3/4 cup honey
Lime juice (1-2 limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin
1 pound chicken, cooked and shredded (I used 3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
***I made this in two 8x8 pans and baked one for dinner that night and froze the other one for a later night...I will just bake it at 350 for one hour instead of 30 min.
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ReplyDeleteHello! My name is Kjerstin, and I believe our husbands go to dental school together at OHSU. Today at lunch, both Clark and TJ were eating leftover enchiladas, and your husband said your recipe was the best! So, of course, Clark had to try them! He said they were awesome too! Much better than mine, I'm assuming :) Anyways, your husband gave my husband your blog address to get the recipe! You are so talented! I can't wait to try your enchilada recipe! Small world!
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