Honey-Lime Chicken Enchiladas with Slow Cooker Refried Black Beans

Honey-Lime Chicken Enchiladas with Slow Cooker Refried Black Beans 4.53/5 (19 votes)

A nice twist on traditional chicken enchiladas! And a family pleasing meal for sure! This recipe calls for jarred tomatillo sauce, which is sometimes hard to find. Mild green salsa works just as well. Now, let’s talk refried beans! These beans are awesome!  And, your house will smell incredible while they’re cooking. This recipe makes quite a bit. You could easily half it, if you’re not into leftovers. But since the recipe is easy and absolutely delicious, I go ahead and make the whole batch. I freeze some and transform the rest into black bean dip by adding just a little more liquid, some cumin, and ground red pepper. (To keep things simple, I didn’t include the salad you see in the picture. But it’s easy if you want to add it. Just chop a tomato and avocado, drizzle with a little olive oil and lime juice, and season with salt, pepper, and a little cilantro.) Enjoy!

Honey Lime Chicken Enchiladas



  • 2 cups rotisserie chicken, choppped
  • 1 cup onion, diced
  • 1 tablespoon olive oil
  • 1/4 cup chicken stock
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 8-10 flour tortillas
  • 2 cups Monterey Jack cheese, or cheddar
  • 16 oz tomatillo sauce


  1. Preheat the oven to 350.
  2. In a large sauté pan, heat oil until it begins to shimmer, add onion and cook until translucent and soft.
  3. Add chicken, chicken stock, chili powder, garlic powder, salt and pepper to the pan, bring to a boil, reduce to simmer, and let cook for 5-10 minutes.
  4. Remove from heat and add honey and lime.
  5. Lightly oil the bottom of a 9x13 baking pan and then pour 1/2 cup of tomatillo sauce over the bottom. Tilt the pan to evenly spread.
  6. Fill each tortilla with chicken mixture and a sprinkling of cheese. Roll and place, seam side down in the pan.
  7. Once all tortillas are placed in the pan, pour the remaining tomatillo sauce over the enchiladas, sprinkle with remaining cheese and place in the oven.
  8. Bake uncovered for about 30 minutes or until the enchiladas begin to brown and crispy on the edges.

Nutritional Information

Serving Size 186g (1 enchilada) Calories 290 Fat 12 Carbs 26 Fiber 2 Protein 19.

Slow Cooker Refried Black Beans (double batch)



  • 2 cups dried black beans, 1 pound
  • 2 cups chicken stock
  • 4 cups water
  • 1 cup onion, chopped
  • 4 cloves garlic
  • 2 bay leaf
  • 2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 4 slices bacon, cut into large pieces
  • 1/2 cup cilantro, chopped
  • kosher salt and pepper, to taste


  1. Combine everything (except cilantro) in the bowl of a slow cooker.
  2. Cook on medium high (or high) for 7-8 hours.
  3. Discard bay leaves. Using a slotted spoon, transfer beans, onions, and bacon to the bowl of a food processor or blender.
  4. Add enough liquid from the slow cooker to process the beans. Continue to add liquid until the mixture reaches the consistency of thick mashed potatoes.
  5. Season with kosher salt and pepper and garnish with cilantro.

Nutritional Information

Serving Size 199g Calories 152 Fat 1.5 Carbs 26 Fiber 6 Protein 9.4.


KID NOTE:  I chose mild salsa and the kids really liked the enchiladas. The also love black bean dip so the refried black beans were a big hit.

VEGETARIAN TIP: Substitute 15 oz can of white/red beans and 1/2 cup uncooked brown rice for the chicken. Increase the broth to 1 1/4 cups.  In step 4 add the rice and stock. Cover and let cook according to package directions. Stir in the beans and assemble.  Use vegetable broth instead of chicken broth and omit the bacon from the black beans.

GLUTEN MODIFICATIONS:  Use corn tortillas.


  1. Rhonda says:

    The black beans alone are 5-stars all the way. I will make those again and again.

  2. Diana Kane says:

    Really enjoyed the enchiladas! Used half wheat and half flour tortillas and couldn’t decide which I liked better. However, my beans weren’t ready in time. My slow cooker only had low or high as an option. I did low for about 8 hours and had to cook it on high another 4 hours until the beans were soft enough. Perhaps soaking the beans the night before would have helped. This was my first time using dry beans ever, lesson learned.

  3. Lori Wight says:

    Seasoning for the enchilada chicken meat was a bit too sweet…it needs something to lend a bit more of a savory flavor. Also noticed that the 0.25 cup of chicken stock in step #4 was quickly absorbed, so I was not able to achieve a boil, it could have used another 0.25 cup of stock.

    The beans are very tasty. I made a modification and only processed 1/2 of the beans in the food processor, this helped to give it more texture. I froze the extra beans and will use them in the future.

    The active time frame for cooking was a bit more than 45 minutes. However, it was really tasty!

  4. Stephanie Hogan says:

    I love this bean recipe…my kids will not eat canned beans any more. I add a big pinch of cumin and cook on low all night and day! I use my immersion blender to get the consistency that we like….AMAZING!!!!

  5. Deb Schneller says:

    Loved these! Huge hit with everyone and we have ages from 6-46. Teenagers went back for more after dinner, glad I snagged one for my lunch box. We did like the honey, nice change, and used a green chili sauce.

  6. Karen Tumblin says:

    Chicken flavoring was delicious. I loved it. Will definitely make these again.

  7. Dejah Moser says:

    I cooked the beans on high for 8 hours and they came out perfect, I also added cumin. I love this recipe and am so glad to have an alternative to canned beans! The enchiladas were also delish, I used whole wheat tortillas and since they get nice and soft there was no issue with texture. I also used 2% milk cheese to cut down on the calories, and some greek yogurt as a substitute for sour cream.

  8. Rhonda says:

    I did mine on high for 7 hours. They came out great!

  9. aomard says:

    The first 1/4 cup of chicken stock was quickly absorbed so I added an additional 1/4 cup. Also, I only used about 3T honey since I prefer a more savory flavor.

  10. Nina Johnson says:

    I have made this recipe many times now. My kids love it, my husband loves it and even my mother-in-law loved it! It is now is my rotation of meal that I make often.

  11. Cmalone79 says:

    Tasty! I soaked my beans overnight which was a mistake… Should have followed the instructions, they turned out tasty by watery. I used corn tortillas instead of flour.

  12. ccole269 says:

    Yummy!! This is the first time I have had enchiladas & they were delicious! The only issue I found was that there certainly was not enough filling to make more than a couple enchiladas. So I used some of the freshly blended refried beans & was able to make the filling stretch out to fill 6 tortillas.

    As for the refried beans… not my favorite. As a side dish I did not care for it (the bacon was too overwhelming of a taste) but as an addition to the enchilada it was good. . Next time I may leave that out & adjust the onion/garlic ration.

  13. Ken says:

    Love both these recipes. Both are staples for company and sometimes I premake them in foil pans when we go camping. I use my pressure cooker for the beans. Exact recipe except it takes only 45 min on high. No presoaking required! Love!!! ??

  14. lrobson1970 says:

    Enchiladas were great! Used corn tortillas and like them much better than using the flour ones. The stock was quickly absorbed so we added another 1/2 cup. I have teenage boys and ran out of servings! Will have to double up on this one next time

  15. MelissaCarnevale says:

    OK -question…. for the beans – is the bacon cooked or uncooked? I assume uncooked?

  16. Rebeccap says:

    I increased the liquid for the beans and use this exact recipe for slow cooker black bean soup. AMAZING!!!! And my kids adore it!

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