Tuesday, June 28, 2011

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

6 Tbsp honey
4.5 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Roll up and place seam side down in the dish. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Review: I used leftover chicken for this recipe. I allowed it to marinate a half hour before rolling it and then it sat there until the oven was warmed up. The marinade was very flavorful, the recipe was supper easy!

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