Honey Lime Chicken Enchiladas
These are my all-time favorite enchiladas made from home. This is a great dish to make for family dinners or if you're bringing dinner to someone. I often make this recipe in the morning, let it rest in the fridge for the day and pop it in the oven 30 minutes before dinnertime. These enchiladas make great leftovers and also freeze well! Rating: 10/10
(picture to come)
Ingredients (for the marinade):
- 6 Tablespoons honey
- 5 Tablespoons lime juice
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
(for the enchiladas):
- 1 pound chicken, cooked and shredded (rotisserie chicken works great!)
- 1 (16 oz.) can green enchilada sauce
- 8-10 flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
Instructions:
1) Whisk together marinade ingredients and toss with shredded chicken in a ziplock bag or airtight container. Let chicken mixture marinate in the fridge for at least 30 minutes, but preferable a few hours.
2) Pour 1/2 cup enchilada sauce on the bottom of a 9x13-inch baking pan. Fill the tortillas with chicken, saving marinade, and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of the enchiladas. Place rolled tortillas into prepared pan.
3) Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of the enchiladas. Sprinkle with remaining cheese.
4) Bake at 350 degrees for 30 minutes, or until brown and crispy on top.
