Honey Lime Chicken Enchiladas
INGREDIENTS
3–4 cups shredded rotisserie chicken
1/2 cup 1 Tbsp honey
1/2 cup lime juice
1 1/2 Tbsp chili powder
3/4 tsp garlic powder
For the enchiladas
2 (10 oz) cans green enchilada sauce
3/4 cup heavy cream
8–10 flour tortillas
About 3 cups shredded Monterey Jack or Mexican-blend cheese
INSTRUCTIONS
- 1
In a bowl whisk together the honey, lime juice, chili powder and garlic powder.
- 2
Toss with the shredded rotisserie chicken. Refrigerate for at least 30 minutes. A couple of hours is even better. (I’ve done it before without and it turns out great too)
- 3
Preheat oven to 350°F.
- 4
Pour 1 can green enchilada sauce into the bottom of a 9×13 baking dish. Leaving a little bit left over.
- 5
Fill tortillas with the honey-lime chicken and shredded cheese. Save any honey-lime marinade left behind and reserve about 1 cup of cheese for the top.
- 6
Roll the tortillas and place seam-side down in the prepared pan.
- 7
Now combine all of the remaining green enchilada sauce from both cans + ¾ cup heavy cream + any leftover honey-lime marinade from the chicken.
- 8
Pour that mixture evenly over the enchiladas and sprinkle with the reserved cheese.
- 9
Bake at 350°F for about 25- 30 minutes, or until hot and bubbly and the cheese is starting to brown. Let sit for 5 minutes to thicken sauce and serve. Top with fresh cilantro and lime juice from fresh limes! Enjoy!