Layered chicken enchiladas

    1 hour 20 min

    Cooked chicken is marinated in a lime, chilli, honey and garlic mixture for 30 minutes, then arranged in a baking dish with layers of flour tortillas, enchilada sauce and grated Mexican cheese. Everyone that tastes this dish really seems to enjoy it!

    11 people made this

    Serves: 6 

    • 2 cooked chicken breasts, shredded (or 350g leftover roast chicken)
    • 80ml honey
    • 60ml freshly squeezed lime juice
    • 2 teaspoons chilli powder
    • 2 teaspoons minced garlic
    • 400g enchilada sauce
    • 120ml cream
    • 12 flour tortillas
    • 475g grated Mexican cheese, such as queso Oaxaca

    Prep:20min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hr20min 

    1. Place shredded chicken in a bowl. Whisk honey, lime juice, chilli powder and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in the fridge for at least 30 minutes.
    2. Preheat oven to 180 C / Gas 4.
    3. Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a large baking dish. Repeat with one or two more tortillas until bottom of dish is covered.
    4. Spread 1/2 the chicken mixture over tortilla layer. Sprinkle 1/3 of the grated cheese over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over grated cheese layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken and 1/3 of the cheese, ending with a layer of tortillas. Pour any remaining enchilada sauce mixture over tortillas and sprinkle the remaining cheese on top.
    5. Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

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    Reviews in English (20)


    This is a fabulous dish and very easy. I have made it 3 times and it's delicious. I do make some tweaks to the recipe. I switch the honey and lime juice...use a 1/3 cup fresh lime juice and about 1/4 c. honey and I use 18 tortillas, 6 for each layer. It just seems to cover better. I also get a 28oz can of the green enchilada sauce and use just a smidge more of the cream and green sauce to coat the top. I have used different variations of cheese, from cojack to Monterey jack and even sharp cheddar and extra sharp white cheddar. It ALL tastes Great! This is becoming one of my families favorite recipe!  -  03 Sep 2015  (Review from Allrecipes US | Canada)


    This is fantastic! Didn't have cream or the cheese suggested so used milk/butter for the cream and monterey jack cheese. Just the right combination of sweet, tangy, and spicy.  -  02 Sep 2014  (Review from Allrecipes US | Canada)


    These were very good! The only thing I will do different next time is cut down on the honey a bit, as it was too sweet for us. Other than that, this had a great flavor...I rolled these and put them into a baking dish, topped w/ the sauce, cheese (I couldn't find the one specified anywhere, so I used a combo of cheddar and Monterey Jack), and a little chopped green onions. I will def be making these again...the family enjoyed them. Thanks for sharing.  -  01 Jun 2014  (Review from Allrecipes US | Canada)