Sunday, May 15, 2011

Honey Lime Chicken Enchiladas

6T Honey
5T Lime Juice
1T Chili Powder
1/2t garlic powder
3 Chicken Breasts (cooked and shredded)

8-10 Flour Tortillas
1 lb. Monterey Jack Cheese
16 oz. Green Enchilada Sauce
(1) 8oz. Sour Cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 Cup Enchilada Sauce on the bottom of a 9x13 pan. Fill flour tortillas with chicken and shredded cheese, saving a bout 1 Cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the sour cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes.

** I like to throw my chicken in the crockpot on high for 3 hours and then shred it. It literally falls apart and makes it so easy! Also, I can usually get this recipe to make 11 or 12 enchiladas if I use 3 pieces of chicken.


1 comment:

  1. Yum-o! Just tried this for dinner tonight and it was delicious! :) I didn't have any sour cream so I just used plain yogurt, and we thought it turned out great.


It is always fun to hear from our readers. Thanks for stopping by!

Note: Only a member of this blog may post a comment.