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Honey Lime Chicken Enchiladas Recipe

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This recipe for Honey Lime Chicken Enchiladas, by , is from Kelsey's Bridal Shower, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kelsey Bliss

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
6 Tbsp honey
5 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
Enchiladas:
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound Monterrey jack cheese, shredded
16 ozs green enchilada sauce
1 cup heavy cream

Directions:
Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-Loc bag. Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.
2. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
3. Fill tortillas with chicken (reserve marinade) and shredded cheese (saving about 1 cup of cheese to sprinkle on top of enchiladas).
4. Put rolled tortillas in 9x13 pan. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

 

 

 

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