Lime Chicken Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 6
This lime chicken enchilada recipe utilizes the slow cooker to make tender chicken that is easy to shred for the enchiladas. Chicken can also be used for tacos and quesadillas.
  • For the chicken:
  • 3 lbs of chicken
  • 16 oz jar of salsa
  • Juice from 1 lime
  • ½ cup chopped cilantro
  • For the enchiladas:
  • 6 large tortillas
  • 1 cup of shredded cheese
  1. For chicken: In the slow cooker place the chicken, entire jar of salsa, lime juice, and cilantro, then stir to mix ingredients and coat chicken. Cover with lid and cook on high for 4 hours (or on low for 8 hours). When done, shred chicken using two forks.
  2. For enchiladas: Preheat oven to 350 degrees, then spray a 9x13 pan with vegetable spray. Spread about ¾ cup of the sauce from the slow cooker evenly across the bottom of the pan.
  3. In a bowl combine the shredded chicken with ½ cup of cheese and a cup of the sauce from the slow cooker.
  4. Assemble enchiladas by spooning ⅙th of the chicken mixture into middle of tortilla, spreading it lengthwise. Sprinkle a little bit of cheese on mixture, then roll of up the tortilla and place in the pan, seam side down at one end of the pan. Repeat with remaining tortillas and chicken mixture, placing each enchilada side by side. When done with enchilada assembly, pour the remaining slow cooker sauce over the top of the enchiladas and sprinkle remaining cheese over the top of the sauce.
  5. Bake in the oven for about 20-25 minutes at 350 degrees.
Recipe by Kinda Sorta Simple at