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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
5 tablespoon(s) honey |
5 tablespoon(s) lime juice |
1 tablespoon(s) chili powder |
1/2 tablespoon(s) cumin |
1/2 teaspoon(s) garlic powder |
12 ounce(s) chicken breasts cooked, shredded |
10 flour tortillas |
4 ounce(s) monterrey jack cheese shredded |
1/2 cup(s) 2% colby/monterrey jack blend shredded |
16 ounce(s) green enchilada sauce |
1 cup(s) fat free half and half |
Directions:
1. Preheat oven to 350 degrees and mix the first five ingredients together. Toss with shredded chicken and refrigerate; allow to marinade for at least 1/2 hour. After marinading, stir in 2% Colby/Monterrey Jack cheese.
2. Using 1/2 cup enchilada sauce, coat the bottom of a 9 x 13-inch baking pan. Fill flour tortillas with chicken/cheese mixture, then roll up the filled tortillas and place in bottom of pan.
3. Mix the remaining enchilada sauce with the half and half. Pour sauce on top of rolled enchiladas and sprinkle with Monterrey Jack cheese. Cover with aluminum foil and bake for 20 minutes. Remove aluminum foil and continue to bake for 10 more minutes. If the tops of the enchiladas are not browned, broil at 500 F for 1-2 minutes. Watch carefully to avoid burning.
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