Honey-Lime Enchiladas recipe
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Ingredients
- ⅓ cup honey 1 tablespoon chili powder ⅓ 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
Nutrition Info
- 595.6 caloriescarbohydrate: 44.5 gcholesterol: 97 mgfat: 31.4 gfiber: 2.6 gprotein: 33.8 gsaturatedFat: 15.8 gservingSize: -sodium: 825.5 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Honey-Lime Enchiladas
Directions
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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.
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.
Combine marinated shredded chicken with 5 cups of shredded Monterey Jack 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.
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 Monterey Jack cheese.
Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.