Chicken marinated in lime, honey, and cumin, smothered in gooey cheese, tortillas and tasty sauce.....need I say more?
3/4 cup honey
Lime juice (1-2 limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin
1 pound chicken, cooked and shredded (I used 3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream.
- Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
- Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan.
- Fill flour tortillas with chicken 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.
- Bake at 350 degrees for 30 minutes until brown and crispy on top.
2 comments:
I made these last night and they ARE tasty! Next time I make them, though, I think I'll only use 1/2 cup honey because they were a little sweet for our preference. I also didn't add the chili powder because Albertsons only had medium green enchilada sauce and we are wussy eaters. I will deffinately make these again!
YAY! If you do make them again and you think about it- could you take a picture (or ask sarah to do it- i hear she's a photographer now) and email it to me? I keep forgetting to snap one before I dig in and I'd like one for we recipe book I'm putting together.
So glad you liked them!
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