Slow Cooker Honey Lime Enchiladas

These slow cooker honey lime enchiladas combine classic Mexican flavor with a dash of sweetness to create enchiladas that take flavor to new places without forgetting what they’re all about. Even better, they’re so easy to make!

We love Mexican food, especially when it gives it a fun, creative twist. We routinely make dishes like Mexican street corn coleslaw and slow cooker Mexican sloppy Joes that combine classic Mexican flavor with a little something extra.

Now, we’re doing it again with these slow cooker honey lime enchiladas. They combine classic flavors like green enchilada sauce, chiles, and shredded chicken with a kick of sweetness, thanks to honey. They’re a creative take on a classic that everyone loves.

❤️ Why You’ll Love This Recipe

• Simple Ingredients: You can find everything you need for this recipe in your kitchen or local grocery store.
• Easy to Make: These enchiladas are so easy to make that anyone can do it, even if they have no cooking experience.
• Delicious Flavor: The classic enchilada flavors combined with the honey create a sweet, tangy, zippy flavor you’ll love.
• Versatile: These make the perfect Taco Tuesday meal or addition to any party.

🛒Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

• Boneless skinless chicken breasts
• Green enchilada sauce
• Chopped green chiles
• Chili powder
• Garlic salt
• Oregano
• Salt
• Honey
• lime juice
• Tortillas – burrito size
• Mexican cheese blend – shredded
• Sour cream
• Scallions – for garnish

📝Variations

• Spicy: Add red pepper flakes or diced jalapenos for a kick of heat.
• Meat: You can make this recipe with chicken, beef, or pork.
• Sweeter: Use red enchilada sauce in place of green for a slightly sweeter flavor.
• Vegetables: Add sliced onions and bell peppers for another tasty twist.

🥄 Equipment

• Measuring cups and spoons
• Slow cooker
• 9×13 baking dish

🔪 Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

1. Add the chicken, 1 can of enchilada sauce, seasonings, honey, and lime juice to the slow cooker and cook until the chicken is tender.

2. Shred the chicken and return it to the slow cooker. Then, add the sour cream and half the cheese. Stir until melted.

3. Add the filling to the tortillas, roll them up, and add them to a prepared 9×13 baking dish.

4. Cover with the remaining enchilada sauce and cheese and bake until the cheese is melted. Enjoy!

💭 Tips

• Trim any excess fat from your chicken to avoid a greasy filling.
• While you can cook the chicken on low or high, we prefer low for the most tender, juicy chicken.
• Don’t overfill the tortillas, or it will be hard to keep them rolled while they bake.
• A stand mixer with a paddle attachment, a hand mixer, or two shredding forks is the easiest way to shred chicken.

🥫 Storage

Refrigerate leftovers for up to 3 days in an airtight container. Freezing is not recommended.

To reheat, microwave individual portions at 1-minute intervals until heated through.

Serve With

Serve these enchiladas with classic flavors like 7-layer dip or guacamole with tortilla chips. For a dessert that also has a tasty twist, try Ritz Bitz churro bites.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

🍽 More Recipes

If you’re interested in even more delicious chicken recipes, then check out our bacon-wrapped chicken tenders, garlic butter chicken and rice, and jalapeno popper chicken pasta.

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

Slow Cooker Honey Lime Enchiladas

Slow cooker honey lime enchiladas combine tender chicken, chiles, seasonings, enchilada sauce, and sour cream for the ultimate dinner.

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5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6 Servings

Calories: 466kcal

Equipment

• slow cooker
• glass baking dish

Ingredients

• 4 boneless skinless chicken breasts
• 20 ounces green enchilada sauce
• 4 ounces can chopped green chiles
• 1 tablespoon chili powder
• 1 teaspoon garlic salt
• ½ teaspoon oregano
• ½ teaspoon salt
• ⅓ cup honey
• ¼ cup lime juice
• 6 tortillas burrito size
• 2 cups shredded Mexican cheese blend
• ½ cup sour cream
• Scallions for garnish

Instructions

• To your slow cooker add the chicken breasts, one can of enchilada sauce, green chiles, chili powder, garlic powder, oregano and salt, honey and lime juice.
• Cook on low for 6 hours, or high for 3-4 or until cooked through.
• Preheat oven to 350 degrees.
• Remove chicken breast from slow cooker and shred.
• Add back to the slow cooker and add the sour cream and half the cheese. Stir to combine.
• Fill 6 tortillas evenly with the filling.
• Roll up tortillas and place into a 9×13 baking dish.
• Cover the enchiladas with the remaining can of sauce and remaining cheese.
• Bake for 20-30 minutes until cheese is all melted.
• Garnish with more sour cream and scallions and serve!

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 466kcal | Carbohydrates: 44g | Protein: 32g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 2310mg | Potassium: 460mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1398IU | Vitamin C: 9mg | Calcium: 549mg | Iron: 3mg