Honey Lime Enchiladas
- 1½ pounds chicken, cooked and shredded
- ⅓ cup honey
- ¼ cup lime juice
- 1½ Tablespoons chili powder
- 1 teaspoon garlic powder
- 2 (10 ounce) cans green enchilada sauce
- 1 pound (or less, you decide) Colby Jack or Mexican blend cheese, grated
- 18 taco sized corn (or flour) tortillas
- Mix together honey, lime juice, chili powder, and garlic powder in a medium sized bowl.
- Add the shredded chicken to the bowl and stir it until all of the chicken is covered.
- Cover and allow the sauce to soak into the meat for about 30 minutes.
- Lightly spray 9x13 baking dish with PAM.
- Pour enough green enchilada sauce to cover the bottom of the dish.
- Lay six corn tortillas over the surface of the dish. (The will be overlapping.)
- Top the tortillas with half of the meat mixture, then cover that layer with cheese.
- Layer another six tortillas and cover with some enchilada sauce and the rest of the meat. Sprinkle cheese on top.
- Layer last six tortillas on top and cover with the remaining sauce and cheese. Be generous with the cheese.
- Bake at 350 degrees for 45 minutes to an hour.
Recipe by Bombshell Bling at https://www.bombshellbling.com/honey-lime-enchiladas/
3.5.3226