Honey Lime Enchiladas

By Coppermouse

Ingredients

• 1/3 cup honey
• 1/4 cup lime juice
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1 1/2 pounds chicken (cooked and shredded)
• 1 package (6-8) 8-inch whole wheat flour tortillas
• 2 (10 ounce) cans green enchilada sauce
• 1 pound shredded monterey jack cheese
• 1/2 cup half and half cream

Details

Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours if you have time). *Tip: Spray your measuring spoon with cooking spray before measuring out the honey and then the honey will come right out without all of the sticky mess.
2Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
3Mix the remaining enchilada sauce with the cream and leftover marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and sprinkle with cheese.
4Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve with sour cream and rice.