Honey Lime Chicken Enchiladas

These were so different from the enchiladas that I usually make, but they were very good.  You do have to marinate the chicken, but because you're usually precooked chicken, you can either use the leftover chicken from the Chicken Posole, or you can use some precooked chicken you already have in the freezer.  I got the recipe here.

Honey Lime Chicken Enchiladas

6 TBSP honey
5 TBSP lime juice (2-3 limes)
1 TBSP chili powder
1/2 tsp garlic powder
1 pound chicken, cooked and shredded

Combine above ingredients, and marinate at least 30 minutes.

8-10 tortillas
1 pound monterrey jack cheese, shredded, reserve 1 cup
16 ounces green enchilada sauce
1 cup cream (I used sour cream, and it was perfect, I don't think I would like it with cream, too heavy)

Spread 1/2 cup enchilada sauce in the bottom of 9x13 pan.  Fill tortillas with the shredded meat and cheese, roll like burritos, and place in the pan.  (I used a fork to get the meat out, so that I could use the rest of the marinade in the next step.)

Mix the rest of the marinade, green enchilada sauce, and sour cream.  Pour on top of the enchiladas, and top with the shredded cheese.  Bake at 350 degrees until bubbly and brown on top.

I cut this recipe in half, but I did not cut the marinade in half, if that makes sense.  I used an 8x8 pan.  I would use a little less sour cream, so that you could taste the enchilada sauce better, and they were a little too saucy and soupy.  But the flavor was absolutely wonderful.  I was very pleased with this recipe, and it will definitely go into my list of recipes to make again.