Honey lime chicken enchiladas are one of our favorites! The filling includes marinated honey lime chicken, black beans, corn, and cheese, rolled in tortillas and smothered in salsa verde. 
Two homemade honey lime chicken enchiladas on a white plate.
I’ve mentioned many times that I LOVE Mexican inspired food! It always sounds good to me, no matter the weather is like outside, and no matter my mood! These enchiladas are simple and packed with flavor. They get 5 stars from every member of my family, especially served with a side of our favorite Authentic Mexican Rice.
A 9x13 pan filled with Honey Lime Chicken Enchiladas.
I also like to sneak veggies into the filling for the enchiladas to really make them a “meal in one”. I usually add chopped, sautéed zucchini or summer squash. I’ve also added spinach. When the veggies are inside the filling it’s easier to trick your pickiest eaters!
Two Chicken Enchiladas on a circular plate with avocado and salsa.
The green sauce for these enchiladas is not from scratch (sorry!), but that’s because I actually prefer the flavor of this brand of salsa verde. It SOO delicious! You could substitute of bottle of canned green enchilada, sauce but that stuff really is not my favorite. I would suggest finding a good salsa verde, or making it homemade.
Consider trying these popular Mexican recipes:

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Prep 20 minutes
Cook 30 minutes
Marinate 15 minutes
Total 50 minutes
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  • 1 pound boneless skinless chicken breasts
  • 15 ounce can black beans , drained and rinsed
  • 1 cup corn (fresh or frozen) cooked
  • 16 ounce bottles Salsa verde
  • 10 large flour tortillas
  • 3 cups Monterey Jack Cheeses , shredded

For the marinade:

For Garnish


  • Cook chicken and shred with forks (or use leftover cooked chicken or rotisserie chicken).
  • Whisk the marinade ingredients together in a liquid measuring cup (Should make about 1 cup). Add 2/3 cup of the marinade into the bowl with the chicken. Cover and refrigerate for 30 minutes or up to several hours.
  • Add chili verde sauce to the remaining ⅓ cup of marinade and stir to combine. If the green chiles are chunky I like to pulse the sauce with an immersion blender until smooth.
  • Add beans, corn to the chicken mixture. Fill the tortillas with a spoonful of the chicken filling and sprinkle a generous handful of cheese on top (reserving about 1 cup of cheese for topping on the enchiladas at the end).
  • Roll up the tortillas and place them in the pan, seam side down. 
  • Pour the green chili sauce on top of the enchiladas. Sprinkle with remaining cheese.
  • Bake at 350 degrees F for 30 minutes, then place under broiler for 2-3 minutes or until cheese is golden.


Calories: 364kcalCarbohydrates: 24gProtein: 16gFat: 12gSaturated Fat: 6gCholesterol: 44mgSodium: 676mgPotassium: 369mgFiber: 3gSugar: 13gVitamin A: 980IUVitamin C: 6.4mgCalcium: 266mgIron: 1.3mg

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I originally shared this recipe in February of 2014. I’ve updated the photos and recipe.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Hi we loved this recipe however I had to substitute chicken for ground beef. (Was out of chicken) It still came out yummy. Thanks for the recipe it is a keeper!!!

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