Honey Lime Chicken Enchiladas Recipe:
Ingredients:
Marinade:
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
Enchiladas:
1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
8-10 flour tortillas
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Directions:
Whisk the first four ingredients and toss with
shredded chicken in a Zip-loc bag. Let it marinate in the fridge for at
least a 1/2 hour, but preferably a half day or so. Pour about 1/2 cup
enchilada sauce on the bottom of a 9X13 baking pan. Fill the tortillas
with chicken, saving marinade, and shredded cheese, saving about 1 cup
of cheese to sprinkle on top of enchiladas. Put rolled tortillas in
9×13 pan as you go. Mix the remaining enchilada sauce with the cream
and leftover marinade (if there is any). Pour sauce on top of the
enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30
minutes until brown and crispy on top.
I found this recipe here.
