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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
hours
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
4
hours
hours
50
minutes
minutes
Servings
6
people
Calories
624
kcal
Author
Longbourn Farm • Alli Kelley
Equipment
Redmond Real Salt
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
Place chicken, spices and honey in the crock pot for 4 hours on low.
Shred chicken and add lime juice, stir to combine.
For the Sauce
Combine salsa verde, cream, and lime zest.
To Assemble
Spread about 1/2 cup of the sauce in the bottom of a 9x13 pan.
Warm the tortillas briefly in the microwave for 10-15 seconds.
Fill with chicken mixture, for the size of tortillas I used (8 inch) it was about 1/4-1/3 cup for each tortilla.
Place in filled tortillas in the pan, seam side down.
Pour remaining sauce over the top, spreading it so each tortilla is coated.
Top with cheese.
Bake at 350 degrees F covered for 25 minutes. Uncover and bake 5-10 more until cheese is melted and bubbly.
Nutrition
Calories:
624
kcal
|
Carbohydrates:
59
g
|
Protein:
25
g
|
Fat:
32
g
|
Saturated Fat:
18
g
|
Cholesterol:
130
mg
|
Sodium:
1303
mg
|
Potassium:
464
mg
|
Fiber:
1
g
|
Sugar:
39
g
|
Vitamin A:
1320
IU
|
Vitamin C:
3.5
mg
|
Calcium:
351
mg
|
Iron:
2.5
mg