- 1/3 cup honey
- 1/4 cup lime juice (about 2 large limes)
- 2 teaspoons to 1 Tablespoon chili powder
- 2 tablespoons cumin
- 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 flour 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 to 3/4 cup of heavy cream
- nonstick cooking spray
- 1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the shredded chicken and cover with plastic wrap. Allow to marinate 30 minutes or up to 1 hour, in the refrigerator.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up. Place the enchilada seam side down in the baking dish.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas 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.