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Get ready to rustle up some serious flavor with this Cowboy Queso! Packed with zesty sausage, hearty beans, and a kick of beer, it’s the perfect dip for any gathering—just grab your tortilla chips and dig in!

This appetizer is the perfect pairing for taco night or really any Mexican meal. And you’ll definitely want to serve it at your next party or potluck! Here are some of our other go-to dips to try next: easy taco dip, addicting bean dip or this classic 7-layer dip.

What is Cowboy Queso?

This has quickly become my go-to dip when I need something easy that I know everyone will devour! Cowboy queso is very similar to our smoked queso dip, made with sausage and Velveeta cheese. However, this cowboy version is taken to the next level with the addition of beer, beans and corn! It’s quick and easy to whip up and makes a great appetizer for any occasion from parties to lazy weekends!

Ingredients in Cowboy Queso

Velveeta cheese is a must in this dip because it’s incredibly melty and has the creamiest texture for dipping. Combine that with the sausage and all of the other flavorful ingredients, and you’ll have an amazing appetizer for game day, parties, or family get-togethers. Check out the recipe card at the bottom of the post for exact measurements.

Mild Sausage: 1 pound cooked and crumbled.

Chili Powder: For a subtle kick of heat.

Onion powder: Gives this dip the perfect onion flavor.

Pale Ale Beer: Adds robust deep flavor.

Rotel: A delicious combination of diced tomatoes and green chilies.

Velveeta Cheese: Don’t try to substitute the Velveeta. You will love the creamy texture it gives the dip.

Monterey Jack Cheese: If you have the time, shred this yourself from a block. It will have the best flavor and melt more smoothly.

Black Beans: Rinse and drain for added fiber, flavor and texture.

Corn: Use canned or frozen corn for a hint of sweetness in every bite.

For Serving

Garnish: A garnish of fresh cilantro, diced tomatoes, and sliced jalapeños adds color, texture and extra flavor.

Tortilla Chips: The classic option for any type of queso dip!

How to Make Cowboy Queso

This cowboy queso recipe requires little effort and has the best cheesy consistency and mouth-watering flavor! You won’t want to stop dipping!

Cook the Sausage: In a large cast iron skillet, add the sausage. Cook and crumble over medium-high heat until no longer pink. Drain any grease once cooked through.

Add Seasonings and Beer: Stir in the chili powder, onion powder, and beer. Allow the beer to cook and reduce for about 4-5 minutes.

Add Cheese: Add the Velveeta and Monterey Jack cheeses. Reduce the heat to medium and melt the cheese, stirring occasionally.

Add the Beans, Corn, and Rotel: Once the cheese is melted, stir in the beans, corn, and Rotel tomatoes and heat through for about 5 minutes. 

Garnish and Serve: Garnish with chopped cilantro, diced tomatoes, and jalapeños. Serve warm with chips!

Cook the sausage.

Add the onion powder, chili powder, and beer.

Add the Velveeta and Monterey Jack cheese then stir to warm and melt the cheese.

Stir in the Rotel, corn, and black beans.

I’ve put together this Father’s Day menu plan which means less stress and more fun, letting you spoil your dad with all his favorite foods! It’s the perfect recipe for a memorable and delicious celebration!

There are so many yummy recipes that Dad will love this year for Father’s Day! In addition to this menu plan, check out this Father’s Day recipe round up for all of my favorite Father’s Day recipes!

How to Plan a Father’s Day Menu

Holidays are so much easier when you can plan the menu out beforehand! And Father’s Day is no different. This menu hits all the best stuff that dads love! Grilled options, classic sides and of course, dessert!

Entree: Grilled Steak Fajitas

Entree: Grilled Huli Huli Chicken

Side Dish: Charro Beans

Side Dish: Amazing Grilled Vegetables

Dessert: Bourbon Pecan Pie

Dessert: Congo Bars

This sheet pan teriyaki chicken with vegetables is a family favorite! It’s loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.

Sheet pan meals are perfect for busy weeknights! Everything is cooked on one pan and clean up is a breeze. Try some of our favorites like this Cajun shrimp and sausage, this tasty cashew chicken, or these cheddar pork chops.

