W. Washington so I’m gonna do the chicken in the crockpot and bake the enchilada’s in the church oven. I’ll let you know how it turns out. Thanks : )

    • Jen says

      What a great idea to use the crockpot Deborah! Can’t wait to hear how they turn out! Hope you all survive the heat 🙂

  10. Leah says

    Any idea how this would turn out w/ corn tortillas? I have a gluten free husband so unfortunately delicious, gooey flour tortillas are a no go for us!

    • Jen says

      Hi Leah! I think they would still be great in corn tortillas! You would have a little different texture but I think the flavors would shine through! I would try and find white corn tortillas that are pretty soft. Good luck and let me know how it goes. Thanks for stopping by!

  11. Corinne says

    All I can say is YUM! I have had this on my “To be made” list for awhile . Made them tonight. And this recipe is definitely a keeper. Great!

    • Jen says

      Hi Corninne, I am so glad you were finally able to make the enchiladas AND they were delicious! Nothing worse than a recipe you are excited about and doesn’t deliver! Thanks for letting me know they are a keeper – Makes me happy!

  12. Rhonda says

    These look wonderful! Going to make them this week for our girls trip! If you make ahead of time should you freeze or is it better to not make in advance? Cannot wait to try it!

    • Jen says

      Hi Rhonda, I am excited for you to try these! I have never done it, but I think it should work great for you to freeze the enchiladas in advance. What a fun meal for your girl’s trip! Have fun and please let me know how they turn out!

  13. Rachel says

    I rarely comment on recipes. Not because I didn’t enjoy them, just because between 3 small kids it is hard to find the time to sit down sometimes! Anyway, I had to stop in and say…I made these last night and they were BY FAR my FAVORITE enchiladas to date. Seriously. SO GOOD. It is officially added to my kitchen recipe binder. WELL DONE!

    • Jen says

      Hi Rachel, thank you so much for taking the time to comment and bringing a big smile to my face! I am SO happy you loved them as much as I do!!! I am honored they made it into your recipe binder 🙂

  14. Katie E says

    Hey! These look amazing! I’m wondering what brand of salsa verde you used? Thank you!

    • Jen says

      Hi Katie! I use Herdez brand Salsa Verde. Enjoy!

  15. Elizabeth says

    I made these a couple days ago and wish I would have made a double batch so that I could have had more leftovers! I was so pleasantly surprised at how good the chicken was after soaking in your honey/lime marinade… it made such a difference in the dish and a step above other enchilada recipes I have tried. The friends we had over complimented my cooking, and I had to deflect credit to the amazing creator of the recipe. Loved it.

    • Jen says

      Yay! So happy you made and loved these enchiladas Elizabeth! I have to stop myself from trying to use that marinade in every dish I make because I love it so much. Thanks for letting me know it was a hit, that makes me happy!

  16. Lauren says

    I don’t usually leave comments on recipes I try from Pinterest, but I had to come say WOW. 🙂 My whole family love-love-loved these, and my Hubby gave me *that food look* after the first bite and immediately declared they needed to be in a regular rotation. Excellent, so delicious! I wonder if my chicken breasts were super fat (I forgot to check the weight and just used 4), because I didn’t have enough marinade to drip back down into the bowl and add to the salsa verde…? I’ll just double the marinade next time, because Hubby pulled the measuring cup I used to mix it up off the counter and was licking it clean after the meal was over. 😉 LOL. I guess I couldn’t have too much, right?? But they were still so incredible – company worth, in my opinion. Thank you so much for sharing the recipe! 🙂

    • Jen says

      Hi Lauren, I am so happy you took the time to comment and that your family loved the recipe – that’s awesome! Your chicken breast might have been large – I know mine from Costco sometimes weigh a pound each! I am happy the recipe still was delicious though – and I agree, you can never have too much of that marinade! Thanks again Lauren, you made me smile today!

    • Becca says

      I made this last night-they were super delicious and such a nice change from typical enchiladas! I don’t normally make chicken enchiladas b/c my husband thinks they are typically dry and/or lacking in flavor. These looked so good I knew we had to try them and I’m so glad we did! My husband thought they were awesome. I also thought that I wasn’t going to have enough 10 minute marinade to soak my chicken AND have some left over for the sauce. To fix this I just combined it with the leftover broth I had from cooking the chicken breasts and marinated the chicken in that. I was able to drain off more than enough liquid to combine with the salsa verde and the chicken still had plenty of flavor. It worked beautifully. Thanks for sharing!

