An easy, weeknight meal that is comforting and satisfying. Not at all authentic, but who cares? It was yummy. The chicken filling somewhat sweet, while the sauce is more savory/spicy so it rounds each other out. We both loved (LOVED) the sauce! I paired this with my favorite Latin Rice and a side salad.
- 6 Tbsp honey
- 1/2 cup lime juice (4 limes, nuked in the microwave for 15 seconds, rolled, and then juiced)
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 2 pounds chicken, cooked and shredded (I usually boil my chicken breasts and shred them)
- (2) 10-oz cans of green enchilada sauce, divided
- 8-10 flour tortillas
- 1 pound Monterrey-Jack cheese, divided
- 1 cup heavy cream
- Preheat oven to 350 degrees. Prepare a large 13x9 baking dish. (I used my large rectangular Pyrex baking dish.)
- Whisk the marinade ingredients in a large bowl, and toss it with the shredded chicken. Place the meat into a gallon-sized Ziploc bag and let it marinate in the fridge for at least 30 minutes, but preferably a half day or so. (I did this step in the morning before leaving for work.)
- Inside the Ziploc bag (that contains the marinated chicken), add (1) 10-oz can of green enchilada sauce. Mix well in the bag.
- Set aside 1 cup of the cheese, and begin filling the tortillas with the chicken mixture and remaining cheese. Save any marinade from the chicken/Ziploc bag (I didn't have any).
- Place the rolled tortillas in the baking dish as you go.
- Mix the remaining can of enchilada sauce with the heavy cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas, and sprinkle the cup of cheese over top.
- Bake for 30 minutes until brown and crispy on top.
Source: Adapted from Six Sisters' Stuff