Deep Dish Covered Baker Honey Lime Chicken Enchiladas

Soccer is beginning to wear on me.
Don't get me wrong I LOVE that my kids are involved in a sport and I
LOVE that they are playing soccer, but ends in two weeks and
I am SO ready for a break. Does any one else feel like this?
Every day I pick up the kids from school, let them have 20 minutes of down time and
then home work and we are out the door again!!!!
And my husband wonders why my house is not spotless.
Yikes he is lucky it doesn't look like a hoarders home.
This recipe is an awesome twist on enchiladas.
It can also be assembled ahead of time, like before soccer, and then
popped in the oven or microwave as soon as you get home.
I try really hard not to be the fast food Mom even during soccer season.
It is hard and takes planing, but can be done.

4-5 T Honey
5 T Lime Juice
1 T Chili Powder
1 T Garlic Powder
2 lb of Chicken, cooked and shredded
8-10 flour Tortillas
1 lb of Monterrey Jack Cheese, shredded
28 oz Green Enchilada Sauce, divided
1/2 C Heavy Cream
**This can be made in the Deep Dish Covered Baker or in the oven
Mix the honey, lime juice, chili powder, and garlic powder, and 1/2 of the enchilada sauce with the chicken. Let it marinate for at least 1/2 an hour.
Pour a little of the enchilada sauce on the bottom of the Deep Dish Covered Baker or a 9X13 inch pan. Fill tortillas with shredded cheese and chicken, saving one cup of cheese to sprinkle on the top. Mix the remaining enchilada sauce with the cream. Pour sauce on top of enchiladas and sprinkle with cheese.
Serve with sour cream, guac, rice and black or pinto beans.
Bake at 350 for 30 minutes until brown and crispy on top.
Microwave 10-15 minutes.
This recipe is from the Sisters Cafe and The Girl Who Ate Everything



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