Honey Lime Chicken Enchilada Recipe

Sauté the onion in a little butter until it becomes transparent and soft.

In a crockpot, add the chicken, chicken broth, sauteed onion, chili powder, garlic, salt, and pepper.

Cook on Low for about 8 hours (or on High for 3 to 4 hours) adding more broth if needed (don’t cook it out completely).

Remove chicken from crockpot and shred, then return to the crockpot and simmer another 5 minutes.

Drain out some of the juices (but not all of it, keep about ¼ cup), then add the honey and lime.

Place the seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as can be pressed.

Marinate for at least 30 to 40 minutes, or longer for about 1 hour.

While the chicken is marinating, spray a 9×13-inch pan with cooking spray, then pour about ½ cup of the enchilada sauce over the bottom.

Fill the tortillas with the chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of the enchiladas.

Mix the remaining enchilada sauce with heavy cream.

Pour the sauce on top of the enchiladas and sprinkle with cheese.

Bake at 350 degrees F for 30 minutes until brown and crispy on top.

Serve hot and top with your favorite enchilada toppings.