Honey-Lime Chicken Enchiladas
1/3 C. honey
1/4 C. lime juice (about 2 large limes)
2 tsp. to 1 Tbsp. chili powder
2 cloves garlic, minced or 1/2 tsp. garlic powder
1 lb boneless skinless chicken breasts, cooked and shredded
12 corn torillas
2 C. mexican cheese blend, shredded
1 14 oz can green enchilada sauce
1/2 to 3/4 C. heavy cream
Preheat oven to 350*. Place the cooked/shredded chicken in a medium bowl, set aside. In a small mixing bowl combine honey, lime juice, chili powder and garlic, whisk together. Pour over chicken. Allow it to marinate in the refrigerator for up to an hour.
Heat a large griddle until a frop of water skitters across. I add a little oil, and I mean a little, in between each tortilla. Heat the tortillas for 15-20 seconds on each side, until they are flexible, they can have a golden spots on them. Have a cookie sheet lined with paper towels and place the warmed tortillas in between the paper towels until ready to use.
Mix the enchilada sauce and heavy cream together. Spread about 1/2 C. on the bottom of a 9 x 13 baking dish. Add a large spoonful, about 2 Tbps. of chicken to each tortilla. And a tablespoon or so of cheese and roll up. Place the enchilada seam side down in the baking dish. I line them up so I have two rows, spreading across the 9" part of the pan. Repeat for all remaining tortillas, chicken and cheese (reserving some cheese to add to the top).
Add any leftover marinade to the cream mixture. Pour over the top of all the enchiladas. Sprinkle with remaining cheese.
Bake enchiladas for 30-35 minutes, until the cheese is melted and bubbly.
This is seriously one of my family's favorites. There are never any leftovers, sadly. We usually serve it with lime-cilantro rice, black beans, and chips and salsa.
Hope you enjoy!