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–+ servings
Two slow cooker honey lime shredded chicken enchiladas topped with cheese, sour cream, and a lime slice on a white plate. A halved lime is on the side, resting on a red and white checkered cloth.

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.
It's a great workday recipe. The chicken cooks while you're at work. Then, when you arrive home, you or a family member just need to assemble the enchiladas and pop them in the oven for 30 minutes. Before you know it, dinner is ready.
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Prep Time 15 minutes
Cook Time 6 hours
Baking Enchiladas 30 minutes
Course Dinner
Cuisine American, Mexican
Servings 6
Calories 433 kcal

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 9x13 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.

Nutrition

Calories: 433kcalCarbohydrates: 42gProtein: 29gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 89mgSodium: 2047mgPotassium: 440mgFiber: 4gSugar: 24gVitamin A: 1452IUVitamin C: 13mgCalcium: 272mgIron: 3mg

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.

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