Have you ever discovered a recipe and it becomes and instant love for your family? This recipe was just that. A few years ago, I used to keep track of “tried and true” recipes in an excel document. I recently stumbled across the spreadsheet and remembered having made these enchiladas once and really liking them. Well, since the discovery, we’ve made them twice- they are just that good! These were an instant hit and are now one of our top favorite recipes.
*Note: I cut this recipe in half for just Pete and I. Recipe adapted from here.
- 6 tablespoons honey
- 5 tablespoons lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1 pound chicken, cooked and shredded (I grilled 4 chicken breasts and shredded them)
- 8-10 flour tortillas
- 2 cups Monterrey jack cheese, shredded
- 16 ounces green enchilada sauce
- 1 cup heavy cream
Begin by making your marinade.
Combine the first four ingredients in a bowl.
Set aside while you are grilling your chicken.
Once chicken is grilled, shred or dice.
Combine the chicken and marinade in a ziploc bag.
Refrigerate for as little as 1/2 hour, but up to 24 hours (I do 24 hours).
Preheat your oven to 350 degrees. Spread half of a 10 oz jar of enchilada sauce on the bottom of a large baking dish.
Fill the tortillas with the chicken marinade and 1/2 of the shredded cheese.
Place seam side down in baking dish. Combine the remaining enchilada sauce with the heavy cream.
Pour on top of the tortillas. Cover with the remaining shredded cheese.
Bake for 30 minutes.
Enjoy the most delicious enchiladas everrrr!!