Honey Lime Enchiladas

 

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes

Ingredients

• 1/4 cup honey (heaping)
• 2 teaspoons chili powder (Do 1.5 tsp if you have eaters that don't like the spice)
• 2 large chicken breasts, cooked and shredded
• 12 corn tortillas
• 1/4 cup lime juice
• 2 garlic cloves, minced
• 2 cups shredded mexican cheese
• 1 cup heavy cream
• 1 large can of green enchilada sauce (my favorite is macayo's)
• 1 Tablespoon cooking oil

Instructions

1. Combine honey, lime juice, chili powder and garlic in a large sealed container. Add cooked and shredded chicken and coat thoroughly. Place in refrigerator for at least a few hours.
2. Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of baking dish. Can use more then 1/2 of cup to cover the whole bottom of the pan evenly.  (Use a 9x13 or (2) 9x9 pans)
3. Prepare tortillas by heating on stove in oil for about 20 seconds on each side. Fill each tortilla with a couple tablespoons of chicken, some cheese, and a tablespoon of sauce. Roll up and place in baking dish, seam side down. Do this until chicken is gone and the pans are full. Cover entirely with enchilada/cream mixture and sprinkle with remaining cheese. (You will most likely have some sauce left over)
4. Bake at 350 degrees for 30-35 minutes

From Made it Ate it Loved it - I love Scarlett

Easy 

Easy to duplicate

I liked the Corn tortillas 

A fun alternative to Liz Wixom's famous Enchiladas