Wednesday, September 22, 2010

Honey-Lime Chicken Enchiladas

Honey-Lime Chicken Enchiladas
from Keeping Up

1/2 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 1/2 pounds chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined.  Add chicken and let sit in marinade for at least 30 minutes.

2 (10-ounce) cans green enchilada sauce
1 cup half and half
flour tortillas
shredded colby jack cheese

Mix enchilada sauce with half and half.  Spread roughly 3/4 cup of the sauce in the bottom of a 9"x13" baking dish.  Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in baking dish.  Pour remaining enchilada suace over the top of the enchiladas and top with more cheese.  Bake at 350 for 25 to 30 minutes.

{cooks note}

An easy dish to prepare ahead of time and quick to make.  Serve with Spanish rice and refried beans to make the meal complete.


Kelsey said...

Delicious! But my tortillas got soggy :( any suggestions?

Candace said...

I use the uncooked tortillas found at Costco. I cook them right before making the enchiladas. I'm not sure if they make a difference or not. I haven't bought any other tortillas for years, so I'm not sure if that would make a difference or not.