Sheet Pan Teriyaki Chicken With Vegetables

This sheet pan teriyaki chicken with vegetables will be a go-to meal for your family because everyone will love it! Everything is cooked and served on one pan making this so easy. The sweet and sticky sauce coats the tender chicken and vegetables and every bite is flavor-packed. Serve it over rice or noodles and watch your family come back for seconds. I am always able to sneak in any kind of vegetables because the homemade teriyaki sauce steals the show!

Sheet pan dinners are the answer to when you don’t know what to make! They are practically effortless and you can have the entire dinner done all at once. It truly is one of easiest most practical dinners to make. And don’t forget you can use the sheet pan method to make nachos and fajitas.

Ingredients Needed

Making your own teriyaki sauce for this sheet pan teriyaki chicken and vegetables is the best way to get the most flavor. Its easy to make so keep it this recipe on hand to use in other recipes like stir fry.

Soy Sauce: This umami sauce creates the base for the teriyaki sauce. It’s a must.

Brown Sugar: Gives the teriyaki sauce it’s sweet flavor!

Sesame Oil: This is a finishing oil, so it will go perfectly as drizzle over the vegetables too.

Garlic cloves: Mince the garlic so it will release the flavor.

Grated ginger: Use fresh ginger for the best punch of flavor.

Cornstarch: Thickener for the sauce.

Water: You will mix this with the cornstarch so it will dissolve.

Salt and black pepper: to taste

Skinless chicken breasts: cut in half lengthwise (about 1 1/2 pounds)

Broccoli Florets: about 2 bunches

Sliced carrots: Use big carrots that you cut yourself, they will be more flavorful than baby carrots.

Red Onion: Feel free to slice or chop the red onion. Green onion would also be delicious!

Red Bell Pepper: Sliced red bell pepper adds a sweet crunch of texture. Any variety of bell peppers would work.

Sheet Pan Teriyaki Chicken With Vegetables Recipe

The best part about this dish is how little effort it takes, plus you’ve got one amazing meal your entire family will love! Enjoy it alone or serve it over your favorite rice or noodles. Either way, you choose, this sheet pan recipe is much easier and healthier than takeout!

Prepare: Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.

Combine the Sauce Ingredients and Bring to a Boil: Add the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.

Simmer the Sauce: Reduce the heat and simmer for about five minutes, until the sauce has thickened.

Prepare the Chicken and Vegetables: Meanwhile, cut the chicken into 1-inch pieces and lay in the center of the sheet pan. Toss the vegetables with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.

Bake: Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.

Toss With Remaining Sauce and Serve: Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.

Cut up the chicken into bite-sized pieces.

Drizzle vegetables with oil.

Prepare the teriyaki sauce on the stove.

Spread the veggies and chicken on the sheet pan and drizzle with teriyaki sauce

Breakfast Egg Rolls are a fun and delicious way to change up breakfast! The inside is filled with savory sausage, creamy eggs, hash browns, and plenty of cheese. Fry them up for a gooey, tender, savory center and a delicately crunchy exterior. This is a fun and unique breakfast that everyone will love!

Once you get the hang of using egg roll wrappers, you’ll see that it’s so easy! You’ll be inspired to try our other delicious egg roll recipes. From dessert cheesecake egg rolls to buffalo chicken egg rolls and the best avocado egg rolls, there are endless options!

Breakfast Egg Rolls

To prepare breakfast egg rolls, start with classic breakfast foods like eggs, sausage, and hash browns. Next, stuff them into egg roll wrappers and fry them to perfection. Not only do they enhance any brunch spread, but they are also hearty enough to serve as a standalone meal. They’re cheesy and tender on the inside, while crispy and crunchy on the outside.

I love how these offer a unique, special breakfast option that stands out from traditional egg rolls. Serve them at your next breakfast gathering, holiday brunch, or any occasion. They won’t last long!

Ingredients Needed

To make this breakfast egg roll recipe, start with simple ingredients, mainly standard breakfast items like eggs and sausage. First, grab some egg roll wrappers, then basic breakfast items, and you’re ready to go! Check out the recipe card at the bottom of the post for exact measurements.

