The girls all talked about this recipe at GNO, so I thought i'd give it try. It was delicious! I too opted not to use the cream, and it tasted fine to me.HONEY LIME ENCHILADAS
3/4 cup honey
juice from 2 limes
1 T chili powder
1 /2 tsp garlic powder (or fresh garlic)
1 tsp cumin
1 pound chicken breast or tender, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (optional)
Mix first 5 ingredients and toss with shredded chicken. Let marinate for at least 1/2 hour. Pour about 1/2 C enchilada sauce on the bottom of a 9x13 pan. Fill tortillas with chicken and shredded cheese, saving about 1 C cheese to sprinkle on top. Mix remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min. uncovered until brown and crispy on top.
3/4 cup honey
juice from 2 limes
1 T chili powder
1 /2 tsp garlic powder (or fresh garlic)
1 tsp cumin
1 pound chicken breast or tender, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (optional)
Mix first 5 ingredients and toss with shredded chicken. Let marinate for at least 1/2 hour. Pour about 1/2 C enchilada sauce on the bottom of a 9x13 pan. Fill tortillas with chicken and shredded cheese, saving about 1 C cheese to sprinkle on top. Mix remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min. uncovered until brown and crispy on top.
