These Honey Lime Chicken Enchiladas are loaded with slow cooked shredded honey lime chicken and melty Monterey jack cheese and smothered in enchilada sauce.
This is my new favorite way to make chicken enchiladas! They are SO delicious and cheesy! Don’t skimp out on the cheese, seriously, get the one pound block and shred it up. You won’t regret it. A special thanks to my cousin, Angela, for sharing this recipe!
Honey Lime Chicken Enchiladas
Ingredients (with Amazon Links)
- 1 small onion, peeled & diced (use a sweet onion if you can find it)
- 3 chicken breast halves
- 1/2 c. chicken broth
- 1 Tbsp. chili powder
- 1 tsp. garlic minced (2-3 cloves)
- salt & pepper to taste
- 6 tablespoons honey
- 5 tablespoons lime juice 1 large lime
- 8-10 flour tortillas
- 1 lb. Monterey jack cheese shredded
- 16 ounces green enchilada sauce we like Las Palmas brand, but any brand is great
- 1/2 c. heavy cream
Instructions
- Saute onion in a little butter until it becomes transparent and soft. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.
- *If you don't have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.
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These look so good. I am going to try them very soon. Have you picked a winner yet for your books, and if not do you know when you are picking? Thanks for all the hard work you put into your blog!
Yep, the winner has been picked! If you scroll down to the original post you can see who won!
Making these for dinner tonight! Im so excited to try them!!!
Made these and LOVED them (like everything I've ever made from your blog)! A nice change from cream of chicken or red sauce enchiladas. Thanks, you rock!
Amazing!!! Made these today, not only does the house smell amazing while the chicken is in the crockpot, but they smell even better after you have fully finished and pull them out of the oven. My husband took one bite and said this is going on the you must make more often list. I usually like to play around with recipes, not follow it exactly, but these are perfect just the way they are with no changes needed.
@ Em–
Thank you so much! I am so happy to hear you like them (and your husband too)! The chicken is so good just by itself, try it on salad (like Bajio's honey-lime chicken salad) or with tacos. It is so versatile!
I made these last night and they were fantastic! Thanks for the recipe!!!
Holy cow! I made these tonight for dinner and they were great! At first I was a little scared, honey and lime with the green enchilada sauce worried me, I'll be honest. But I tried them anyway because I'm pretty much a fan of anything enchilada. They were so great! I'll definitely be making them again!
Made these tonight for dinner. They were very yummy. I think when I make them next time I am cutting back a little on the honey and bumping up the spices. Thanks for another yummy recipe.
I'm currently making these, and they smell delicious. I just put them in the fridge to marinade. Can't wait to eat them for dinner tonight. Love you blog!
I'm currently making these, and they smell delicious. I just put them in the fridge to marinade. Can't wait to eat them for dinner tonight. Love you blog!
Sorry if this is a dumb question but does the chicken need to be thawed before putting it in the crockpot?
@Trimble- TECHNICALLY you aren't ever supposed to put chicken in the crockpot unless it is thawed.. but I have put it in frozen before and it turns out fine. I usually like to just rinse it with water before putting it in to get rid of the ice chunks.
Thank you!
Sorry to bug you again but do you see any issue with me marinating it in the fridge for a day? That should only intensify the flavor, am I right?
SO YUMMY! 🙂 Made these a couple nights ago and they are just delicious. Family said they had to go into our regular enchiladas rotation. Thanks for the GREAT recipe! It will be made often 🙂