At one of my regular sites I visit there has been a buzz about these Honey Lime Chicken Enchiladas for over a year now, probably two. I always come across it and think we should make these, but then we don’t. Finally we did it! I don’t know why it took us to long because this is a super easy recipe. Little Chef A and C made the marinade. They are so careful with measuring now they are getting to be very independent. Yea! 
If you don’t want to cook and shred your own chicken (I used two large chicken breasts) you could use a rotisserie chicken. 
Little Chef A cooked the 10 tortillas by herself! She loves pushing down the bubbles when they form.
Little Chef C and D made the enchiladas. It was more like an assembly line. The tortillas were cooked. I passed them along to Little Chef C and D who filled them. They were then rolled and put in the pan on top of a little green chili sauce. Not only are they learning how to cook, they are learning how to work together!
Little Chef C finished it off by pouring the remaining green chili sauce over all the enchiladas. She had to make sure each one was covered with sauce with a spoon. Next, she topped it with the remaining cheese.
Little Chef A’s first impression was “it needs a bit more pepper.” I could tell she wasn’t a huge fan. She is so polite and finally admitted she says she likes everything because she doesn’t want anyone to feel bad. From that initial response I knew she thought something was lacking and she was trying hard to figure out what that was. This recipe calls for 2 10oz cans of enchilada sauce. I would have preferred one can. I think that is why we had so many issues. Though Little Chef C said she “liked the sauce” the amount of sauce covered up all the other flavors. Little Chef A said she “can hardly taste the limes.” She also thought the sauce looked like chicken broth. In her defense she was looking at the residual sauce on her plate, not the sauce on the enchiladas where it clearly is green. The sauce caused the tortillas to have an unpleasant slimy texture. If we would have used precooked tortillas they probably would have held up better. Little Chef Dad is a green chili lover! He wants to put it in everything! We thought for sure he would enjoy this recipe. His response, “it is sweet and bland.” It is so unfortunate. There should have been a strong lime taste and a kick from the chili powder, but there wasn’t. With so much excitement over this recipe I was very let down. I did a little research and found another site with almost the exact recipe. They used only one can of green chili sauce (same size) with the suggestion if you use a larger pan maybe you would want to use 1 1/2 cans of sauce. Everyone ate these fine, a few of us wanted more bold flavors. I am pretty sure we will try this recipe again, but with only 1 can of green chili sauce. Maybe then we will be as excited about this recipe like a LOT of others.
Honey Lime Chicken Enchiladas 6 T honey 4 ½ T lime juice 1 T chili powder ½ tsp garlic powder 1 lb cooked shredded chicken 10 flour tortillas 2 cups shredded Monterey jack cheese 2 10 oz cans green chili sauce Mix sauce ingredients together with cooked chicken and let marinate for at least 30 min.
Pour ½ can of green sauce in the bottom of a 9×13 pan. Roll chicken up in tortillas with a little cheese and put in pan. When they are all rolled pour the chili sauce over top and sprinkle the rest of the cheese on top. Bake at 350 for 30 min.