I thought the flavors in the chicken were so delicious that I didn't even serve this with sour cream! I took a taste with a little sour cream and actually tasted better without. This simple yet very tasty recipe is my new turn-to for enchiladas!
Honey Lime Chicken Enchiladas
6 Tbsp honey
5 Tbsp fresh lime juice (1-2 limes)
1 Tbsp chili powder
1 tsp garlic powder
2-3 skinless, boneless chicken breasts, cooked and shredded
8 – 10 flour tortillas (depending on size)
1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded
1 large can of green enchilada sauce
Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.
Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese.
Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.
*Jayne's Notes: This recipe was PERFECTION! Next time I may try it with Cilantro Lime Rice as recommended.