~ 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
16 oz. green enchilada sauce, divided
8 flour tortillas
1 lb. (4 c.) shredded Monterey jack cheese, divided
1 c. heavy cream
Mix honey, lime juice, chili powder, and garlic powder and toss with shredded chicken. Marinate in refrigerator 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. Remove chicken from marinade and set marinade aside. Divide chicken and three cups of shredded cheese among tortillas. Roll filled tortillas and place in pan.
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 sometimes use regular whipping cream instead of heavy.
Linked up at: Eat at Home Ingredient Spotlight - honey
4 comments:
Those sound amazing!!!
these sound really good - I think I will try them as taco filling, instead. Thanks, B - now I have an idea for tonight
These were amazing!!!!! Made them tonight and can't wait to eat the left overs.....thanks!!
Abby - Aren't they great? I'm glad they were a hit at your place. :)
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