Monday, March 7, 2011

Honey Lime Chicken Enchiladas

You may be a little skeptical about this recipe based on the title, but I promise, it's really very good!

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (you could also used 1 cup sour cream)

Mix first four ingredients and toss with shredded chicken. Let it marinade for at least 1/2 hour (You could toss it together in a ziploc bag in the morning and leave it in the fridge all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9 x 13 baking pan. Fill flour tortillas with chicken and shredded cheese, roll them up and place in bottom of pan, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and left over marinade. Pour sauce on top of rolled enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Make it a Freezer Meal: Make and freeze this recipe. To bake, preheat oven to 350 degrees and bake covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

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