6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
10 flour tortillas (soft taco size)
8 ounces monterey jack cheese, shredded
8 ounces sharp cheddar cheese, shredded
2 cans (10 ounces each) green enchilada sauce
1/4 cup heavy cream
- Preheat oven to 350° F. degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes.
- Spray a 9×13 inch pan and a 8×8 inch pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan. Take one tortilla and down the center fill with chicken and a few tablespoons of cheese. (Make sure to save at least 1-1/2 cups cheese to sprinkle over top of enchiladas) Roll up tortillas and place in prepared pans. Repeat with all tortillas, chicken and cheese.
- Mix together the remaining enchilada sauce, heavy cream, and any leftover marinade. Pour sauce over the tops of enchiladas (depending on how saucy you like your enchiladas, you may not need to use all of the sauce. Eyeball it) Sprinkle the reserved cheese evenly over the tops.
- Bake uncovered for 30-35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy!