Honey Lime Enchiladas
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1/2 teaspoon garlic powder
1 pound chicken, cooked (seasoned with salt and pepper) & shredded (I used a rotisserie chicken)
8-10 flour tortillas
1 pound Monterrey jack cheese, shredded ( used cheddar)
16 ounces green enchilada sauce
1 cup heavy cream (I left this out)
Whisk the first four ingredients and toss with shredded chicken in a Zip-lock bag. Let it marinate for at least a 1/2 hour. Longer is better. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Lay rolled tortillas in the pan. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.
Recipe adapted from Dinner on a Dime
Freeze in a foil pan covered in foil, before cooking. To thaw, cook at 350 for about 45 min, remove foil and cook another 30. Or thaw on the counter and cook as directed above. Remember to label your foil!