Honey Lime Chicken Enchiladas

Oh my! I would rate tonight's dinner with 11 out of 10 stars!!!

We had honey lime chicken enchiladas, Spanish rice, and chips and salsa. After the first bite, I fell in love! I told my husband, "This is better than going out to an authentic Mexican restaurant!" So that in itself, says a lot. I loved the sweetness on the honey, the little kick from the chili powder, the taste of lime, and the oh so yummy creamy enchilada sauce and cheese that smother it on top. I can't wait to make these again, perhaps the next time we have some friends over for dinner!



Honey Lime Chicken Enchiladas
Source: My Kitchen Cafe

6 T. honey
5 T. lime juice (2 small limes)
1 T. chili powder
1/2 t. garlic powder

1 lb. chicken, cooked and shredded (I cooked 3 chicken breasts in my crockpot this morning)
8-10 flour tortillas
1 lb monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.