Slow cooker honey lime enchiladas combine tender chicken, chiles, seasonings, enchilada sauce, and sour cream for the ultimate dinner.
Course Main Course
Cuisine American
Prep Time 15 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours15 minutesminutes
Servings 6Servings
Calories 466kcal
Equipment
slow cooker
glass baking dish
Ingredients
4boneless skinless chicken breasts
20ouncesgreen enchilada sauce
4ouncescan chopped green chiles
1tablespoonchili powder
1teaspoongarlic salt
½teaspoonoregano
½teaspoonsalt
⅓cuphoney
¼cuplime juice
6tortillas burrito size
2cupsshredded Mexican cheese blend
½cupsour 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 9x13 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!