To your slow cooker add the chicken breasts, one can of enchilada sauce, green chiles, chili powder, garlic powder, oregano and salt, honey and lime juice. Cook on low for 6 hours, or high for 3-4 ...

For best results, assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. When ready to cook, let it sit at room temperature for 30 minutes, then bake as directed ...

Gently lift all the filled wraps into the slow cooker so that they are submerged in the remaining cooking liquid/sauce ... lid and tea towel then serve the enchiladas with a fresh salsa/sour ...

After only 10 minutes of preparation time for slow cooker enchilada chicken ... to 3 cups chopped cooked chicken 1 (28-ounce) can enchilada sauce 1 (10-ounce) can diced tomatoes with chiles ...