Honey Lime Enchiladas

honey lime enchiladas recipe

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.

honey lime enchiladas recipe

Yield: serves 4 to 6

Slow Cooker Honey Lime Enchiladas

Slow Cooker Honey Lime Enchiladas
Slow Cooker Honey Lime Enchiladas - Slow cooked chicken in a green chili honey lime enchilada sauce. Shread and roll into tortilla and cover with cheese and melt.


  • 2 lbs. boneless skinless chicken breasts
  • 2 cans (10 oz) Old El Paso green enchilada sauce
  • 1 can (4.5 oz) Old El Paso chopped green chiles
  • 1 Tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 package Old El Paso tortillas, burrito size
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup sour cream
  • 1/4 cup cilantro, chopped
  • 1/4 cup green onions, chopped


  1. Add chicken breasts, one can enchilada sauce, chili powder, garlic powder, oregano and salt to the insert of a slow cooker. Cook on LOW for 3 to 5 hours, or until cooked through.
  2. Preheat oven to 350 °. Remove chicken breast from slow cooker, leaving sauce in insert. Put chicken in a large bowl, shred with fork. Add honey and lime juice to reserved sauce, stir to combine. Pour over chicken. Add 1 cup cheese, sour cream, cilantro and green onions. Mix to combine.
  3. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/2 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish sprayed with cooking spray. Cover with the remaining can enchilada sauce and top with reserved cheese. Bake for 30 minutes or until cheese is melted and bubbly.
  4. Garnish with additional sour cream, green onion, and cilantro if desired.

Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

*This post is part of a collaboration with Old El Paso. All opinions are 100% my own. *

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  • Hello. A friend of mine told me about your blog and “Cooking With Mr. C.” on Facebook. I now have two favorites. Keep up the great work. Denise

  • I made this deliciousness today and it’s now one of my new favorites. Thanks for the recipe! One question though, when do you add the green chiles? I added them when I added the honey and lime juice, but thought that maybe I should have put them into the slow cooker from the second. Either way, it’s a hit!

    • You are very welcome! It doesn’t matter when you add them, I think that I added them to the slow cooker.

  • These are delicious! I’ve made it a couple times now but would like to freeze them. Should i do them before I bake or bake then freeze? Thank you BakedBree!


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