      • Jen says

        Hi Becca! YAY! I am so happy you and your husband both loved these! And that is a great idea to combine the marinade with the leftover broth – you can never have too much sauce in my opinion 🙂 If you are up for another enchilada recipe that is an “explosion” of flavor, check out my Chipotle Chicken Mango Black Bean Enchiladas – and if you don’t like mangoes, you can leave them out. I hope you love them too, they are one of my favs! Thanks for visiting, commenting and making my day!

  17. Misty says

    This was delish! Only thing I would change is I would not put as much lime juice next time, and yes there will Definitely be a next time! 🙂
    Thanks you for sharing!

    • Jen says

      You are most welcome Misty! I am so happy you enjoyed it and that a little less lime juice is an easy fix for your tastes 🙂

  18. linda barletto says

    I am so glad I found your site and the most wonderful dishes I have ever seen. I love your choices and can’t wait to try your recipes………….very thankful,,,,,,,Linda

    • Jen says

      You are so kind Linda, Thank you so much! I am so happy you found my site as well and I hope you enjoy my recipes!

  19. Beth says

    These enchiladas were the best I’ve ever had! I made them a few weeks ago and I’ve been thinking of them ever since. I have guests coming this weekend and I want to make them again, although a couple of my guests are vegetarians. Do you have any suggestions on how to make this omitting the chicken and adding vegetables? I’ve decided to make two batches – one with chicken, and one without.

    • Jen says

      Hi Beth, I feel so bad I am getting to your comment too late – I didn’t realize you were wanting to make them again this weekend! I am sorry! First off, I am so happy you loved them! For a future vegetarian version, you really could use any combination of vegetables. I would probably use 1 red bell pepper, 1 cup black beans, 1 cup sweet corn, 1 zucchini then saute in 1 tablespoon olive oil for 2-3 minutes or until zucchini is crisp -tender then add to the 10 minute marinade and follow the directions as if it were chicken. Some steamed broccoli would also be delicious. Again my apologies for not seeing your comment sooner. I hope you have a wonderful time with your guests!

  20. Aubrey says

    What brand lime juice did you use for the marinade? Or did you use freshly squeezed lime? I plan on making this tomorrow night for my fiancé for New Year’s Eve. It looks great!

  21. Aubrey says

    Hi! What brand of lime juice did you use for the chicken marinade? Or did you use freshly squeezed limes? I plan on making this tomorrow night for my fiancé on New Year’s Eve 🙂 It looks delicious!

    • Jen says

      Hi Aubrey! I just used the generic lime juice in the lime shaped container from my local Sprouts store (sorry not sure what brand it is) but I am sure any brand would be comparable. I hope you both love it and have a very Happy New Year!

  22. Bryn says

    These look awesome! Did you use bottled or fesh lime juice?

    • Jen says

      Hi Bryn! I used bottled lime juice. Hope that helps. Enjoy!

  23. Paula says

    Just made the enchiladas – thanks for an amazing recipe! My husband said this was one of the best things I have ever made & rated it up there with the best enchiladas he has ever had. Truly awesome!

    • Paula says

      Just read your bio…coincidentally I am a nurse in a CF Center

    • Jen says

      Hi Paula, you are most welcome! I am so happy you both loved it and that your husband gave it such rave reviews! yay! Thank YOU for all the hard work and loving care you give to your CF patients. I know a smile and kind words means so much. I am grateful everyday for people like you (and now you 🙂 ) who have lightened my load and brought joy to the journey. God bless you and yours!

    • Jen says

      LOL! I hope you can soon! Enjoy Jan!

  24. Kimbolina says

    Hi! I made these last night. I couldn’t find the chipotle powder so I used 1 tsp of puréed chipotle in Adobe. I was afraid it would be too sweet tasting with all that honey but it balanced out nicely. Our family really enjoyed them. Thank you.

    Also, so enjoyed reading your love story.

