*from melskitchencafe.com
This recipe is SO delicious! I doubt I will ever make traditional enchiladas ever again.
INGREDIENTS:
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup sour cream
DIRECTIONS:
-Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
-Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
-Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
-Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
-Bake at 350 degrees for 30 minutes until brown and crispy on top.
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