What You'll Need
- 1 small, onion, peeled and diced (use a sweet onion if you can find it)
- 3 chicken breast halves
- 1/2 c. chicken broth
- 1 Tbsp. chili powder
- 1 tsp. garlic, minced (2-3 cloves)
- salt and pepper (to taste)
- 6 tablespoons honey
- 5 tablespoons lime juice (1 large lime)
- 8-10 flour tortillas
- 1 lb. Monterey jack cheese, shredded
- 16 ounces green enchilada sauce
- 1/2 c. heavy cream
How to Make It
- Saute onion in a little butter until it becomes transparent and soft.
- In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt and pepper.
- Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don’t want it to cook out completely).
- Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min.
- Drain out some of the juices (but not all of it… keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can.
- Marinate at least 30-40 minutes..
- longer if you can (I did about an hour).
- While chicken is marinating spray a 9×13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom.
- Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas.
- Mix the remaining enchilada sauce with heavy cream.
- Pour sauce on top of the enchiladas and sprinkle with cheese.
- Bake at 350 degrees for 30 minutes until brown and crispy on top.
- Serve hot and top with your favorite enchilada toppings.
- If you don’t have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.