Honey Lime Chicken Enchiladas
(adapted from Six Sisters' Stuff)
*For the Filling*
1/6 C honey
1/8 C lime juice
1/2 tbsp chili powder
1/4 tsp garlic powder
8oz chicken thighs, cooked and shredded (I roasted mine in the oven w/ a seasoning rub of pepper, salt, garlic powder, onion powder, and paprika)
4-5 flour tortillas (about 8")
8oz shredded monterey jack cheese, divided
1 C green enchilada sauce
1/4 C heavy cream
sour cream, optional
fresh salsa, optional
Mix together honey, lime juice, chili powder, & garlic powder. Add shredded chicken and toss to coat. Transfer to a zip-lock and allow to sit in fridge about 30 min.
Preheat oven to 350º. Spray a 9x9" pan with non-stick spray. Pour a thin layer of enchilada sauce to cover bottom of pan. Lay tortillas out flat and along the center, add a generous amount of chicken and shredded cheese to each tortilla (saving about 1/2 of the shredded cheese aside). Roll tortillas up and place seam side down in the sauce along side each other.
In a small bowl, whisk together the enchilada sauce with the cream. Pour over on top of enchiladas and top with remaining cheese. Bake uncovered, 30 min. Allow to sit about 10 min before cutting into. Top with sour cream and fresh salsa if desired.
*For added variety, try this with a red sauce too!