Breakfast Sausage: Cooked and crumbled for added protein, flavor and heartiness.

Eggs: We’re scrambling 6 large eggs to fill the breakfast egg rolls.

Half and Half: Whisked with the eggs to make them super creamy and rich.

Salt and Pepper: To taste!

Butter: For scrambling the eggs.

Hash Browns: You don’t need to thaw your frozen potatoes; just cook them as-is! Try different shapes/sizes. Diced hashbrowns work great!

Cheese: For melty cheesiness throughout the egg rolls, we fill them with 1 cup of shredded cheddar cheese.

Wrappers: Egg roll wrappers will hold all of the ingredients together and become crispy and golden brown on the outside when fried!

Vegetable Oil: Used to fry the egg rolls, giving them a crunchy and golden exterior.

How to Make Breakfast Egg Rolls

If you’ve never made egg rolls before, don’t be intimidated, it’s actually so easy! Just follow the step-by-step instructions and take a look at the visual instructions below.

Cook the Sausage: In a medium skillet, cook the breakfast sausage. Remove the cooked sausage from the skillet and set aside. Drain any fat.

Cook the Eggs: In a medium bowl, whisk together the eggs, half and half, and salt and pepper. Heat the butter in the same skillet the sausage was cooked in and scramble the eggs.

Cook the Hash Browns: Remove the eggs from the skillet and set aside. Cook the hash browns according to the package directions and set them aside.

Prep Ingredients: Set up a workstation with all the bowls of ingredients ready alongside the wrappers and a small bowl of water to help seal the egg rolls shut.

Roll the Egg Rolls

Fill the Wrapper: Start with one wrapper on the work surface with a corner facing you. Fill the bottom third of the wrapper with sausage, eggs, hash browns, and cheddar cheese.

Roll the Wrapper: Roll the corner up over the filling, fold the sides in, and continue rolling the wrapper the rest of the way. Use a little water on the edge of the wrapper to seal your breakfast egg roll closed.

Heat Oil: While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.

Fry the Egg Rolls: Once all the egg rolls are filled, start frying them in batches. There should be space between each egg roll while they fry. Fry for 3-4 minutes or until they are golden brown.

Let Rest and Serve: Remove the fried egg rolls from the oil and place them on a paper-towel lined plate. Let them rest for at least 5 minutes before enjoying them.

Cook the breakfast sausage.

Whisk the eggs, half and half, and salt and pepper, then cook.

Cook the hash browns.

Place ingredients in the center of the egg roll wrapper.

Fold in the corners and roll tightly, sealing with water.

Fry the egg rolls!

Indulge in the flavors of Italy with this irresistible Italian pasta salad. Each bite is bursting with flavor from cherry tomatoes, creamy mozzarella, salami, olives, and fresh herbs topped with zesty Italian dressing. It’s like a taste of sunny Italy!

If you want to bring more international flair to your table, check out these other recipes from around the globe; Mexican pasta salad, Asian Ramen salad, or this Greek tzatziki pasta salad.

Italian Pasta Salad Recipe

I love making this recipe when I need something quick and easy, especially when I need to feed a group. First of all, having the pasta as a base makes this hearty and filling. There is something for everyone to enjoy!

Additionally, any store-bought Italian dressing works to dress this salad, however I love using my copycat Olive Garden Salad Dressing or Easy Italian Dressing. It adds authenticity, but my guests always know the salad was made with love!

What Ingredients Do I Need to Make Italian Pasta Salad?

As mentioned above, this recipe is great because you can customize it to suit your tastes. I love the fresh herbs, crunchy vegetables, al dente pasta, and salty cheeses. For exact measurements of each item, see the recipe card below.

Rotini Pasta: Is the base for the salad and absorbs the dressing.

Salami: Adds a savory flavor and chewy texture.

Small Pepperonis: Introduces a spicy taste and meaty texture.

Black Olives: Provides saltiness with a firm texture.

Green Bell Pepper: Offers a fresh, crisp texture and mild sweetness.

Red Onion: Adds a pop of color, sharp flavor, and crunch.

