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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I nice variation to traditional enchiladas. With a slightly sweetness to the meat, the sauce gives the kick . Prep/Cook time does not include marination time, so plan accordingly. Ingredients:
3 1/2 tablespoons honey |
1 large lime, juice of, only |
1/2 tablespoon chili powder |
1/4 teaspoon garlic powder |
2 chicken breasts, boiled and shredded |
10 ounces green enchilada sauce |
4 flour tortillas |
12 ounces monterey jack cheese, shredded |
10 ounces green enchilada sauce |
1/2 cup heavy cream |
Directions:
1. Mix the honey, lime juice, chili powder, and garlic powder.
2. Toss with shredded chicken. Let it marinate for at least 1/2 hour.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 8x8 baking pan.
4. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
6. Bake at 350 degrees for 30 minutes until brown and crispy on top.
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