Loved our One Skillet Enchilada Casserole? We did too. Today we’re sharing a lighter, simplified version: One Skillet Honey Lime Chicken Enchiladas Casserole.
One-skillet and one-pan dinners are among our most popular recipes because they’re fast, easy and require minimal cleanup. This honey-lime chicken enchilada casserole keeps the bold flavors of traditional enchiladas but streamlines the process into a single skillet bake.
If you already love our Honey Lime Chicken Enchiladas, this version offers the same bright, tangy profile with fewer steps and less fuss.
Pro tip: buy rotisserie chicken or pre-shredded rotisserie chicken from Costco, portion it and vacuum-seal or freeze it. Having cooked chicken on hand cuts prep time dramatically.
Best Cast Iron Skillet to Use
A 10–12″ cast iron skillet works perfectly for this casserole. We use a Lodge skillet for durability and even heating. You don’t need to buy the most expensive brand, but choose a well-made pan that holds heat and has a good seasoned surface.
Why Cook in Cast Iron
Cast iron sears and bakes evenly and develops great flavor. A well-seasoned skillet behaves almost nonstick, so you can use less oil. It’s ideal for browning chicken, crisping tortillas and finishing the casserole in the oven.
One Skillet Honey Lime Chicken Enchiladas Casserole
We prefer soft corn or flour tortillas, and uncooked Tortilla Land tortillas work well if you want to skip frying. This casserole layers tortillas with a honey-lime chicken, beans, a creamy enchilada sauce and cheese for a comforting, easy dinner.
Overview of the steps:
- Mix the honey-lime marinade and toss with shredded cooked chicken; let it marinate briefly.
- Combine canned green enchilada sauce with heavy cream to make a smooth, creamy sauce.
- Drain and rinse pinto or black beans.
- Spread a little sauce in the bottom of a 10–12″ cast iron skillet.
- Layer tortillas, chicken mixture, beans, sauce and cheese. Repeat until the skillet is full, finishing with sauce and cheese on top.
- Bake at 350°F until hot and bubbly, about 30–35 minutes. The casserole can be assembled and refrigerated for up to 12 hours before baking.
Can You Freeze Enchiladas?
Yes. For best results freeze the casserole in a disposable foil pan. Wrap it tightly with plastic wrap and foil; use within three weeks. Because this recipe contains a cream-enriched sauce and is assembled in a skillet, freezing directly in cast iron is not recommended.
What to Serve with This Casserole
Serve with cilantro lime rice, fresh salsa and a simple salad. Chips and salsa also make an easy accompaniment.
Want another easy side? Try our Cheesy Black Beans and Rice for a quick, satisfying combination.
More Casserole Recipes You’ll Love
- Mexican Cheesy Ground Beef and Rice Casserole
- Teriyaki Chicken Casserole
- Cheesy Ham and Potato Bacon Casserole
- Tater Tot Pizza Casserole
- Hawaiian Ham and Pineapple Casserole
- Coconut Curry Chicken and Rice Casserole
- Cheesy Chicken and Rice Casserole
- Teriyaki Beef Casserole
- Low Carb Cheesy Ground Beef and Cauliflower Rice Casserole
- Cheesy Ground Beef Casserole Recipe
All our EASY CASSEROLE RECIPES here!
One Skillet Honey Lime Chicken Enchiladas Casserole
Ingredients
- 1/3 Cup Honey
- 1/4 Cup Lime Juice (about 2 large limes)
- 2 teaspoons Chili Powder (up to 1 Tablespoon for more heat)
- 2 Large Cloves Garlic, minced (or 1/2 teaspoon garlic powder)
- 1 lb Boneless Skinless Chicken Breasts, cooked and shredded
- 1 Can Green Enchilada Sauce (14 oz), mild or medium
- 1/2 to 3/4 Cup Heavy Cream
- 12 Large Corn or Flour Tortillas
- 1–2 Cans Pinto Beans, drained and rinsed
- 2 Cups Mexican Cheese Blend, shredded
- 1 Tablespoon Chopped Cilantro to garnish
Instructions
- Preheat oven to 350°F.
- In a large bowl whisk honey, lime juice, chili powder and minced garlic.
- Add cooked shredded chicken to the bowl, stir to combine, and cover. Marinate 30 minutes up to 1 hour in the refrigerator.
- Warm or lightly cook tortillas and set aside.
- In a medium bowl combine the green enchilada sauce and heavy cream.
- Spread about 1/2 cup of the sauce mixture in the bottom of a 10–12″ cast iron skillet.
- Place a tortilla down and add about 2 tablespoons of the chicken mixture across the tortilla. Sprinkle with beans and a little sauce, then cover with cheese.
- Repeat layers until the skillet is full, ending with a tortilla, remaining sauce and cheese on top.
- Bake 30–35 minutes, until cheese is melted, bubbly and beginning to brown.
- Garnish with chopped cilantro and serve with salsa, sour cream or your favorite toppings.
Recipe Notes
This casserole can be assembled up to 12 hours before baking. To freeze, make it in a disposable pan and wrap tightly with plastic wrap and foil; freeze up to 3 weeks.
Nutrition
Serving: 1 slice — Calories: 349 kcal — Carbohydrates: 31 g — Protein: 21 g — Fat: 16 g
Nutrition information is an approximation.
One Skillet Enchilada Casserole
All you need is one skillet to make this flavorful enchilada-style casserole—perfect for simple weeknight dinners.
