6 tablespoons honey
5 tablespoons lime juice ( 1-2 limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder
5 tablespoons lime juice ( 1-2 limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (if you can let it set several hours EVEN better).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Serve up with some Mexican rice, or fresh salsa and chips.
1 comment:
Made this tonight but I didn't have all the right ingredients. I substituted Newman's Own Mango Salsa blended with 2 small cans of green chilis since I didn't have any green enchilada sauce. I also used canned evaporated milk instead of heavy cream.
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