Ingredients
Scale
- 2 lb cooked chicken, shredded (3–4 cups)
Honey Lime “Marinade”
- 1/3 cup honey
- 1/4 cup lime juice
- 1 Tb chili powder
- 1/2 tsp garlic powder
- 8–10 (8 inch) flour tortillas
- 2–4 cups colby or monterey jack cheese, shredded (according to your tastes)
- 2 cups green enchilada sauce
- 1 cup cream (optional)
Instructions
- Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.
- Make the “marinade” by mixing the honey, lime juice, chili powder and garlic powder together.
- Pour onto the shredded chicken and mix.
- Let it marinate for 1/2 hour in a Ziploc bag or up to 8 hours (I like to double this part and freeze half for later).
- Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom, about a 1/2 cup.
- Fill flour tortillas with chicken and some shredded cheese (we like a generous amount). Save about 1 cup of cheese to sprinkle on the top of enchiladas.
- Mix the remaining enchilada sauce with the cream (if desired) and you can add any leftover chicken marinade. *Also, you might not need to use all of the enchilada sauce depending on how “saucy” you like your enchiladas. Pour sauce on top of the enchiladas.
- Bake at 350 degrees for 25-30 minutes until brown and crispy on top.
- Add the reserved 1 cup of cheese on top for the last 5 minutes of baking. You may want to put it under the broiler at the end to make the cheese brown and crispy on the top.