Honey Lime Chicken Enchiladas
1/3 cup honey
1/8 tsp lime zest
1/4 cup lime juice (about 2 large limes)
2 tsp chili powder
2 tsp minced garlic
1 lb. boneless skinless chicken breasts (about 2) cooked & shredded
12 white corn tortillas
2 cups colby jack cheese, shredded
2 1/2 cups Macayo's green enchilada sauce
1 cup of heavy cream
Directions
Preheat oven to 350°
In a medium bowl whisk together honey, lime juice, chili powder, and minced garlic
Add cooked and shredded chicken into mixture and toss
Allow to marinate at least 30 minutes up to 1 hour in the fridge
Heat large griddle to 350°
Lightly brown tortillas on each side
Grease a 9x13 baking dish with cooking spray
In a medium bowl combine enchilada sauce and heavy cream
Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish
Add a large spoonful (about 2 Tbl.) of chicken mixture to the center of each tortilla
Cover the chicken with a large pinch of cheese
Roll the tortilla and place seam side down in baking dish
Repeat with remaining chicken, cheese, and tortillas
You will use about 1 1/2 cups of the cheese for filling
Add the remaining marinade mixture to the remaining enchilada sauce mixture
Pour over the top of all the enchiladas
Sprinkle with the remaining cheese
Bake covered with foil for 30-35 minutes until cheese is melted and bubbly
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