    • Jen says

      Hi Kimbolina, thank you so much for taking the time to read my love story. It has been quite a journey and is a beautiful gift! I am glad you were able to make this recipe work with the pureed chipotle in adobe – yum! The balance of sweet and spicy is one of my favorites so I ‘m so glad you liked it! I hope you find more recipes to enjoy here!

  25. juliawithag says

    Jen! Jen!
    After making your Buffalo Chicken Wings and my boneless, skinless chicken thigh version (calorie-conscious, in a Bleu Cheese salad), I decided to try this. OMG, it is AWESOME! (Try my Crema, though, as it’s a little different than yours.) My Crema with these enchiladas was mind-blowing! We had a huge group over, and everyone LOVED, RAVED about it! I did change just a bit:
    *I used corn tortillas, as I’m from Texas, and you get shot at if you use flour tortillas with any enchiladas,
    *I LAYERED, did not roll, the salsa verde, the chicken and then the cheese, and repeated. It’s EASIER, and corn tortillas (as you probably know) must be fried a bit so that they don’t break when rolled.
    *I used rotisserie chickens, white & dark meat, because I was lazy.
    I am going to make a LOT more from your recipe index. Your recipes are PUNCHY and FLAVORFUL, as so far, I think I can cut some calories out and they’d still be just as punchy (i.e., I haven’t tried this yet, but I will try to leave off a lot of the cheese next time I make this. I think the chicken in the sauce/marinade is awesome enough with corn tortillas!)
    Thank you so much for putting forth so much effort. I now have two more “go-to” recipes in my bank. I am telling everyone I know about your blog! I know that this blog is essentially a cookbook, but if you had a cookbook, I’d buy it just to support you. Thanks again.
    (Here’s my Crema recipe, try it out!):
    8 oz container of Sour Cream
    ¼ cup (4 Tbs) Mayo
    1 Tbs (or more) Lime Juice
    ½ tsp Liquid Smoke
    ½ tsp Onion Powder
    2 Tbs of Chipotles in Adobo Sauce, if you have a puree of it, if not, take 2-3 inch piece of a chipotle (in adobo, found canned in the Mexican Food aisle of the grocery store) and smash it with your knife and chop it up as much as possible.
    1 medium-sized clove Garlic, pressed with a garlic press
    Cilantro (optional)
    Pinch of Salt & Pepper

    • Jen says

      YAY! so happy another recipe made it into your “go to” recipes and thank you for telling everyone about my blog – I SO appreciate it! I love that you are able to adapt my recipes to meet your tastes and needs and I cannot wait to try your Crema – sounds absolutely fabulous – love the addition of liquid smoke! I look forward to trying your “enchilada casserole” version with the corn tortillas. I adore corn tortillas but do find they always tear so your solution is perfect. Thank you for your kind words and your support! Happy cooking and have a fabulous weekend!

  26. Lisa says

    I made these enchiladas tonight. They are SO good! It was a little time consuming but worth every minute. I’ll make them again. And I’ll be trying some of your other recipes too because they look so delicious and very do-able for a rookie cook like me. I’m so happy I found this blog.

    • Jen says

      Awesome Lisa! I am so happy you loved them and so happy you found the recipe easy to follow! I am excited for you to try some of my other recipes. If you are overwhelmed, might I suggest my Beef and Broccoli and Best Baked Fried Chicken to start? ENjoy! 🙂

  27. Jennie says

    These enchiladas are amazing! The spice mix in the marinade is perfect. I only had about a pound of chicken so I threw in the can of black beans. I also only had cheddar cheese and a little bit of mozzarella, but it still turned out wonderfully. Thanks for the recipe!

    • Jen says

      Hi Jennie, so happy you loved these – that makes me so happy! thank you! I love the addition of black beans and cheddar and mozzarella sound delish! Thanks for trying so many of my recipes – that is the highest compliment 🙂

  28. Kristina says

    I’ve made these before, and my family LOVES them! I want to make them again this week, but was wondering how you think the tortillas would hold up if I made them a day ot two in advance???

    • Jen says

      Hi Kristina, I am so sorry for my late response as I have been out of town all week in NYC so I am sorry if this reply is coming too late! I think the tortillas would be fine if you make them a day or two in advance but I would add the step of lightly browning the tortillas in a pan first. Hope this helps! and thanks for letting me know how much you love them!

