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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!

I am SO excited to share this easy chicken enchilada recipe with you all! I discovered these honey lime chicken enchiladas shortly after Aspen was born. Some wonderful ladies from my church made me a couple of freezer meals and this was one of them.

Actually, I don’t really know what recipe they used, since I made these based on what they tasted like and asking what was in the sauce. This totally is the best chicken enchilada recipe, Andy will even take straight-up leftovers to work the next day. Which means they are a hit!

Basically, I love everything about these slow cooker chicken enchiladas. But I really love how the easy it is!! 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 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.

Speaking of the sauce…all you do is combine cream, salsa verde, and some lime zest. And it is dreamy. I keep thinking of other recipes I could use it in. Or maybe I should just dip chips in it. Or slurp it out of a spoon.

Ok, maybe not. But I’d be lying if I said I didn’t lick my fingers while assembling these lovely honey lime enchiladas! If it seems like there is too much sauce, don’t be afraid. I tried the recipe with less sauce and it was a bit too dry for me.

How to Make Chicken Enchiladas

Assembling these babies couldn’t be easier. Here is what you’ll need: The chicken, the sauce, some tortillas, and a 9×13 baking pan.

• First, spread some of that luscious sauce in the bottom of 9×13 baking dish. Then fill each tortilla evenly with the sweet honey lime chicken.
• Roll them up and place seam side down in the baking dish. Repeat until all that chicken is gone.
• Then, pour the remaining sauce over the top and sprinkle with cheese. 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. And your life will change for the better when you take the first bite.

Really, I can’t say enough delicious things about these easy chicken enchiladas! So easy. So honey-limey good. I think I’ll go get my crockpot started!

Looking for more easy enchilada recipes? Check these out!

• Easy Pork Enchiladas
• Ground Beef Enchiladas
• Serve them with rice!

5 from 2 votes

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Slow Cooker Chicken Enchiladas {Honey Lime!}

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!

Course Main Course

Cuisine Mexican

Keyword crock pot chicken enchiladas, easy chicken enchilada recipe, slow cooker chicken enchiladas

Prep Time 4 hours 15 minutes

Cook Time 35 minutes

Total Time 4 hours 50 minutes

Servings 6 people

Calories 624 kcal

Author Longbourn Farm • Alli Kelley

Ingredients

For the Filling

• 3 chicken breasts boneless, skinless (about 1 1/2 pounds total)
• 1/3 cup chicken broth
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 bay leaf
• 3/4 cup honey
• Juice from 1 lime

For the Sauce

• 1 cup salsa verde
• 1 cup heavy cream
• zest from 1 lime

Additional Ingredients

• 8-10 flour tortillas I use 8 inch.
• 2 cups cheese shredded, montery jack, colby jack, or cheddar cheese.

US Customary - Metric

Instructions

For the Filling

1. Place chicken, spices and honey in the crock pot for 4 hours on low.
2. Shred chicken and add lime juice, stir to combine.

For the Sauce

1. Combine salsa verde, cream, and lime zest.

To Assemble

1. Spread about 1/2 cup of the sauce in the bottom of a 9x13 pan.
2. Warm the tortillas briefly in the microwave for 10-15 seconds.
3. Fill with chicken mixture, for the size of tortillas I used (8 inch) it was about 1/4-1/3 cup for each tortilla.
4. Place in filled tortillas in the pan, seam side down.
5. Pour remaining sauce over the top, spreading it so each tortilla is coated.
6. Top with cheese.
7. Bake at 350 degrees F covered for 25 minutes. Uncover and bake 5-10 more until cheese is melted and bubbly.

Nutrition Facts

Slow Cooker Chicken Enchiladas {Honey Lime!}

Amount Per Serving

Calories 624 Calories from Fat 288

% Daily Value*

Total Fat 32g 49%

Saturated Fat 18g 90%

Cholesterol 130mg 43%

Sodium 1303mg 54%

Potassium 464mg 13%

Total Carbohydrates 59g 20%

Dietary Fiber 1g 4%

Sugars 39g

Protein 25g 50%

Vitamin A 26.4%

Vitamin C 4.2%

Calcium 35.1%

Iron 13.7%

* Percent Daily Values are based on a 2000 calorie diet.