This was also a new item on the menu for dinner Monday night with Alyse, McKenna, Ryder and baby Drew. It is a Six Sisters’ Stuff recipe and it was fast, easy and delicious – my absolute three favorite things in a dinner recipe.
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I just boiled some Costco frozen chicken breasts and then shredded them in my mixer bowl with my paddle attachment)
8 – 10 flour tortillas
1 pound Monterey Jack cheese, shredded
16 oz green enchilada sauce
1 cup heavy cream (I used fat free evaporated milk instead to try and take the calorie count down a bit, they tasted great and no one seemed to notice)
1 Whisk 4 marinade ingredients together and toss with shredded chicken in Ziploc bag or sealed container. Let marinate in fridge for at least 1/2 hour but preferable a half day or so.
2 Pour about 1/2 cup enchilada sauce in bottom of 9 x 13″ pan. Fill tortillas with chicken (saving any leftover marinade) and shredded cheese, reserving about 1 cup cheese to sprinkle on top of enchiladas. Put rolled tortillas in pan as you go. Mix remaining enchilada sauce with cream (or evaporated milk) and leftover marinade if there is any (which there wasn’t for me). Pour sauce over top of enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top.