Honey-Lime Enchiladas
Description
This honey-lime chicken enchiladas recipe is spicy, cheesy, and sweet and baked in a casserole and served hot. It's a great twist on a traditional dish.
Ingredients
•
1/3 cup honey
•
1/3 cup lime juice
•
1 tablespoon chili powder
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2 cloves garlic, minced
•
1 pound shredded, cooked chicken
•
2 cups green enchilada sauce, divided
•
6 cups shredded Monterey Jack cheese, divided
•
10 (8 inch) flour tortillas
•
1 cup fat free half-and-half
Directions
1
Whisk honey, lime juice, chili powder, and minced garlic together in a large glass or ceramic bowl. Add shredded cooked chicken; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 30 minutes. Remove shredded chicken from marinade and shake off excess; set aside remaining marinade.
2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce over bottom.
3
Combine chicken and 5 cups Monterey Jack cheese in a bowl; spoon about 3/4 cup chicken-cheese mixture down center of each tortilla. Roll tortillas to enclose filling; place seam-sides down in the prepared baking dish.
4
Whisk remaining 1 1/2 cups enchilada sauce, fat-free half-and-half, and remaining marinade together in a bowl; pour over enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
5
Bake in the preheated oven until cheese melted and top is brown, about 30 minutes.