Honey Lime Chicken Enchiladas
Christine Christensen
I got this recipe from Sue Perkins. It's a family favorite.
6 Tbsp. honey
5 Tbsp. fresh lime juice
1 tsp. chili powder
1/2 tsp. garlic powder
4 boneless chicken breasts, cooked and shredded
8-10 flour tortillas
2 (16 oz.) cans green enchilada sauce
1 cup heavy cream
Shredded Monterey Jack cheese
Mix the honey, lime juice, chili powder, and garlic powder and toss with the cooked chicken. Let it marinade for at least 1/2 hour - the longer the better. Pour green enchilada sauce to cover bottom of 9 x 13 pan. Fill tortillas with chicken and shredded cheese. Mix the remaining enchilada sauce with cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake uncovered at 350 degrees for 30 minutes. Serve with sour cream.
I got this recipe from Sue Perkins. It's a family favorite.
6 Tbsp. honey
5 Tbsp. fresh lime juice
1 tsp. chili powder
1/2 tsp. garlic powder
4 boneless chicken breasts, cooked and shredded
8-10 flour tortillas
2 (16 oz.) cans green enchilada sauce
1 cup heavy cream
Shredded Monterey Jack cheese
Mix the honey, lime juice, chili powder, and garlic powder and toss with the cooked chicken. Let it marinade for at least 1/2 hour - the longer the better. Pour green enchilada sauce to cover bottom of 9 x 13 pan. Fill tortillas with chicken and shredded cheese. Mix the remaining enchilada sauce with cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake uncovered at 350 degrees for 30 minutes. Serve with sour cream.
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