Honey Lime Chicken Enchiladas

Honey Lime Enchiladas
*****
(melskitchencafe.com)
The recipe comes from The Sisters’ Cafe and Brittany (one of the sisters who posted this recipe) is my brother’s wife’s sister, if that kind of, sort of makes sense. Thanks, Brittany! You absolutely cannot go wrong with these enchiladas. And as a sidenote, I think I have every single recipe on The Sisters’ Cafe bookmarked to try. Amazing food!
Trade Secrets: I followed Brittany’s recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that’s what my lime produced! Next time (because there WILL be a next time), I might saute some onions and garlic and add that to the chicken mixture.
Honey Lime Chicken EnchiladasPrintable Version
6 tablespoons honey5 tablespoons lime juice (1 large lime)1 tablespoons chili powder1/2 teaspoon garlic powder1 pound chicken, cooked and shredded (I used 3 small chicken breasts)8-10 flour tortillas1 pound monterey jack cheese, shredded16 ounces green enchilada sauce1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four 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.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.