Grape Tomatoes: Contributes a sweet, tangy flavor and pop of color.

Fresh Parsley: Brings a beautiful green color and herby flavor.

Fresh Basil: Adds a sweet-peppery flavor that enhances the overall freshness.

Shredded Parmesan Cheese: Provides a salty, nutty taste and gritty texture that complements the pasta.

Fresh Mozzarella: Offers a creamy mild flavor and soft texture.

Italian Dressing: This ties all the ingredients together with its tangy-sweet flavor and adds moisture to enhance the consistency of the salad.

How do I Make Italian Pasta Salad?

Although the list of ingredients may seem long, they’re all ready to go—you’ll just need to chop, slice, or dice them!

Add all the ingredients to a large bowl and toss together until everything is well mixed and coated in the dressing.

Serve immediately or cover and serve within 24 hours.

Add the ingredients to a large bowl.

Pour on the dressing and toss to combine.

Learn the basics of using meat in the kitchen! I walk you through the different cuts of meat and help you feel confident with your delicious meat recipes. You will LOVE this helpful guide to understanding beef, pork, and chicken!

Cooking meat in the kitchen can be intimidating, but the outcome is SO worth it! From perfectly tender London broil, to fall-apart pork roast and crispy chicken drumsticks…let’s talk meat!

Why is it Important to Know the Different Cuts of Meat?

Understanding meat cuts is like having a secret weapon in the kitchen—it elevates your cooking game and helps you in all of your shopping decisions. Each cut cooks differently, has different amounts of flavor, and really should be picked correctly so it can be the star of the show. Understanding these cuts will make you feel like a culinary expert, cooking up impressive dishes every time.

But it’s not just about cooking—it’s about saving money and feeling confident too! With meat cut know-how, you’ll shop like a pro, getting the best bang for your buck but without sacrificing taste. This guide to understanding the different cuts of meat will change how you look at cooking. You will love how your recipes turn out because they will be packed with flavor.

Different Cuts of Beef

Let’s dive into beef! Here are the main cuts and where they come from:

Chuck: From the shoulder area, chuck is tough and fatty, perfect for ground beef and slow-cooked dishes like pot roast.

Rib: Ribs 6-12, excluding the first five, offer tender, juicy cuts ideal for grilling or roasting. Think prime rib or ribeye steaks.

Loin: Between the ribs and hind legs, the loin is split into short loin and sirloin. Short loin cuts like T-bone and Porterhouse are leaner, while sirloin cuts are flavorful but a bit tougher.

Round: From the hind legs, these cuts are lean and tough. They’re great for roasting or braising, especially after marinating. The marinade adds flavor and tenderness.

Flank: Located below the loin, flank steak is lean and perfect for grilling. Marinate it to tenderize, then slice thinly for stir-fries or tacos.

Plate (Short Plate): From the belly, these cuts are flavorful but need longer cooking times. They are great for braising because it keeps them moist and tender.

Brisket: From the chest, brisket is tough and best for slow cooking methods like smoking or braising because it becomes incredibly tender and flavorful.

Shank: From the legs, above the knee. Very lean and tough, shank cuts are ideal for stews and braising, turning into rich, comforting dishes.

Different Cuts of Chicken

Next, let’s talk chicken! Here’s a quick breakdown of its main cuts:

Breast: Found in the chest, including the tenderloin. It’s lean, white meat, available bone-in, boneless, or thinly sliced. Extremely versatile because you can cook it any way you like.

Thighs: The upper leg, between the hip and knee, is rich, fatty, dark meat with more flavor than the breast. Available bone-in and skin-on, but boneless and skinless is my go-to. They’re an affordable alternative to breast meat.

Drumstick (Leg): The lower leg portion, perfect for handheld bites. Dark, flavorful meat that’s great for frying or baking, especially with rubs and marinades.

Wings: The ultimate finger food! Dark, flavorful, and easy to cook, wings are affordable and made up of the drumette, wingette, and wing tip.

Different Cuts of Pork

Let’s talk about the pig! Here’s a breakdown of the main cuts of pork:

Leg: This includes the hind leg and rump, often called “the ham.” It’s best cooked low and slow for a flavorful result.

