This was a nice change from the regular enchiladas that I usually make. It wasn’t Ernie’s favorite but he’s kind of an old man and like to stick with what he knows. I thought they were delic…thanks Lindz for the recipe 🙂
1/2 c. honey
1/4 c. fresh lime juice
1 Tb. chili powder
1/2 t. garlic powder
1 1/2 pounds chicken, cooked and shredded (I usually boil mine in salted boiling water until cooked through – about 20 minutes)
Stir together honey, lime juice, chili powder and garlic powder until combined. Add cooked, shredded chicken and let sit on counter and marinate for at least 30 minutes.
2 10 ounce cans green enchilada sauce (I use the mild)
1 c. half and half
flour tortillas (I buy the pack of 10)
shredded colby jack cheese
Mix enchilada sauce with half and half. Spread roughly 3/4 c. of the sauce in the bottom of a 9 X 13 ” baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in the baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees for 25 – 30 minutes.