Enchiladas are always a big hit, but this is by far my favorite recipe and it’s so easy. Crockpot… how do I love thee? Let me count the ways… ok, you get the point. Set it and forget it recipes are my favorite. I love this recipe because it has such a different flavor than traditional enchiladas, but it always gets rave reviews. The hardest part is putting the enchiladas together and baking, so I call it a win!
I have adapted this recipe over the years from a recipe I found from One Good Thing. I use the slow cooker to cook the chicken in the marinade used in the original recipe. Instead of marinating already cooked chicken, I find this really gets the flavor in the chicken and makes for great enchilada sauce in the end!
- 6 Tbsp honey
- 5 Tbsp lime juice (2 large or 3 small limes)
- 1 Tbsp chili powder
- 1/2 tsp garlic powder
- 1 bell pepper (any preferred color), diced
- 1 small onion, diced
- 1 lb chicken (or extra to freeze for later!)
- 8-10 flour tortillas (or corn if you prefer corn enchiladas)
- 1 pound monterey jack cheese, shredded (or cheese of choice-I use whatever I have on hand and all varieties have turned out great)
- 16 ounces green enchilada sauce
- 1 cup heavy cream (don’t have heavy cream? Make your own if you have whole milk and butter on hand – mix 2/3 cup whole milk with 1/3 cup melted butter. No grocery trip, FTW!)
- Place chicken in crock pot. Add diced bell pepper and onion.
- Mix honey, lime, chili powder, and garlic powder together until well blended. Pour mixture over chicken and vegetables. Cook on low 8 hours or until chicken is thoroughly cooked (at least 165 degrees).
- Shred the chicken and reserve the drippings for the enchilada sauce.
Pour about 1/2 cup green enchilada sauce on the bottom of a 9×13 baking pan.
Stuff the tortillas with the chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas (or more if you love cheese… who doesn’t love cheese???).
Mix the remaining enchilada sauce with the cream and leftover marinade from the chicken.
Pour the sauce on top of the enchiladas and sprinkle with leftover cheese.
Bake at 350 degrees for about 30 minutes, or until brown and crispy on top.