Honey Lime Chicken Enchiladas

Ingredients:

4 Chicken Breasts
6 Tablespoon Honey
5 Tablespoon Lime Juice
1 Tablespoon Chili Powder
1/2 Teaspoon Garlic Powder

1 14-oz Can Green Enchilada Sauce 
1 Cup Heavy Cream or Half and Half 
Flour Tortillas
Shredded Mexican Cheese 

 

Directions:

1. Cook and shred chicken.

2. Combine chicken with: honey, lime juice, chili powder, garlic powder and let it marinate in the fridge for at least 30 minutes.

3.  Mix together enchilada sauce and heavy cream. Pour a little of the mixture in the bottom of a 9x13 pan.

4. Divide the chicken into the tortillas and sprinkle with cheese. Then roll and set into the pan.

5. Cover the rolled tortillas with the remaining enchilada sauce mix and sprinkle with cheese.

6. Cook at 350° for 30 minutes, until the cheese is melted and bubbly and starting to brown on top

Notes:

- I like to marinate the chicken several hours ahead of time—the longer it sits, the more flavorful it becomes.

- This recipe freezes well. I often double it and save a meal in the freezer for my future self.

- When I double this recipe, I combine a jar of salsa verde sauce with a can of green enchilada sauce.