  29. Angela says

    Made these tonight and the whole family LOVED them! (Even my 2 and 3 year old!) so much flavor!! I ended up putting the marinade ingredients and chicken breasts in the crock pot to cook that way and it turned out great!

    • Jen says

      YAY! So happy to hear the whole family loved them! and I love your crock pot method – yum!

  30. Chelsea Kunz says

    The chicken for these enchiladas is amazing! It is by far my favorite chicken! I seriously crave it and my mouth waters when I think about it! Thank you so much for sharing these recipes! I keep coming back for more great ideas! Everything has such outstanding flavor! My picky eater husband even loved it!

    • Jen says

      Hi Chelsea, you and your husband have great taste – this is some of my favorite chicken too! Thank you for so much for your kind words. I am so happy to hear you are loving my recipes – that makes my day! Thank you!!

  31. Koree says

    I came across this recipe a couple of months ago while browsing Pinterest, which obviously led me to your blog! It didn’t take me long to realize that I already sort of “knew” you and your story – I work with your father in law and he gave me a copy of your book a couple of years ago. You are a beautiful person, inside and out! And, BTW, in case you didn’t know, Will is super proud of you! Anyway, back to the recipe….OMG!! I am kicking myself for waiting so long to try this! SO, so delicious!!! Even my husband who doesn’t particularly care for Mexican food (I know, I can’t believe it either that I still married him!!) loved it! This will definitely go in our rotation. I can’t wait to try more of your creations!! Thank you!!

    • Jen says

      Hi Koree, so nice to “meet” you! I am so glad you stumbled across – what a small world! I love Will and feel so blessed everyday to have married into such an amazing family! Thank you so much for all your super kind words. I am thrilled you and your husband both loved it – yay! I hope you find more to love here 🙂 Thank you so much for taking time to reach out and for making my day! xo

  32. Sarah says

    Hi Jen,
    I have made these several times, and we absolutely adore them, thank you! I just have one question, would they freeze ok? I was thinking of making them up and then freezing just before the oven stage? Would really value your opinion on this, thanks! 🙂

    • Jen says

      Hi Sarah, I am so happy you adore these! To freeze, I would actually make them completely – bake them then let them cool to room temperature before tightly covering and freezing. Hope this helps!

  33. Jessica says

    Hi!! I just had to post this morning and tell you how much my bf and I (and all our roommates) LOVED these enchiladas!! I made them last night and they were incredibly delicious. Also, I love that you live in Carlsbad haha, I live in San Marcos! We are so lucky to live in such a gorgeous area. I might go to Point Loma to check out that cemetary! Thanks again!!

    • Jen says

      Hi Jessica, thank you for reaching out! I am thrilled you and your whole household loved these enchiladas 🙂 and what a small world! My husband’s brother’s family live in San Marcos so we are there all the time 🙂 and I highly recommend visiting Point Loma – that cemetery and that view are breathtaking!

  34. Amy says

    Oh my goodness! This dish was so AMAZINGLY DELICIOUS!! It is officially going into my top favorite recipes. I’ve now spent so much time going through your blog and pinning so many recipes that I can’t wait to try. Thank you so much for sharing!

    • Jen says

      What a wonderful comment to open my computer to, thank you so much Amy! I am thrilled you loved the enchiladas and I am so excited for you to try more of my recipes!!

  35. Kim says

    Hi there. I am interested in doing this recipe but live in a country where we dont get ready made salsa verde. What would you suggest I sub for it besides preparing salsa verde from scratch? Something less time consuming .


    • Jen says

      Hi Kim, as Salsa Verde is a major ingredient in this recipe, I’m afraid there is nothing else that is comparable except for homemade Salsa Verde. Sorry!

  36. LaTrice says

    The Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas and the One Pot Cilantro Lime Rice and Black Beans was out-of-this world DELICIOUS!! The enchiladas had a combination of sweet and spicy, which I find completely different in an awesome way. I absolutely LOVE black beans and rice, so the side dish was a perfect with the enchiladas. This was my first time cooking some recipes from your blog. Thank you so much, Jen!!

