Perfect and delicious way to use up your leftover cooked chicken!
Yield: 12 Servings
1/3 cup honey
¼ cup lime juice (about 2 large limes)
2 t. to 1 T. of chili powder
1 lb boneless skinless chicken breast cooked and shredded
Put these ingredients in a small container and marinate for 1 or more hours.
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
½ to ¾ cup of heavy cream
Mix these ingredients together
Preheat oven 350
12 corn tortillas (heated)
2 cups of shredded Mexican cheese blend
Spray the bottom and sides of a 9x13 baking dish. Pour ½ cup of the cream and green enchilada sauce into the bottom of the dish. Add a large spoonful of the chicken mixture to the center of each tortilla. Cover the chicken with a large tablespoon of cheese, and then roll tortilla in a line. Add the remaining marinade and mix it with the cream mixture and pour over the top of enchiladas. Sprinkle with the remaining cheese.
Cook for 30 to 35 minutes.