Ingredients
64 tablespoons honey- 5 to 6 tablespoons lime juice, 2 to 3 large limes
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon coarse, kosher salt
- ⅛ to ¼ teaspoon black pepper, I use coarsely ground
- 2 pounds chicken, cooked and shredded – about 4 cups total (see note)
- 8 to 10 (6 to 8-inch) flour tortillas
- Sliced cheddar cheese
4 cups about 1 pound shredded Monterey jack cheese, (or a combo of cheddar and Monterey Jack) - 16 ounces green enchilada sauce I use salsa verde
1 cup heavy cream, sour cream, or half-and-half- Cilantro Lime Dressing
- Additional Toppings, optional: sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro
Instructions
- In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours. I just do this in the 9x13 pan
- Lightly grease a 9X13-inch pan with nonstick cooking spray
and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. - Fill flour tortillas with chicken
(save the leftover marinade!)and shredded cheese,saving about 1 cup of cheese to sprinkle on top of enchiladas.Mix the remaining enchilada sauce with the leftover marinade and the the cream (or sour cream/half-and-half). - Spread salsa verde evenly on top of the enchiladas
and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Or cover with foil to make SOFT enchiladas. Serve with chopped tomatoes, green salsa, lettuce, and Cilantro Lime Dressing from OutBestBites.com
from Melskitchencafe.com
