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.
Slow Cooker Honey Lime Enchiladas
Ingredients
Instructions
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. *
13 Comments
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
Welcome! And thank your friend for me!
Your enchilada recipe is beautiful. It is indeed a nice change from your usual red enchiladas. I’d love to see this on my table soon. Thanks for sharing this recipe.
Thank you! I hope that it is on your table soon!
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.
I love honey lime enchiladas! Such a great flavor combination!
These look so good! I love the combo of honey and lime!
Thanks! I love sweet and savory together.
How many does this make?
It served my family of 5.
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!
I’d bake them reheat. Let it thaw in the fridge before baking.