Loin: Located behind the shoulder to the back leg, this section has the most tender cuts like tenderloin, chops, and baby back ribs. These are easy to cook and perfect for roasting, searing, or grilling.

Shoulder: This area includes the neck, shoulder blade, and upper front legs. It’s high in fat and tough, making it great for low and slow cooking methods like braising or smoking. Common cuts are picnic shoulder, Boston butt, and pork blade steaks.

Belly: The underside and sides of the abdomen, known for being very fatty. Cuts like bacon, pork belly, and spare ribs are best when some fat is rendered down, so try frying, searing, smoking, or grilling.

Treat yourself to this luxurious and refreshing Swedish Cream, a classic dessert that’s easy to make. With a few simple ingredients and some chill time, you’ll have a delightful treat topped with fresh berries and mint.

No-bake desserts are perfect for entertaining during the summertime! No need to turn on the oven for this Swedish Cream! If you’d like to try other easy, no-bake dessert recipes, I have a no-bake lemon pie, these 3-ingredients Oreo balls and these classic cookies that are loved by all.

What is Swedish Cream Dessert?

Swedish cream is similar to panna cotta in ingredients but is much less Jello-y in texture. It has a silky, firm custard texture and has a really luscious mouthfeel. It’s more akin to lemon posset in flavor, but instead of a bright lemon zing the tang is sharper from the sour cream. If panna cotta, lemon posset, and cheesecake all had a baby, you’d get Swedish cream!

Ingredients You’ll Need

The ingredient list for this Swedish Cream recipe is short and sweet! You only need 5 ingredients plus water. Check out the recipe card at the bottom of the post for all of the exact measurements.

Water: The water is used to dissolve the gelatin and sugar.

Granulated Sugar: The sugar sweetens the Swedish cream and brings balance to the tanginess of the sour cream.

Gelatin: Unflavored gelatin works best, so you can really taste the true flavor of the dessert.

Sour Cream: This not only adds delicious tanginess but it helps make it creamy.

Heavy Cream: This creates a rich, luscious texture, making it wonderfully creamy.

Vanilla Extract: I always have extract on hand but for a stronger vanilla taste, you can add in vanilla paste.

Garnish: Adding the berries is optional, but I love the fresh flavor they add to the creamy dessert.

How to Make Swedish Cream

This deliciously creamy treat only takes about 15 minutes to prepare. Keep in mind that you will need at least 4 hours for the Swedish cream to chill and fully set. This makes it a great dessert to make ahead of time for a party or get-together! Here are visual step-by-step instructions for how to make it:

Mix Gelatin with Water and Sugar: Add the water, sugar, and gelatin to a medium saucepan and mix until combined. Let sit for 5 minutes. 

Boil Mixture: After 5 minutes, bring the pan to a boil over medium heat. Once boiling, remove from the heat and whisk in the sour cream until no lumps remain. Whisk in the heavy cream and vanilla. 

Divide Mixture into Dishes: Pour the mixture into your chosen dish, or dishes. This recipe makes 32 ounces and can be divided as desired. You may use one large jello mold or bundt pan and cut it to serve, or you may pour it into individual cups. I poured it into 4 cups in 8-ounce portions. 

Chill and Serve: Cover and chill in the refrigerator for at least 4 hours, or until fully set. Top with fresh berries and mint, if desired, before serving.

Let the water, sugar, and gelatin sit for 5 minutes.

Bring to a boil over medium heat.

Whisk in sour cream, heavy cream, and vanilla until smooth.

Pour into serving glasses and chill.

Get ready to be blown away by this Blue Cheese Burger! It’s thick, juicy, and filled with flavor. If you love blue cheese dressing, this recipe is for you! That unique tangy flavor is the perfect addition to the juiciest patty ever.

I love creating new and different burgers at home! They turn out even more delicious than what you can get at your local burger joint. If you’re looking to switch things up, try these recipes next: smash burgers, mushroom Swiss burgers, or Oklahoma fried onion burgers!