    • Jen says

      You are SO welcome LaTrice! I am thrilled you loved both of these recipes! Sweet and spicy is one of my favorite combinations ever, so I play with that dynamic a lot in my recipes – I hope you have fun exploring and trying some more!

    • LaTrice says

      I meant to say perfect combination. My apologies. LOL!!

      • Jen says

        You are the best LaTrice! I love this combo too and am always trying to find new ways to use the flavors! Thank you and have a great weekend!

  37. JB says

    I made these tonight and my husband said these were the best enchiladas he had ever eaten. I was not 100% sure how he would feel about them as he is sensitive to too much sweetness. But the spice and acid balanced the honey perfectly. Yum yum yum!

    • Jen says

      YAY for “best enchiladas” – wahoo! Thank you so much for taking time to make my day! I am thrilled you all loved this recipe! Sweet and spicy is my favorite combo so I hope you find more recipes to love here 🙂

  38. Rochelle says

    I have to say… your recipes are AMAZING!!! I love mexican food and you sure know how to cook it! Love the crock pot chicken and the salsa verde honey lime enchiladas are to die for! I keep coming back your blog… love!! -)

    • Jen says

      What an awesome comment to open my computer to, thank you so much Rochelle for making my day! I love that we share a love for Mexican food and hope you continue to have fun trying new recipes here! Have a great weekend!

  39. thomas brissette says

    Wow these look yummy. What size tortillas did you use?

    • Jen says

      Hi Thomas, I just used regular size or taco size tortillas. Hope this helps! enjoy!

  40. Carol C says

    I made these just now. This is SUPER FANTASTIC!!! Everyone loved it!! I will be making these often!! Thank you so much. The sauce…the sauce…it’s AWESOME!!!!

    • Jen says

      You are so welcome Carol! Love that everyone loved it – especially the sauce 🙂

  41. Rebecca says

    We love this recipe! I am wondering – would it be okay to assemble everything earlier in the day before guests arrive and then bake them later? Will everything get mushy?


    • Jen says

      Hi Rebecca! I am so happy you love this recipe! Enchiladas are kind of mushy anyway so it shouldn’t make that much of a difference 🙂 but I would suggest toasting your tortillas first in a skillet before assembling in order to help them not get super mushy. Hope this helps!

  42. Karen says

    I made this last night and it was SO SO GOOD. Sadly, my son wouldn’t try it. My daughter didn’t like it. And my husband said it was too sweet. Though he liked it, he wants me to cut the honey and lime juice in half next time. I will try that but I personally really really loved it!! In fact I made a little bit too much chicken and I ate it! When the enchiladas were done I wasn’t even that hungry after having the chicken. Ha. I simply couldn’t keep my hands out of it. But, I read through the comments and I think I’m the only one confused… I added the whole jar of salsa verde to the the 10 Minute Marinade because it’s listed under that. But then later in the directions it said to pour some at the bottom of the dish. I just spooned some of the yummy marinade mixture, which included the salsa, on the bottom. Then I poured what was left behind in the bowl on top of the dish after assembling the enchiladas. Where did I go wrong? Thank you for sharing this yummy recipe! My husband and kids need to get their taste buds checked! HA!

    • Jen says

      Hi Karen, I am SO SORRY but I recently changed recipe plugins and all my recipes were supposed to transfer seamlessly but this one did not! The salsa verde should not have been listed under the marinade ingredients which dramatically would have affected the taste. I have since corrected the recipe. I hope you try it again and everyone loves it!

  43. Jeri says

    My family loved these! They’re already wanting to add it to next week’s menu!
    Oh, and hello from Temecula!

    • Jen says

      Hi Jeri, sorry for the delay as I had surgery this week, but thank you so much for your comment! My husband’s family actually lives in Murrieta so I am driving through Temecula all the time – beautiful area! I am so happy your family loved these so much that they want them again already – yay! Thank you!

  44. Lisa says

    I made these once and they were amazing!
    Do you think they would freeze well? Do you have any recommendations on doing so?

    • Jen says

      Hi Lisa, I definitely think this chicken will freeze well. I would freeze it in ziploc bags in the size portions that you wish to serve it. Hope this helps!

