1/4 c. lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 lb. chicken or pork, cooked and shredded
8 flour tortillas
1 lb. monterey jack cheese, shredded
2 c. green enchilada sauce
1/2 c. cream
Preheat oven to 350.
Mix the honey, lime juice, chili powder, and garlic powder together then toss with the shredded meat. Let marinade for 30 minutes or up to a few hours in the refrigerator (if you have time, if not just keep going).
Spray a 9"x13" pan with cooking spray. Pour 1/2 c. enchilada sauce in the bottom of the pan and spread it around. Fill each tortilla with the chicken and a handful of shredded cheese (save some to sprinkle on top). Roll up and place seam side down in pan.
Mix the remaining enchilada sauce with the cream (sometimes I'll add little more!) and pour over the enchiladas in the pan. Top with remaining cheese.
Bake for 30 minutes or until brown and crispy on top. Serve with cilantro lime rice, pico de gallo, guacamole, sour cream, and black beans.
Note: You could put the rice and black beans in the tortillas before baking if you like...you'll just need more tortillas and sauce or have leftover chicken!
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