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Chicken Enchiladas
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Honey Lime Chicken Enchiladas

Author Life in the Lofthouse

Ingredients

  • 3 Tablespoons honey
  • 1/4 cup fresh lime juice
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 pound cooked, shredded chicken (a rotisserie chicken works great for this recipe)
  • 10 flour tortillas (taco size)
  • 16 ounces shredded Monterey jack cheese
  • 2 cans (10 ounces, each) green enchilada sauce
  • 1/4 cup heavy cream

Instructions

  • Preheat oven to 350° F. degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes.
  • Spray a 9×13 inch pan and a 8×8 inch pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan.
    Take one tortilla and fill with chicken and a few tablespoons of cheese down the center of the tortilla. (Make sure to save at least 1 ½ cups cheese to sprinkle over top of enchiladas.)
    Roll up and place in prepared pans. Repeat with all tortillas, chicken and cheese.
  • Mix together the remaining enchilada sauce and heavy cream. Pour sauce over the tops of enchiladas (depending on how saucy you like your enchiladas, you may not need to use all of the sauce. Eyeball it.)
    Sprinkle the reserved cheese evenly over the tops of all the enchiladas.
  • Bake, uncovered, for 30 to 35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy!

Notes

Yields: 10 enchiladas FREEZER INSTRUCTIONS: Prepare enchiladas right up until baking step. Don't bake. Tightly cover with a double layer of aluminum foil. Freeze up to 2 months. To reheat: Place frozen enchiladas in a 9x13 baking dish. Bake from frozen, at 350° F, covered for 1 hour. Uncover, bake an additional 30 minutes, or until heated through.