Tired of turkey leftovers? I was in the mood for Mexican food tonight, and when I saw this recipe for a honey-lime marinade for chicken, I was inspired! I turned it into a crock-pot recipe, added some diced onion and bell pepper, tortillas and cheese and green tomatillo sauce, and made honey-lime chicken enchiladas. They turned out del-i-ci-ous, and SO easy!

I made a small batch since it’s just Mike & me, but you could easily double or even triple this recipe to feed a bigger family. These enchiladas heat up great as leftovers and even freeze well for later meals.

honey-lime chicken enchiladas

– 2 large chicken breasts
– 2 tsp minced garlic
– 1/3 cup honey
– 1/3 cup lime juice
– 3 cups low-sodium chicken broth
– 1 small onion, diced
– 1/2 green bell pepper, diced
– 3 wheat tortillas
– 1 cup shredded reduced fat Mexican cheese
– 1 small can green enchilada sauce

1. Place chicken breasts in the bottom of the crock-pot. Add chicken broth, honey, and lime juice, and stir to combine. Cook on low for 4-6 hours.

2. Saute onion, garlic and bell pepper in a little olive oil over low heat for 3-5 minutes, until onion becomes translucent. Add ingredients to crock pot mixture and cook for another 1-2 hours.

3. The chicken mixture is done when chicken is fully cooked and most of the liquid has evaporated. If needed, take off the lid and turn heat to high for the final 15-20 minutes of cooking.

4. Turn off crock-pot and use a knife and fork to pull apart/shred the chicken.

5. Preheat oven to 325 degrees. Prepare an 8×8 glass baking pan by pouring about 1/3 of the can of enchilada sauce into the pan to coat the bottom.

6. Fill each tortilla with the shredded chicken mixture and a spoonful of enchilada sauce. Roll and lay into the pan. Pour the remainder of the enchilada sauce evenly over the tortillas and top with cheese.

7. Bake for 15-20 minutes, until cheese is fully melted and edges of the tortillas are a little crispy.

I served mine with brown rice and broccoli for a filling, healthy and delicious meal!

What are some of your favorite post-Thanksgiving, non-turkey meals? {Actually, this recipe would probably work well with turkey, too, now that I think of it!} 🙂

Hope you’re having a great week!
-Dallas