Honey-Lemon Chicken Enchiladas

By Janes_kitchen

Ingredients

• /4 cup honey
• 2 tablespoons lemon or lime juice
• 1 tablespoon canola oil
• 2 teaspoons chili powder
• 1/4 teaspoon garlic powder
• 3 cups shredded cooked chicken breast
• 2 cans (10 ounces each) green enchilada sauce, divided
• 12 corn tortillas (6 inches), warmed
• 3/4 cup shredded reduced-fat cheddar cheese
• Sliced green onions and chopped tomatoes, optional

Preparation

Step 1

In a large bowl, whisk the first five ingredients. Add chicken and toss to coat.
Pour 1 can enchilada sauce into a greased microwave-safe 11x7-in. dish. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce.
Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes. Yield: 6 servings.

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