Honey Lime Chicken Enchiladas


This meal is my husbands VERY favorite. He always begs me to make a TON so he can have left overs. The funny thing? No matter how much I make, it's never enough. They really are that good. On Sunday, my little helper and I made dinner for my parents, brother, and sister and fam. I love this new phase she is in where she wants to be helping. The best part? She's good. Like really good! I dig that too. She and I made tortilla soup, enchiladas, mexican rice and green salsa. It was a blast...not to mention delicious. Watch out for Hadley's Cafe one day. Has a nice ring doesn't it?



6 tablespoons honey
5 tablespoons lime juice (1-2 large limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
1 package corn tortillas- you can use flour- I prefer corn
1 pound Monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream


Place shredded chicken, honey, lime juice, chili powder and garlic powder 
in a Ziploc bag and refrigerate at least 30 minutes.
Mix enchilada sauce and cream in separate bowl.
Lightly spray 9x13 with nonstick cooking spray and spread 2/3 cup of 
enchilada sauce mixture on the bottom.
Fill corn tortillas with chicken and cheese and roll em' up.
After your pan is full, pour remaining sauce on top of 
enchiladas and top with cheese.
Bake at 350 degrees for 35 minutes.
{I like to cover my enchiladas until the last 10 minutes or so}

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