Barkman Honey

Skinny Honey-Lime Chicken Enchiladas


    4 servings



  • 2 large chicken breasts, cooked and shredded
  • 12 oz. green enchilada sauce
  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 tbsp. chili powder
  • 1 tsp. garlic powder
  • 8 whole wheat tortillas
  • 2 cups Mexican shredded cheese
  • 3/4 cup 1% milk
  • 4 tbsp. cilantro
  • 1/3 cup light sour cream



In a 9″ x 13″ baking dish, pour a few ounces of enchilada sauce to slightly cover the bottom of your dish.

Set aside.

Whisk together the honey, lime juice, chili powder and garlic powder.

Pour this marinade over the shredded chicken and stir so all chicken gets covered in marinade.

Let sit for 30 minutes.

Place chicken into middle of tortilla and top with cheese.

Roll tightly and place into baking dish.


Sprinkle remaining cheese on top.

Coat the enchiladas with the leftover marinade using a pastry brush.

Bake at 350 degrees for 20 minutes or until tortillas are slightly brown.

While enchiladas are in the oven, make the enchilada sour cream sauce by placing the milk, remaining enchilada sauce, 2 tbsp. cilantro and 2 tbsp. sour cream in a small saucepan on medium heat.

Stir frequently until thoroughly heated.

Drizzle the enchilada sour cream sauce as desired onto enchiladas, which can also be topped with leftover sour cream and cilantro.

Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.