What You Need to Make Blue Cheese Burgers

Here is everything you’ll need to make this amazing blue cheese burger recipe. Grab some basic ingredients like ground beef, blue cheese, bacon, buns and your favorite fixings. So delicious, you won’t want burgers any other way! You can find the exact measurements below in the recipe card.

Blue Cheese: The star of the show! Blue cheese dressing and blue cheese crumbles add a distinct, yet delicious tangy flavor.

Ground Beef: Use 80/20 ground beef to give these burgers maximum flavor!

Salt and Pepper: To enhance and bring out all of the flavors.

Buns: You can use regular hamburger buns, brioche buns, ciabatta or whole wheat buns. 

Butter: For toasting the buns and making them deliciously buttery.

Butter Lettuce: Adds extra texture and freshness.

Red Onion: I like red onions best on burgers because they are milder and less pungent than white or yellow onions, plus they add a pop of color.

Tomatoes: Choose meaty large-sized tomatoes for burgers and slice them into rings.

Bacon: Salty and savory, crispy cooked bacon is so good on almost any burger!

How to Make Blue Cheese Burgers

These blue cheese burgers are super easy to make! Start by mixing the blue cheese topping, then cook the meat and assemble. Follow the simple step-by-step instructions and you’ll have juicy burgers in no time!

Make the Blue Cheese Mixture: In a small bowl, mix together the blue cheese dressing and the blue cheese crumbles, don’t break the crumbles down too much. Cover and place in the fridge while you prepare the rest of the burger.

Prep: Divide the ground beef into 4 equal balls and shape into patties. Heat a griddle or cast iron skillet up to 400 degrees Fahrenheit.

Cook the Patties: Place two patties on the hot griddle or skillet and season with salt and pepper. You can cook all of the patties at the same time if they all fit on the griddle.

Prep the Buns: Cook the burgers 2-3 minutes on each side. Once the patties are cooked, butter and toast the buns on the same skillet.

Assemble: Assemble from the bottom up; start with a toasted bun, then lettuce, onion, tomato, bacon, hamburger patty, a generous helping of the blue cheese mixture, and the top bun.

Mix together the blue cheese dressing and blue cheese crumbles then refrigerate.

Cook the burgers on a griddle or grill.

Butter and toast the buns.

Assemble the burgers.

This creamy Avocado Dressing is packed with flavor and so creamy! It’s delicious on salads, burrito bowls, tacos, and even burgers and wraps. I love how quick and easy it is to make with simple ingredients, and it has the perfect balance of tangy, nutty and subtly sweet flavors.

Homemade salad dressings are a must for really elevating your salads to the next level! Once you make your sauces and dressings from scratch, you’ll never go back to store-bought! Here are a few more tried and true recipes that you should try next: Greek salad dressing, my yummy southwest dressing and this homemade Caesar dressing!

Creamy Avocado Dressing Recipe

Skip using store-bought dressing! This homemade avocado dressing is packed with the most wonderful fresh flavor without any additives or preservatives! It’s super creamy thanks to the greek yogurt, which also gives it a boost of protein!

What I really love is the addition of fresh cilantro and lime juice. It is so good served on this hearty beef taco salad and this chili lime chicken salad. But don’t limit it to salads, try it on this cilantro grilled chicken and these chicken lettuce wraps.

Ingredients You’ll Need

This creamy lime avocado dressing recipe comes together easily with just a handful of simple ingredients. It has the best refreshing flavor and creamy texture—you’re going to love it! Exact measurements can be found in the recipe card below.

Avocado: You can use any variety of avocados. I especially like using Haas avocados because they’re extra rich and creamy.

Greek Yogurt: Keeps the calories lower while adding protein and major creaminess.

Lime Juice: Adds fresh flavor and acidity.

Fresh Cilantro: Has a mix of lemon-citrus flavor with a bit of a peppery taste.

Garlic: Fresh garlic will give this dressing the best flavor.

Apple Cider Vinegar: This balances the richness of the avocado and yogurt.

Honey: Adds just a hint of sweetness.

Salt & Black Pepper: To enhance and bring out all of the flavors.

Water: For the perfect dressing consistency.

