This is one recipe that I found on another blog, and it is amazing! This recipe is requested by Mike at least once a month. The flavor of this dish is sweet and tangy with a slightly spicy kick. Mike is great at complimenting my cooking, but I must say he can be a bit difficult to please! He can't eat very spicy foods because of heartburn problems, and prefers to eat chicken over any other meat/seafood. Luckily, I found a true winner in this meal!
Active: 20 minutes
Inactive: 30 minutes
Cook: 30 minutes
Yield: 8-10 enchiladas
1/3 cup honey
1/4 cup lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 lb. chicken, cooked and shredded (can also be done in advance or grab a rotisserie chicken from the grocery store on the way home!)
8-10 flour tortillas (I use the medium size soft tortillas)
1 lb. Monterey Jack cheese, shredded
2 cups green enchilada sauce
1/2 cup heavy cream
- Preheat oven to 350 degrees F.
- Mix the honey (I eyeball the amount so that my measuring spoon doesn't get too sticky), lime juice, chili powder and garlic powder together--toss with the chicken. Let it marinade for at least 30 minutes.
- Spray a large and a small pan with cooking spray. Pour enough enchilada sauce in the bottom of each pan, just to coat.
- Fill tortillas with chicken and a good amount of cheese, saving about 1 cup of cheese to sprinkle on the top. Lay enchiladas in a single layer in the two pans.
- In the same bowl, mix the remaining marinade, enchilada sauce, and heavy cream together. (I don't use all of the enchilada sauce, so that it is not too spicy.) Pour over top of the enchiladas and sprinkle with reserved cheese.
- Bake at 350 degrees F for 30 minutes until brown and crispy on top. Serve with sour cream, pico de gallo and Spanish rice!