Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

Photo from Six Sisters Stuff




























Sara made these delicious enchiladas for us the other night.  She got the recipe here:  https://www.sixsistersstuff.com/recipe/honey-lime-chicken-enchiladas-recipe/


6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
About 4 boneless skinless chicken breasts (cooked and shredded – about 3-4 cups)
1 (16 ounce) can green enchilada sauce
10 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup heavy cream


Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight
Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
Preheat oven to 350 degrees F.
Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese
to sprinkle on top of enchiladas.
Placed rolled tortillas into prepared pan.
Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
Sprinkle with remaining cheese.
Bake for 30 minutes, or until brown and crispy on top.

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