Honey
Lime Chicken Enchiladas
Six
Sisters Blog
Yield:
one 9x13 pan
6
TB honey
5
TB lime juice
1
TB chili powder
½
tsp. garlic powder
1
lb. chicken, cooked and shredded (4 chicken breasts)
8-10
flour tortillas
1
lb. Monterrey jack cheese, shredded
16
oz. green enchilada sauce
1
c. heavy cream
Whisk
the first four ingredients and toss with shredded chicken. Marinate in fridge for at least a ½ hour, but
preferably a half day or so. Pour ½ c.
enchilada sauce on the bottom of a 9x13 baking pan. Fill tortillas with chicken (saving marinade)
and shredded cheese, saving about 1 c. of cheese to sprinkle on top. Put rolled tortillas in 9x13 pan as you
go. Mix remaining enchilada sauce with
the cream and leftover marinade (if there is any, sometimes I make ½ recipe of
marinade to mix in here). Pour sauce on
top of the enchiladas. Sprinkle with
remaining cheese. Bake at 350 degrees
for 30 mins. until brown and crispy on top.
