INGREDIENTS:
1/3 c. honey
2 tsp. chili powder
2 large chicken breasts, cooked & shredded
12 corn tortillas
1 (14oz.) can green enchilada sauce
1/4 c. lime juice
1 (14oz.) can green enchilada sauce
1/4 c. lime juice
2 large garlic cloves, minced
2 c. shredded cheese (sharp & Colby/Jack)
2 c. shredded cheese (sharp & Colby/Jack)
1/2 c. heavy cream
DIRECTIONS:
Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder, and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. I did this a few hours before dinner so it could marinate.
Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.
Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible (about 20 seconds each side). Fill each tortilla with a couple tablespoons of chicken and some cheese; roll up and place, seam side down in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.
Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.
Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible (about 20 seconds each side). Fill each tortilla with a couple tablespoons of chicken and some cheese; roll up and place, seam side down in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.
Note: My personal favorite!! From the kitchen of: Scarlett Bendixen, From: Family Style: a collection of recipes by Elizabeth Banks
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