These are SO good. I shredded a rotisserie chicken, which made them even better. I would highly recommend it! I also bought extra enchilada sauce and cream because I liked having them extra smothered.
{Recipe Courtesy of Good Things Utah}
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 tsp. to 1 Tbl. chili powder
2 large cloves of garlic, finely minced
1 lb. boneless skinless chicken breasts (about 2) cooked & shredded
12 corn tortillas
2 cups Mexican blend cheese, shredded
1 14 oz. can green enchilada sauce (I suggest Macayo's)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tbl. chopped cilantro, for garnish
Preheat oven to 350 degrees F
In a medium bowl place honey, lime juice, chili powder, and minced garlic
Whisk together thoroughly to combine
Add cooked and shredded chicken into mixture and toss
Allow to marinate while you prepare tortillas, 30 min up to 1 hour in the fridge
Heat large griddle till drop of water skitters across (about 350 degrees F)
Spray surface with non-stick cooking spray if necessary
Heat tortillas about 20-30 seconds on each side till warm and flexible
Remove tortillas from griddle and keep them between a couple paper towels until ready to use
Grease a 9x13 baking dish with cooking spray
In a medium bowl combine enchilada sauce and heavy cream
Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish
Add a large spoonful (about 2 Tbl.) of chicken mixture to the center of each tortilla
Cover the chicken with a large Tbl. (or big pinch) of cheese
Roll the tortilla and place seam side down in baking dish starting at one end with the long edge parallel to the longest side of the pan so you end up with two columns of six
Repeat with remaining chicken, cheese, and tortillas
You will use about 1 1/2 cups of the cheese for filling
Add the remaining marinade mixture to the remaining enchilada sauce mixture
Pour this over the top of all the enchiladas
Sprinkle with the remaining cheese
Bake covered with foil for 30-35 minutes until cheese is melted and bubbly
Serve sour cream and chopped cilantro to garnish
Serves 4 to 6
1/4 cup lime juice (about 2 large limes)
2 tsp. to 1 Tbl. chili powder
2 large cloves of garlic, finely minced
1 lb. boneless skinless chicken breasts (about 2) cooked & shredded
12 corn tortillas
2 cups Mexican blend cheese, shredded
1 14 oz. can green enchilada sauce (I suggest Macayo's)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tbl. chopped cilantro, for garnish
Preheat oven to 350 degrees F
In a medium bowl place honey, lime juice, chili powder, and minced garlic
Whisk together thoroughly to combine
Add cooked and shredded chicken into mixture and toss
Allow to marinate while you prepare tortillas, 30 min up to 1 hour in the fridge
Heat large griddle till drop of water skitters across (about 350 degrees F)
Spray surface with non-stick cooking spray if necessary
Heat tortillas about 20-30 seconds on each side till warm and flexible
Remove tortillas from griddle and keep them between a couple paper towels until ready to use
Grease a 9x13 baking dish with cooking spray
In a medium bowl combine enchilada sauce and heavy cream
Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish
Add a large spoonful (about 2 Tbl.) of chicken mixture to the center of each tortilla
Cover the chicken with a large Tbl. (or big pinch) of cheese
Roll the tortilla and place seam side down in baking dish starting at one end with the long edge parallel to the longest side of the pan so you end up with two columns of six
Repeat with remaining chicken, cheese, and tortillas
You will use about 1 1/2 cups of the cheese for filling
Add the remaining marinade mixture to the remaining enchilada sauce mixture
Pour this over the top of all the enchiladas
Sprinkle with the remaining cheese
Bake covered with foil for 30-35 minutes until cheese is melted and bubbly
Serve sour cream and chopped cilantro to garnish
Serves 4 to 6
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