Honey Lime Enchiladas were floating around Pinterest for awhile and I was obsessed with the idea. I love the honey/lime combination and it also falls into my favorite flavor category – the sweet and savory. In this case, slightly sweet and very savory. I love this meal, and have made it many, many, times. It freezes well and is a nice change from the traditional red enchilada.
I started the chicken filling in the slow cooker because I love the way the chicken falls apart and it is so easy to put together and let it cook during the day. When it is done, I finish the filling, roll into tortillas, cover it with cheese and bake it off. A little sour cream and a sprinkling of chopped cilantro and green onion for crunch. These are great leftover too.
*This post is part of a collaboration with Old El Paso. All opinions are 100% my own. *