ENCHILADAS, Honey Lime Chicken Enchiladas

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Name: ENCHILADAS, Honey Lime Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Marinade -; 6 tablespoons honey; 5 tablespoons lime juice (1 large lime); 1 tablespoons chili powder; 1/2 teaspoon garlic powder; 1 pound chicken cooked and shredded OR 1 rotissere chicken; 8 -10 flour tortillas (I used whole wheat tortillas); 1 pound monterey jack cheese shredded; 16 ounces green enchilada sauce; 1 cup heavy cream

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INGREDIENTS

Marinade ; -
6 tablespoons honey
5 tablespoons lime juice ; (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken ; cooked and shredded OR 1 rotissere chicken
8 -10 flour tortillas ; (I used whole wheat tortillas)
1 pound monterey jack cheese ; shredded
16 ounces green enchilada sauce
1 cup heavy cream

INSTRUCTIONS

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This recipe was found at dinner on a dime.

This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!

NOTES

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ENCHILADAS, Honey Lime Chicken Enchiladas

Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken cooked and shredded  OR  1 rotissere chicken
8 -10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese shredded
16 ounces green enchilada sauce
1 cup heavy cream

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This recipe was found at dinner on a dime.
This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!

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Nutrition

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Serving Size: 1 recipe (1171g)
Recipe Makes: 1

Calories: 2860
Calories from Fat: 1759 (62%)

Amt Per Serving		% DV

	Total Fat 195.5g	261 %
	Saturated Fat 117.5g	587 %
	Monounsaturated Fat 56.5g
	Polyunsanturated Fat 9.1g
Cholesterol 884.3mg		272 %
Sodium 2854.6mg		98 %
Potassium 1639mg		43 %
Total Carbohydrate 66.2g		19 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 65.6g
Protein 211.4g		302 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2860

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