1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 1/2 pounds chicken, cooked and shredded
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.
2 (10-ounce) cans green enchilada sauce (I used Stokes brand.... One regular and one ranchero)
1 cup half and half
flour tortillas
shredded Monterrey jack and cheddar cheese
Mix enchilada sauce with half and half. Spread roughly 3/4 cup of the sauce in the bottom of a 9"x13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 for 25 to 30 minutes.
An easy dish to prepare ahead of time and quick to make. Serve with Spanish rice and refried beans to make the meal complete.
