Honey-Lime Chicken Enchiladas Recipe

Name: Honey-Lime Chicken Enchiladas
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1/3 cup honey; 1/4 cup lime juice; 1 tablespoon chili powder; 1/2 teaspoon garlic powder; 1 1/2 lbs chicken (cooked and shredded); 1 package (6-8) 8-inch whole wheat flour tortillas; 2 cans (10 oz) green enchilada sauce; 1 lb shredded monterey jack cheese; 1 cup heavy whipping cream

Ingredients

1/3 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 1/2 lbs chicken (cooked and shredded)
1 package (6-8) 8-inch whole wheat flour tortillas
2 cans (10 oz) green enchilada sauce
1 lb shredded monterey jack cheese
1 cup heavy whipping cream

PREP TIME 35m	COOK TIME 30m	TOTAL TIME 1h5m
YIELD 6 servings

Instructions

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.
Spray 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.
Mix 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.
Bake at 350°F for 30 minutes until brown and crispy on top.
Serve with sour cream and rice.