How to make Honey-Lime Enchiladas
First you cook four large chicken breasts any way you like. I usually sauté mine in garlic and onions until they shred apart (more on how easy that is in the middle of this post), but the Instant pot is also a great option, or boiling, or using a rotisserie chicken from Costco.
In a bowl, mix up the marinade:
6 Tbs. honey
5 Tbs. lime juice
1 Tbs.chili powder
1/2 tsp. garlic powder
Mix in the marinade with the cooked chicken:
Let the chicken soak in that marinade in the fridge for a little while…overnight would be ideal, but I’ve done it before without letting it marinate and it’s still pretty darn good.
(If I made enough chicken mixture to freeze some, I do it with the marinade already on it…so easy to whip it out next time you need it.)
Next you need:
8 flour tortillas
2-3 cups shredded cheese (I usually use a mixture of Monterey Jack and cheddar)
1 small can of green enchilada sauce
Fill 6-8 tortillas with shredded cheese and equal portions of the chicken mixture.
Spread a layer of green enchilada sauce in the bottom of a 9×13 pan (sprayed with cooking spray).
Roll up those tortillas nice and tight and place them open-tortilla-flap down in the pan.
Spread another layer of enchilada sauce over the top:
Then sprinkle the remaining cheese over the top (and don’t let it fall off the counter which it looks like it’s about to in that picture up there…rest assured it made it safely to the oven).
Bake at 350 for a half hour.
Serve with a little sour cream, or much better yet, some cowboy caviar.