Chicken enchiladas just raised the game. Honey Lime Chicken Enchiladas infuse savory chicken with the floral sweetness of honey and the citrus brightness of lime for a parade of flavors! Wrapped in tortillas, paired with hearty beans and melty cheese, and smothered in enchilada sauce, Honey Lime Chicken Enchiladas are an elevation of the classic Mexican comfort food. This is the kind of dish that persuades you to relax, to enjoy the evening, and to enjoy, pure and simple.
Ingredients• 1-2 tablespoons olive oil, for coating • 1/2 onion, thinly sliced • 1 whole rotisserie chicken, shredded • 1/3 cup honey • 1/4 cup lime juice • 1 (10-ounce) can green enchilada sauce, divided • 1 (4.5-ounce) can diced green chilis • 1 tablespoon chili powder • 1 (16-ounce) can refried beans • 1/2 cup water • 2 cups Mexican four-cheese blend, shredded and divided • 8-10 flour tortillas or 12-15 corn tortillas
Preheat the oven to 350 degrees F.
Spray a 9x13-inch baking dish and a 9x9-inch baking pan with nonstick spray.
Heat a large skillet over medium heat.
Coat the skillet with olive oil.
Add the onion and cook until the onion is golden brown and translucent, for about 6-8 minutes.
To the skillet, add the chicken, honey, lime, 1/2 can enchilada sauce, green chilis, and chili powder.
In a small saucepan over medium heat, combine the refried beans, water, and 1 cup cheese, stirring until the cheese is melted and the mixture is completely combined.
Fill the tortillas with the shredded meat and the refried bean mixture evenly, making sure not to overstuff the tortillas.
Roll up the tortillas and place them seam side down in the prepared dish and pan.
Pour the remainder of the sauce over the enchiladas.
Sprinkle the remaining 1 cup cheese on top of the enchiladas.
Bake, uncovered, for 30 minutes.
Turn the broiler on and transfer the enchiladas closer to the broiler.
Broil until the cheese is slightly brown and crispy, about 1-2 minutes.