These were very good--will definitely be making them again!
Honey Lime Chicken Enchiladas
1/3 C. honey (next time I think I will try a little less)
1/4 C. lime juice (I just used the kind that comes in a bottle)
1 Tbsp. chili powder (I used 1/2 Tbsp.)
1/2 tsp. garlic powder (I used closer to 1 tsp.)
1 lb. chicken, cooked & shredded (I did mine in the crockpot--I put 4 boneless, skinless breasts from the freezer with 1 C. of water in a large crockpot & cooked it on low for about 8 hours. It comes out very tender & shreds nicely & I only used 1/2 of the chicken & put the rest in the freezer for later use)
8-10 flour tortillas (I used 9 & they were whole wheat)
1 lb. Monterrey jack cheese, shredded (I just used a mixture of cheddar & mozzarella & I used way less than a pound)
2 (10 oz.) cans green enchilada sauce
1/2 C. heavy cream (I used 1/3 C. skim milk instead)
Mix the honey, lime juice, chili powder, & garlic powder together. Toss with the shredded chicken. Let it marinate for at least 30 minutes (I did mine overnight in the fridge). Grease a 9x13 pan & pour enough enchilada sauce on the bottom to create a thin layer of sauce. Fill the tortillas by spooning some of the chicken mixture down the middle of the tortilla. Sprinkle on a little bit of cheese & roll up the tortilla & place in the pan. Mix the remaining enchilada sauce with the milk & any leftover marinade (I didn't have any leftover since I let mine soak overnight). Pour the sauce mixture over the top of the enchiladas and sprinkle the top with some cheese. Cover with foil & bake at 350 degrees for 30-45 minutes or until bubbly & heated through (I took the foil off for the last 15 minutes).
recipe from Alli
