Alix and Ani shared this recipe with me. It is the best combination of flavors and tastes like it is from an expensive restaurant. And it is fast and easy. If you are really pressed for time, use a cooked rotisserie chicken.
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
1 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish (optional)
Preheat oven to 350 degrees. Whisk together the honey, lime juice, chili powder and garlic. Mix with the chicken. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. Combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Heat tortillas in a nonstick fry pan for about 20 seconds or until warm and flexible
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla. Cover the chicken with 2 T. of the cheese, then roll the tortilla and place the it seam side down in the baking dish
Repeat with the remaining chicken, cheese and tortillas.
Pour the cream mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6
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