Honey Lime Chicken Enchiladas
Marinade:
6 T. honey
5 T. lime juice (approx. 1 large lime)
1 T. chili powder
1/2 t. garlic powder
Other:
1 lb. shredded chicken*
tortillas
1 lb. monterrey jack cheese, shredded
16 oz. green enchilada sauce
1 c. cream**
*I didn't know how many chicken breasts would equal 1 lb. shredded-- I ended up using 4 and it was fine, but if you use less chicken there will be leftover sauce to put in the tortillas.
** I didn't use cream at all, as you will soon see it is an optional step.
- Whisk first four ingredients for marinade and toss with shredded chicken in zip-loc bag.
- Marinate for at least 1/2 hour, preferably more. (I only got to let mine sit for 15 min. It was still good!)
- Pour 1/2 c. of enchilada sauce on bottom of 9x13 pan.
- Fill tortillas with chicken, any extra marinade, and cheese. Roll up and place in pan. Make sure to save 1 c. of cheese for topping.
- When pan is full, mix any remaining marinade with cream and enchilada sauce. Pour over top.
- Sprinkle with remaining cheese.
- Bake at 350 for 30 min. or until browned and crispy on top.
Basically, I didn't mix up the sauces with the cream, because I didn't have any leftover marinade. I just used the extra enchilada sauce and cheese for topping. Using 4 chicken breasts, I had enough for a full 9x13 and a full 8x8. I made these for a dinner we had with another couple from our ward and got rave reviews. This recipe is definitely a keeper. I think I may even use this honey lime marinade for chicken in other dishes. It's SO good. And don't worry, the chili powder does not make it too spicy, it's just right.
