Honey Lime Chicken Enchiladas
by the Sister's Cafe
4 Tablespoons honey (the original recipe calls for 6, but I thought it was too sweet)
5 Tablespoons lime juice
1 Tablespoon chili powder (less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used more chicken so that the enchiladas were more full)
8-10 flour tortillas
1 pound monterrey jack cheese, shredded (I also used some cheddar)
16 ounces green enchilada sauce
1/2 cup heavy cream (the original recipe called for 1 cup, but it makes it too rich)
Mix the honey (spray your measuring spoon with cooking spray before measuring out the honey - then it doesn't stick to the spoon), lime juice, chili powder, and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or place it all together in a ziploc bag and let it sit in the fridge a few hours). Pour about 1/2 cup of enchilada sauce ont eh bottom of a 9x13 baking pan. Fill flour tortillas with chicken, cheese, and a little enchilada sauce, saving about 1 cup of cheese to sprinkle on top of the enchiladas. Roll the enchilada and place in the baking pan. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top (and in between) of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Can serve with sour cream, pico de gallo, rice and black beans.
