Go Back

Honey Lime Enchiladas


  • 1 lb. chicken
  • 6 Tbsp honey
  • 4.5 Tbsp lime juice
  • 1 Tbsp chili powder
  • 1/2 tsp garlic powder
  • 10 oz. can green enchilada sauce
  • flour tortillas
  • shredded monterey jack cheese


  • Combine chicken, honey, lime juice, chili powder, and garlic powder in freezer bag.
  • Let all air out of bag.  Seal tight and freeze.
  • When ready to prepare take it out of freezer and allow to thaw.
  • Pour chicken and sauce into slow cooker.
  • Cook on low for 8 hours.
  • Shred chicken in sauce.
  • Pour a small amount of green enchilada sauce on the bottom of a 9x13 pan.
  • Fill tortillas with shredded chicken and cheese.  Place in pan.
  • Pour the rest of the green enchilada sauce over the tortillas.  Sprinkle with cheese.
  • Bake uncovered in 350 degree oven for 30 minutes.