~ Tannis Johnson / Collector of Recipes
6 T. honey
5 T. lime juice
1 T. chili powder
1/2 t. garlic powder
1 lb. chicken, cooked and shredded
8 flour tortillas
1 lb. (4 c.) Monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. heavy cream
Mix honey, lime juice, chili powder, and garlic powder and toss with shredded chicken. Marinate for at least 30 minutes. Preheat oven to 350 degrees. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and three cups of shredded cheese. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with remaining cup of cheese. Bake for 30 minutes.
Notes: These enchiladas are fantastic, but definitely on the sweet side! I serve them with Mexican layer salad, crockpot beans, and/or corn & bean salad to balance out the sweetness. They're also good with a dollop of avocado dressing. We use regular whipping cream instead of heavy.
Linked up at: Eat at Home Ingredient Spotlight - honey