Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas
1/3 cup honey
1/4 cup lime juice (approx. 2 large limes)
2 tsp- 1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 3 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
12 corn tortillas
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1/2 cup heavy cream

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).


Heat a large griddle and spray surface with non-stick spray.  Heat tortillas about 20 seconds on each side till warm and flexible.. keep them between paper towels until ready to use. 

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill tortillas with chicken (about 2TBS) 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.  <Freeze>


THAW: Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

Serve with sour cream, rice and black beans.


* I got this recipe on ABC4- Good Things Utah recipes... also linked to http://phemomenon.blogspot.com
its also really good with black beans and this rice http://www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-lime-rice-and-black.html