Honey Lime Chicken Enchiladas Recipe
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.
Im OBSESSED with this! Someone brought it to me one time and I craved it after and had to ask for the recipe. Pete (and now I realize all my kids) dont care for anything with sweet meat :( They didnt care for it. I ate 3 peices BOTH time and had to stop myself from having more. Im keeping this recipe for myself. haha
