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Honey Lime Enchiladas

Mel's Kitchen Cafe (adapted slightly)
I love that this recipe calls for COOKED chicken. I usually shred or cut lots of chicken ahead of time and then use it throughout the week. I make the marinade in the morning and it is ready to all be thrown together at dinner.
4.84 from 6 votes
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Course Entree
Cuisine Mexican
Servings 4 -6

Ingredients
  

  • 6 tablespoons honey
  • 5 tablespoons lime juice 1-2 large limes
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 2 pounds chicken cooked and shredded (3-4 boneless, skinless chicken breasts)
  • 1 medium onion diced
  • 2 cloves of garlic diced
  • 8-10 fajita-size flour tortillas
  • 1 pound Colby jack or Monterey jack cheese shredded
  • 16 ounces green enchilada sauce
  • 1/2 cup plain Greek yogurt or heavy cream, sour cream, or half-and-half

Instructions
 

  • Mix together the honey, lime juice, chili powder and garlic powder into a Ziploc bag (or other covered container) then add the COOKED shredded chicken. Sauté onion and garlic in a little olive oil and add to the meat mixture. Place in the refrigerator and let it marinate for at least 1/2 hour and up to 8 hours.
  • Lightly grease a 9X13-inch pan with nonstick cooking spray and pour 1/2 cup of the enchilada sauce on the bottom of the pan. (I have also lined my pan with foil first, then spray the foil for easy clean up.)
  • Lay out tortillas and equally fill them with cheese and the chicken while reserving the leftover marinade. Save about 1 cup of cheese to sprinkle on top of enchiladas.
  • Roll tortillas up and arrange them seam down into the prepared pan.
  • Whisk the left over enchilada sauce and chicken marinade with the plain Greek yogurt (or heavy cream/sour cream/half-and-half). Pour sauce on top of the enchiladas and top with cheese.
  • Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Top with cilantro if desired.

Notes

*Freezable Meal: Using a aluminum 13x19 pan is great for freezer meals. It also makes for an easy clean up. Prepare enchiladas and cover with 2 sheets of foil.
To bake: preheat oven to 350 degrees and remove one of the sheets of foil. Without thawing first bake enchiladas for 1 hour and covered. Uncover and bake 30 minutes longer, or until bubbling and brown and crispy on top.