These enchiladas are delicious. The great thing about this is that the chicken is so good you can use it in a lot of different ways: salads, burritos, tacos, or however you can think of.
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas (Corn tortillas for gluten free)
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream or sour cream
Mix the first four ingredients and toss with shredded chicken.
Let it marinate for at least 1/2 hour.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.
*To Freeze: Cover with plastic wrap and foil, then freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer,
until brown and crispy on top.
*Gluten Free: the chicken is gluten free and would be great for a salad. If you substitute corn tortillas, this might be gluten free..I just don't know if the enchilada sauce is gluten free. You could make it from scratch to make it gluten free.
From: Brittany and The Sister's Cafe
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