Easy Chicken Enchiladas Recipe

In the container of a slow cooker, combine honey, water, lime juice, salsa, garlic, spices and onion. Add chicken breasts and turn to coat

Cook on high for 3 hours or low for 6 hours, or until chicken shreds easily with a fork.

Shred the chicken, then turn off the crockpot and return the shredded chicken to the sauce in crockpot. Loosely cover and let cool slightly.

In a large bowl, combine cooled chicken plus any remaining crockpot sauce, 1 cup Cheddar cheese, black olives and corn.

Preheat oven to 350 degrees F. Lightly grease a 9x13” baking dish.

Pour ½ cup enchilada sauce in the bottom of the prepared baking dish.

Add just over ½ cup of filling to the center of a tortilla. Roll tightly and place in the baking dish. Repeat with 7 remaining tortillas and the rest of the filling, arranging them in a single layer in the prepared baking dish.

Pour remaining enchilada sauce over rolled tortillas and spread evenly.

Sprinkle remaining 1 ½ cups cheese evenly over tortillas.

Bake in the preheated oven for 20 to 30 minutes, or until the cheese is melted and the sauce is bubbly.

Let cool slightly then serve warm with your favorite toppings (salsa, guacamole, sour cream, etc.)