  45. Layne says

    Delicious! I’ve made a variation of these enchilada for a while but loved your recipe even more! Already excited for leftovers 🙂 kiwi was begging for the chicken as I shredded it by the way!

    • Jen says

      Thank you Layne! I’m so glad you loved this version best – yay! And oh Kiwi – she loves chicken – even knows the word “chicken” – haha! You are the best for watching her, she really isn’t going to want to come back!

  46. Bonnie says

    I absolutely Love these enchiladas. I have the Pickiest kids on the planet and my whole family devoured them! I’m so excited to try some of your other recipes. This week I’m going to try the smothered baked chicken burritos and the million dollar mac’n’cheese. This is by far my new favorite recipe site!

    • Jen says

      YAY and phew for a recipe the whole family loved, thanks Bonnie! Your menu this week sounds delicious, you have great taste 🙂 I am so happy you found my site and are enjoying it!

  47. Michelle says

    I rarely comment on a recipe but these enchiladas are AMAZING! The combo of the sweet and the spicy with the verde salsa is perfection. Don’t mess with the recipe because it is perfect as is, and now one of my family’s favorites. Thanks so much!

    • Jen says

      I Hi Michelle, sorry for the delay as I am just catching up after vacation but I so appreciate your comment! I am thrilled you and your family love these enchiladas so much! Even though this is one of the first recipes I posted, they are still my husband’s favorite to this day 🙂 I hope you have fun exploring my site and find many more favorites!

  48. Shelly says

    HI Jen! I love your recipes!!! I can’t wait to try this one. I noticed in the additional recipe notes you mentioned cayenne pepper, but I don’t see it in the list of ingredients??

    • Jen says

      Thanks for catching that Shelly! It should be 1/4 teaspoon cayenne pepper but only if you like heat!

  49. Dixie says

    Wow!!! I had saved this recipe ages ago and finally made them tonight. These are delicious! Thank you so much for sharing this. My husband has requested this again next week.

    • Jen says

      Awesome Dixie! I am so happy they lived up to the anticipation and that your husband is a fan as well! Thank you!

  50. Cindy says

    Hi Jen! I thought I come bother you here too lol. I actually made this a a month ago or so the chicken came out great love the flavors!! But my flour tortillas were soggy and not very appetizing I did warm n toast it a little in a pan but I don’t know what I’m doing wrong any advice would be great because somehow I can never get enchiladas right 🙁

    • Jen says

      Hi Cindy, I always love hearing from you! If you toasted the tortillas then I’m not sure what more you can do. Tortillas do get soft in enchiladas. The only thing I can think of is making sure the marinade is thoroughly drained off chicken. Sorry I can’t be of more help!

      • Cindy says

        Oh wow I forgot to drain the chicken ty will try this again and let you know the outcome!

        • Jen says

          Oh good, I’m glad there is a solution!!!

  51. Kathryn Young says

    Can these be made and frozen? I’ve made these may times and we love them but sometimes it’s more than we need: I have frozen other enchiladas but haven’t tried freezing these. What do you think?

    • Jen says

      Hi Kathryn, yes the can be frozen but the texture will change slightly so I think it is personal preference as far as that goes. I also wouldn’t freeze them with the cheese on top because it separates when frozen and creates a weird texture. I hope that helps!

  52. Becky says

    I saved this recipe a while ago and just made if for the 1st time about a month ago and LOVE IT!! I’ve made it 3 times since! I shred my chicken in crock pot beforehand so it’s ready to go! What a great find! And I just bookmarked your cilantro lime chicken to try soon too!

    • Jen says

      That’s awesome Becky! I’m thrilled you love it so much and have made it 3x already! I hope you also love the Cilantro Lime chicken and have fun exploring my other recipes!

  53. Cheryl says

    I made this with Costco rotisserie chicken breast (they sell it separately already deboned now) and I used the honey and lime with McCormick Perfect Pinch Sweet ‘n Smoky Southwest for the seasonings. Made the roasted salsa verde too and mixed with Herdez avocado salsa for the sauce (a little more spicy than the listed “medium” on the jar!) I used Ole High Fiber Tortilla wraps and toasted them as suggested. This was amazing – who ever thought of putting honey in enchiladas? Hubs love them and so did I – not a scrap left. So glad I found these.

