Honey Lime Chicken Enchiladas

Submitted by Elise Shipley - added 5/1/24

Adapted from Six Sister's Stuff, aka my brother-in-law's ex-girlfriend

Ingredients

• 1/2 package of small tortillas (flour or corn either is fine)
• 2 large chicken breasts, cooked and shredded
• 1 1/2 cups cheddar jack cheese (or any other Mexican-style cheese you like)
• 10 oz. can of green enchilada sauce (or red, if you like that better!)
• 1 cup half & half (I’ve also used milk when in a bind, and it’s been fine)
• 1 1/2 Tbsp. chili powder
• 1/2 Tbsp. garlic powder
• 3/4 cup honey
• 1/3 cup lime juice

Instructions

1. Preheat oven to 350ºF.
2. Place shredded chicken in a large Ziploc bag and add honey, lime juice, garlic powder, and chili powder. Let it marinade for at least 30 minutes.
3. Combine half & half and green enchilada sauce. Pour 1/2 of this mixture into a 9x13 pan and spread until even.
4. Microwave corn tortillas for 10 seconds to warm so they are easier to roll.
5. Add 1/2 of the cheese to the plastic bag with the chicken and mix.
6. Fill corn tortillas with chicken and cheese mixture, roll, and place the crease side down in the 9 x 13 pan until the dish has been filled up.
7. Pour the rest of the enchilada sauce/half & half mixture on top of the enchiladas and top with the remaining cheese.
8. Bake for 25 minutes. Works great as a freezer meal!