- 6 tablespoons honey
- 5 tablespoons lime juice (appox. the juice of 1 large lime)
- 1 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1 lb chicken, cooked and shredded (I used a rotisserie chicken or it is about 3 small chicken breasts)
- 8–10 flour tortillas
- 1 pound shredded monterey jack cheese, divided
- 16 ounces green enchilada sauce, divided
- 1 cup heavy cream (optional)
- In a bowl or gallon sized ziploc bag, combine the honey, lime juice, chili powder, and garlic powder. Add the shredded chicken and toss to coat well. 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 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan and spead to evenly coat the pan.
- Fill flour tortillas with marinated chicken and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas. Also safe any marinade.
- Place filled tortillas in the 9 x 13 pan.
- Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with remaining 1 cup cheese.
- Bake at 350 degrees for 30 minutes until brown and crispy on top.
This meal can be frozen prior to baking. To bake, preheat oven to 350 degrees and bake frozen enchiladas, covered for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.