Honey Lime Enchiladas

Scott hasn't been a fan of enchiladas until this recipe, which we got from Six Sisters' Stuff. We actually half the recipe since that is enough for dinner and leftovers (unfortunately, my kids won't eat it...yet).  We cook all the chicken and then freeze half the marinated chicken and half the can of enchilada sauce (see note below).  I really enjoy this with a side of Mexican Street Corn Salad.

Ingredients

Marinade:

• 6 T honey
• 5 T lime juice
• 1 T chili powder
• 1/2 t garlic powder
• 3 boneless, skinless chicken breasts (cooked to internal temperature of 165 F and shredded ~3-4 C)

Enchiladas:

• 1 (16 oz) can green enchilada sauce
• 10 flour tortillas (I actually only used 6)
• 2 C shredded cheddar cheese, divided
• 1 C heavy cream (or half-and-half)

Instructions:

1. In a freezer bag, combine marinade ingredients, except chicken.  Squish the bag to mix the ingredients together.

2. Add chicken and squish the bag to get the marinade throughout the chicken.  Allow it to marinate in the fridge for at least 30 minutes, but preferably a few hours. 

3. Preheat oven to 350 F.

4. Pour 1/2 C enchilada sauce on the bottom of a 9 x 13 inch baking pan.  

5. Fill the tortillas with chicken mixture, saving marinade (if any left) and shredded cheese, reserving about 1 C of cheese to sprinkle on top of the enchiladas.

6. Place rolled tortillas into prepared pan.

7. Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.

8. Sprinkle with remaining cheese.

9.  Bake for 30 minutes, or until brown and crispy on top.

Serving Suggestions: Mexican street corn salad, green salad, 

Note: To half recipe, follow steps 1-3. 

4. Pour 1/2 of the can of enchilada sauce into a freezer bag to freeze for another enchilada meal.  Then pour 1/4 C of enchilada sauce on the bottom of 8x8 pan.

5. Remove 1/2 of marinated chicken mixture and use it to fill the tortillas (I use 3).  Freeze the remaining marinated chicken and use for another enchilada meal. Use 1/2 C shredded cheese inside the three tortillas. Reserve 1/2 C cheese to sprinkle on top. 

6. Place rolled tortillas in prepared pan.

7. Mix the remaining enchilada sauce with 1/2 C heavy cream and leftover marinade, if any and pour on top of enchiladas. 

8.  Sprinkle with 1/2 C shredded cheese.

9. Bake for 30 minutes, or until brown and crispy on top.