These Honey Lime Chicken Enchiladas are my go-to easy Mexican dinner for company that is also freezer friendly.
1/3 cup honey
1/4 cup lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken cooked and shredded
8-10 flour tortillas (I use the soft taco tortillas because they fit perfectly in the pan)
1 pound Monterey jack cheese shredded (4 cups)
2 cups green enchilada sauce
1/2 cup heavy cream
Preheat oven to 350 degrees.
Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag.
Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and any leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas.
Bake at 350 degrees for 25-30 minutes until brown and crispy on top. Add the reserved cheese on top for the last 5 minutes of baking. I served mine with sour cream, pico de gallo, cilantro lime rice and black beans.