Wednesday, April 7, 2010

Honey Lime Chicken Enchiladas

4-5 TBSP Honey
5 TBSP Lime juice
1 TBSP chili powder
1/2 tsp. garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb. colby jack cheese, shredded
16 ounces green enchilada sauce
1/2 cup heavy cream

Mix the honey (tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese (and a little enchilada sauce), saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any left). Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. You can serve with sour cream, pico de gallo, rice and black beans.

1 comment:

Brianna said...

mmm this looks delish! i am going to try this one for sure!