    • Jen says

      Hi Cheryl, I was on a cruise without internet for over a week and I am all sorts of behind but thank you so much for your comment! I’m thrilled these worked so well with your delicious adaptations and that both you and your husband loved them! There is nothing quite like a fabulous enchilada recipe!

  54. SandyToes says

    I usually pass on chicken enchiladas because most of them are pretty bland and boring, but these look like a flavor explosion, can’t wait to try them! If I wanted to make this with a rotisserie chicken, how many cups of shredded chicken would I use?

    • Jen says

      I would use 3 cups of chicken. I hope they make you fall in love with chicken enchiladas all over again!

  55. Meredith Edelhauser says

    Could you use the slow cooker honey lime chicken for these enchiladas?

    • Jen says

      Hi Meredith, you can use the chicken for the shredded chicken but you would still want to follow the recipe because the “marinade” also gets used in the sauce and it has more concentrated flavor than the slow cooker juices. Sorry!

  56. Kara T says

    Do you know where I could find chipotle powder?

    • Jen says

      Hi Kara, you should be able to find it any grocery store and even Walmart and Target. It is either called chipotle chili powder, ground chipote (powder) and even even Chipotle Chile Pepper (but you can obviously tell it is ground). I hope that helps!

  57. Angela Scrivens says

    I have made this so many times and realize I’ve never commented on how much we enjoy it! Sometimes I make the whole recipe and sometimes I just make the marinated chicken and use it in other recipes. The flavors all together – mind boggling! You have a way of putting spices and flavors together to make everything taste gourmet!

    • Jen says

      Thank you so much for your awesome comment Angela, I’m so happy to hear these enchiladas are a favorite at your house and that you are loving my seasonings/flavors! I honestly have never just made the chicken – I’m going to have to try that!

  58. Kelly says

    I made these last night and they were delicious! Thank you for sharing. So easy to make and no need to change anything. My husband loved this as well. This is for sure a keeper and repeat recipe.

    • Jen says

      Yesss! Thanks so much Kelly, I love hearing these enchiladas were a big winner and a new repeat favorite!

  59. Jo says

    What is your favorite brand of flour tortillas for this recipe?

    • Jen says

      Hi Jo, I like Guerrero Tortillas, enjoy!

  60. Sue says

    I have made these with flour tortillas and I’m family has loved them! Have you ever tried these with corn tortillas? Do you think that would work as well?

    • Jen says

      I’m so happy these enchiladas are a favorite! I think the corn flavor might be a little distracting here but it could still work. If you decide to go corn, you can follow my flash fry or microwave method like in my enchiladas verdes: https://carlsbadcravings.com/enchiladas-verdes/ Good luck!

  61. V says

    What size tortillas do you use for this recipe…Fajita, taco?

    • Jen says

      I use taco size but you really can use whatever works for you. Enjoy!

  62. Tabatha says

    Going to make these tonight for the second time. The first time my 20 yr old son said, “these are the best enchiladas I have ever had.” They really are amazing

    • Jen says

      That is amazing, thank you so much Tabatha! I’m thrilled they are a huge hit!

  63. Kristin says

    This was SO good!! I didn’t have chipotle powder (but my family doesn’t like spicy, so it was okay). I added some red onion inside w the chicken and cheese. I will be making this over and over-so easy to make, too!

    • Jen says

      Thank you so much Kristin, I’m so pleased this recipe is a new family favorite!

  64. Sarah says

    I had this recipe six or so years ago and thought it was the most delicious enchilada recipe I’ve ever had. I just remembered it because I was making dinner for a friend with the new baby, and so it’s on both of our menus tonight and I can absolutely not wait to eat it again.

    • Jen says

      Thank you so much, Sarah, I am thrilled it left such a great impression! Thank you for taking the time to comment!

  65. Shannon says

    How would you recommend I make this as a casserole? I love every single recipe I’ve ever tried from your collection and I’ve tried many and repeated each one many, many times.

    Thank you so much!

    • Jen says

      Hi Shannon! These enchiladas are very similar to casserole, but you could try layering the different ingredients if you want a more deconstructed dish. Thanks for all the love and support!