Monday, March 19, 2018

Honey Lime Enchiladas

 This recipe is a family favorite from a church cookbook, and it's super easy, which is good when you're in a hurry or feeding a lot of people!

3/ 4 cup honey
10 tablespoons lime juice
2 tablespoons chili powder
6 large chicken breasts, cooked and shredded (even easier: use one bag ofrotisserie chicken already cooked and shredded from Costco)
12- 16 flour tortillas
5-6 cups shredded cheese (cheddar, monterey jack, or a Mexican blend)
2 12-ounce cans green enchilada sauce
Sour cream and/or other desired Mexican toppings (avocado, salsa, etc.)

1. In a bowl, mix up the honey, lime juice, and chili powder to make a marinade, and then combine it with the cooked chicken.

2. Let the chicken soak in the marinade in the fridge at least an hour and up to 8-10 hours.

3. Fill tortillas with shredded cheese and equal portions of the chicken mixture.

4. Spread a layer of green enchilada sauce in the bottom of 2 9x13-inch pans (sprayed with cooking spray).

5. Roll up those tortillas nice and tight and place them open-tortilla-flap down in the pan.

6. Spread another layer of enchilada sauce over the top.

7. Sprinkle the remaining cheese over the top.

8. Bake at 350 degrees F (177 degrees C) for 30 minutes.

9. Serve with sour cream or other desired toppings.

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