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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas. Ingredients:
1/3 cup honey |
1 tablespoon chili powder |
1/3 cup lime juice |
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 together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.
2. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.
3. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
4. In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.
5. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes
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