Slow Cooker Honey Lime Shredded Chicken Enchiladas
This recipe for Slow Cooker Honey Lime Shredded Chicken is designed to be made into cheesy, creamy enchiladas. However, you can also use it to make chicken tacos, sandwiches, a white bean chicken chili or whichever way you and your family enjoy eating shredded chicken, such as using leftovers in another dish like Easy Rice Chicken Enchilada Casserole.
Slow Cooker Honey Lime Shredded Chicken Enchiladas
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As mentioned, this recipe is designed to be used to make shredded chicken enchiladas. So there are really two parts to this recipe. First, you’ll cook the chicken in the Crock Pot, with all of the delicious herbs and spices.
Then, after the chicken is cooked and shredded, you’ll wrap it in tortillas and add it to a baking dish to make yummy enchiladas.
Basically, you can put the chicken in the slow cooker in the morning or before leaving for work. In the afternoon, you can do the second half of the recipe, which comes together in about 30 minutes. Easy peasy.
Ingredients Overview
Step-by-Step Directions
As I’ve already said, there are basically two sections to this recipe. The first is cooking the chicken for the enchilada filling. The second part is making the enchiladas. So I’ve divided the step-by-step directions into two sections to make it easier to follow.
Cooking the Honey Lime Chicken in the Crock Pot
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. When done, remove chicken breast from slow cooker and shred. Add the now-shredded chicken back to the slow cooker and mix in the sour cream and half of the shredded cheese. Stir to combine.
Making the Enchiladas with Shredded Chicken
Preheat the oven to 350 degrees. Fill six tortillas evenly with the filling. Roll up tortillas and place into a 9×13 baking dish.
Cover the enchiladas with the remaining can of enchilada sauce.
Top with remaining cheese. Bake for 20-30 minutes until the cheese is all melted. Garnish with more sour cream and scallions and serve!
Notes
This recipe calls for chicken breasts. However, you can use chicken thighs or even pork. Sometimes breast meat dries out and becomes tough in the Crock Pot. So if there is a chance the meat will be in the crock a long time before you can assemble the enchiladas, going with boneless, skinless chicken thighs might be a better choice.
We used a green enchilada sauce. However, you can use red enchilada sauce if you like. It’s really all about preferences.
If the Mexican-blend shredded cheese we recommend is too mild for your palate, feel free to substitute pepper jack cheese. That would definitely give this dish a little bit more of a kick.
To add protein to their recipe, you can replace the sour cream with plain Greek yogurt.
Slow Cooker Honey Lime Shredded Chicken Enchiladas
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 20 ounces green enchilada sauce two cans worth
- 4 ounces chopped green chiles
- 1 tablespoon chili powder
- 1 teaspoon garlic salt
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/3 cup honey
- 1/4 cup lime juice
- 6 tortillas burrito size
- 2 cups shredded cheese Mexican blend
- 1/2 cup sour cream
- scallions for garnish
Instructions
Cooking the Honey Lime Chicken in the Crock Pot
- 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.
- When done, remove chicken breast from slow cooker and shred.
- Add the now-shredded chicken back to the slow cooker and mix in the sour cream and half of the shredded cheese. Stir to combine.
Making the Enchiladas with Shredded Chicken
- Preheat the oven to 350 degrees.
- Fill six tortillas evenly with the filling, roll up and place into a 9×13 baking dish.
- Cover the enchiladas with the remaining can of enchilada sauce.
- Top with remaining cheese.
- Bake for 20-30 minutes until the cheese is all melted.
- Garnish with more sour cream and scallions and serve!
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.