Source: My Kitchen Cafe
These are so good! An instant favorite this is creamy and warm and has the perfect amount of seasoning and kick without being spicy. The lime juice makes it perfect!
- 6 tablespoons honey
- 5 tablespoons lime juice (1 large lime)
- 1 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1 pound chicken, cooked and shredded (I used 10 chicken tenderloins)
- 12-14 flour tortillas
- 1 pound Monterey Jack cheese, shredded
- 16 ounces green enchilada sauce
- 1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate*.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking baking dish. 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 any leftover marinade. 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 could easily let this marinate for as long as you have time for but after cooking the chicken and mixing it in the bowl, I let it sit while I washed the chicken pan (and a few other things that were lingering in my sink) and it was long enough to let the juices soak in.