Honey Lime Chicken Enchilada

By topround

from Cortney

Ingredients

• Marinade:
• 6 tablespoons honey
• 5 tablespoons lime juice
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• Enchiladas:
• 1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
• 8-10 flour tortillas
• 1 pound Monterrey jack cheese, shredded
• 16 ounces green enchilada sauce
• 1 cup heavy cream

Details

Preparation time 30mins
Cooking time 30mins
Adapted from sixsistersstuff.com

Preparation

Step 1

Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag. Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.