How to Make Avocado Dressing

You just need a blender and about 10 minutes, and you’ll have a delicious dressing that you’ll want to put on almost everything! Here are the simple instructions of how to mix everything together:

Blend: Place all the ingredients into a blender and blend until smooth. Add more water, 1 tablespoon at a time, until the desired consistency is reached.

Pour: Pour the dressing from the blender into a sealable container. Use right away or store in the fridge for up to 3 days.

Add all of the ingredients to a blender or food processor.

Blend until smooth.

Honey lime chicken enchiladas are a family favorite! These enchiladas are filled with shredded chicken and melty cheese and then smothered in a creamy enchilada sauce. The combination of honey and lime takes these enchiladas to the next level!

Everyone needs to experience this honey lime chicken enchiladas recipe! They are sure to be a family favorite! Serve these enchiladas with this easy corn on the cob, mexican rice, and my simple 5-minute blender salsa.

What are Honey Lime Chicken Enchiladas?

Honey lime chicken enchiladas are sweet, savory, and SO tasty! It’s a twist on traditional enchiladas with a hint of honey and lime to brighten the flavors. The honey is subtle but noticeably delicious! This recipe starts with an easy chicken filling made in the crockpot. Once the chicken is cooked and shredded, it marinates in a honey lime marinade before assembling. After you try this enchilada recipe, you’ll see why it is one of my favorites. 

Enchiladas are so versatile and there are so many ways to change the flavors and ingredients. Try these white chicken enchiladas, these tasty buffalo enchiladas, or cream cheese enchiladas.

Ingredients to Make Honey Lime Enchiladas

You will love the flavors in these enchiladas and most of the ingredients are common things to have on hand. Follow the exact measurements in the recipe card below.

Onion: I like to use sweet onions but if you prefer others you can substitute.

Chicken Breasts: The recipe calls for a total of 3 chicken breast halves.

Chicken Broth: Helps tie everything together and bring out the flavor.

Chili Powder: Gives that little kick that everyone loves.

Garlic: I use about 2-3 cloves and mince them.

Salt & Pepper: Of course, to taste! 

Honey: Adds that bit of sweetness to make the enchiladas incredible!

Lime Juice: Adds delicious zing to the chicken!

Flour Tortillas: If you prefer corn tortillas you can use those instead.

Monterey Jack Cheese: I normally use Monterey Jack but if you have others on hand this is a simple substitution.

Green Enchilada Sauce: Can choose to add more than what’s listed depending on personal preference. 

Heavy cream: Helps thicken the sauce.

Honey Lime Chicken Enchiladas Recipe

These honey lime have a few steps, but if you plan ahead they are easy to make! I like to cook the chicken in the crockpot in the morning or even the day before. Then marinating and assembling is simple to do.

Cook the Chicken in the Crockpot: Add the chicken, onion, chicken broth, chili powder, garlic, and salt and pepper to a crockpot and cook on low for 8 hours, or on high for 3-4 hours.

Shred and Marinate the Chicken: Once the chicken can easily shred, remove it from the crockpot and shred it all. Drain all of the remaining liquid except ¼ cup. Add the shredded chicken, reserved liquid, honey, and lime juice to a large bag and set aside to marinate for 30-40 minutes.

Preheat/ Prepare the Pan: While the chicken is marinating, preheat the oven to 350 degrees Fahrenheit and spray a 9×13 pan with pan spray. Spread ½ cup of enchilada sauce evenly over the bottom of the pan.

Fill the Tortillas: Fill the tortillas with chicken and both kinds of cheese, saving about 1 ½ cups of cheese to sprinkle on top.

Make the Sauce: In a small bowl, combine the remaining enchilada sauce with the heavy cream.

Top With Sauce and Cheese Then Bake: Pour the sauce on top of the enchiladas and sprinkle with the reserved cheese. Bake for 30-35 minutes, until the cheese is browning and bubbling. Serve hot and top with your favorite enchilada toppings.

Cook and shred the chicken.

Add the chicken and cheese to the tortillas.

Place the filled tortillas in the baking dish coated with enchilada sauce.

Prepare the enchilada sauce.

Pour the enchilada sauce over the enchiladas.

Top with cheese and bake.