Tuesday, October 28, 2008

Honey Lime Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large or 2 small limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (3 small chicken breasts)
8-10 flour tortillas
1 pound Monterey Jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

1.Mix the first four ingredients and toss with 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, saving about 1 cup of cheese to sprinkle on top of enchiladas.

2.Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 20-30 minutes until brown and crispy on top.

**My notes- I accidentally only bought the 10 oz size of sauce so I only used 2 chicken breasts and only 1/2 C cream. I also bought the Colby Jack combo of cheese and broiled it for a few minutes at the end.

Recipe courtesy of http://tastethejoy.blogspot.com/

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