Slow Cooker Chicken Enchiladas

Slow cooker chicken enchiladas are packed with honey lime flavor and could not be easier to make. Prep your honey lime chicken enchiladas in the morning and assemble them later for dinner.

Slow cooker chicken enchiladas are packed with honey lime flavor and could not be easier to make! Prep in the morning and assemble them later for dinner! #chickenenchiladas #honeylime #honey #lime #honeylimechickenenchiladas #chickenenchiladaseasy #chickenenchiladasslowcooker #chickenenchiladascrockpot #chickenenchiladasrecipe

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Making meal prep dinners is one of our favorite things to do around here because the convenience is unmatchable. But when the meal you prep is as tasty as these honey lime enchiladas, you really have something great to look forward to.

What really sets these salsa verde enchiladas apart from the rest is the sauce. Combining heavy cream, salsa verde, and lime zest is all you have to do to make it and it’s so creamy and perfect that you’ll want to eat it straight out of the bowl with a spoon, (or your fingers). I really can’t say enough good things about this tasty recipe.

Table of Contents

Why You’ll Love Honey Lime Enchiladas

They’re super easy to make! While I love everything about these slow cooker chicken enchiladas, I really love how easy they are to make. Enchiladas can sometimes seem complicated to make but using a slow cooker or crock pot to cook the filling and the easy sauce simplifies this recipe in a beautiful way.
The leftovers taste great. We normally aren’t big on eating leftovers unless we have to, but this is a recipe that has us setting aside tomorrow's lunch before it hits the dinner table, they’re just too good.
There’s a harmonious balance of flavors. The honey lime chicken filling is the perfect balance of sweet from the honey and tangy from the lime juice. Paired with the sauce, it's the perfect combination of sweet, tangy, and spicy! Everything an easy chicken enchilada should be.

Ingredients for Salsa Verde Enchiladas

For the Filling, You Will Need

Boneless skinless chicken breasts
Chicken broth
Cumin
Chili powder
Salt
Bay leaf
Honey
Lime juice

For the Sauce, You Will Need

Salsa verde
Heavy cream
Lime zest

Additional Ingredients, You Will Need

Flour tortillas
Shredded cheese

For the exact amounts needed, please see the recipe card below.

How to Make Salsa Verde Chicken Enchiladas

Prepare the Filling

Place your chicken, spices, and honey inside of the crockpot and cook for 4 hours on low heat.
Remove the chicken and shred it into smaller pieces before returning to the slow cooker and adding lime juice. Stir to combine.

Prepare the Sauce

In a bowl, whisk together the salsa verde, heavy cream, and lime zest until well combined.

Assemble Enchiladas

First, spread some of that luscious sauce (about ½ cup) in the bottom of a 9x13 baking dish.
Warm your flour tortillas in the microwave for about 10-15 seconds so that they are easier to roll.
Fill each tortilla without ¼-⅓ cup of the sweet honey lime chicken meat.
Roll the tortillas up and place them seam side down into your prepared baking dish, repeating until all of the chicken is gone or the baking dish is full of enchiladas.
Pour the remaining sauce over the top of the enchiladas, spreading it out so that the enchiladas are evenly coated.
Sprinkle cheese over the top. I like to keep my cheese a bit centered. It makes for a pretty presentation and lets the edges of the tortillas get a little crispy.
After that, these crock pot chicken enchiladas are ready to bake and serve. Bake covered at 350 degrees F for 25 minutes, uncover, and then bake for another 5-10 minutes until the cheese is melted and bubbly.
Serve warm and enjoy.

Cilantro Lime Rice or plain White Rice goes great with these Salsa Verde Enchiladas.

What is the best melting cheese for enchiladas?

For these chicken enchiladas in salsa verde, you can use any cheese that you want to use, but I find that the best cheeses for this recipe are cheddar cheese, monetary jack, or even Colby jack. Cheeses melt better when you shred them by hand instead of buying them pre-shredded because pre-shredded cheese has an anti-caking ingredient that leaves them looking a little lumpy. You can use whichever you prefer.

Should enchiladas be corn or flour?

You can use either one! Traditionally enchiladas are made with corn tortillas and I personally love corn tortillas (especially in my beef enchiladas recipe) but these salsa verde chicken enchiladas go great with flour tortillas because the texture is perfect with the flavors we have going on. You can use either one.

Do you cook flour tortillas before making enchiladas?

You do not need to cook flour tortillas before use but I do find that by heating them a little they become easier to roll and fill without breaking. Sometimes flour tortillas like to stick to each other in packaging and depending on their age they may crack when rolled, but warming tortillas makes them softer and easier to handle without breaking.

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