(not even remotely "healthy" but soooo delicious)
honey lime chicken enchiladas
recipe via my lovely friend melissa
6 tbsp honey
5 tbsp fresh lime juice
1 tbsp chili powder
1/2 tsp garlic powder
4 chicken breasts (1 1/2 lbs), cooked and shredded (i poached the chicken seasoned w/kosher salt and cracked pepper).
8-10 flour tortillas
1 lb monterey jack cheese, grated
16 oz green enchilada sauce (i only had red so it's what i used and it was still delicious)
1 cup heavy cream
whisk the first 4 ingredients and toss with shredded chicken in a zip-loc bag. let marinate in the fridge for at least 1/2 hour up to 24 hours (i let mine marinate overnight).
preheat oven to 350 degrees.
pour about 1/2 cup of the enchilada sauce on the bottom of a 9x13 baking dish. fill tortillas with chicken (saving whatever marinade is leftover) and shredded cheese (save 1 cup of cheese for top). put rolled enchiladas seam side down in dish as you go. mix the remaining enchilada sauce w/remaining marinade and heavy cream. pour sauce on top of the enchiladas. top with remaining cheese. bake, uncovered for 30 minutes (until edges browned and crispy).
this dish is perfect for freezing before cooking and pairs well with cilantro lime rice.