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Honey lime enchiladas in a glass baking dish.
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Slow Cooker Honey Lime Enchiladas

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 minutes
Cook Time 4 hours
Total Time 4 hours 15 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
  • 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 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!

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