Saturday, April 9, 2011

Honey Lime Chicken Enchiladas

6 Tbl. honey
5 Tbl. lime juice {1 large lime}
1 Tbl. chili powder
1/2 teas. garlic powder
1 pound chicken cooked and shredded {3 small chicken breasts}
8-10 flour tortillas
1 pound monterey jack cheese,shredded
1 cup heavy cream {I use sour cream}
16 ounces green enchilada sauce

Mix first four ingredients and toss with shredded chicken. Let marinate for at least 1/2 hour { I toss mine together and put in ziplock bag in the morning and let it sit in fridge all day} Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 backing pan. Fill flour tortillas with chicken and shredded chesse, saving about 1 cup of chesse to sprinkle on top of enchiladas. Mix the remaing sauce with the sour dream and leftover marinade if there is some. Pour on top of the enchiladas and sprinkle with chesse. Bake at 350 for 30 minutes or until brown and crispy on top.

No comments: