It is time for me to post something other than a dessert. :) It's not that I ONLY make desserts, I just get the best pictures with the desserts I do make, so I post them more often. I have another girl scout cookie recipe coming at you, so we needed something to break up the sweets.
This recipe is perfect. We make this for an "everyday" meal or a meal to entertain company. They are easy, unique and tasty.
| melskitchencafe.com |
Ingredients:
6 T honey
4-5 T lime juice
1 T chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded
10-12 soft taco sized flour tortillas
2 cups colby or monterey jack cheese, shredded
2 - 10 oz. can green enchilada sauce
Mix first 4 ingredients together in ziploc bag and toss with shredded chicken. Let it marinate for at least a half hour.
With cooking spray, spray a 9×13 pan (or 2 8x8's and save one half of this recipe in the freezer for another meal*). Pour enchilada sauce into the the dish, enough to make a thin layer on the bottom (Approximately 1/2 can for a 9x12 and a 1/3 of a can per 8x8).
Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top - see pic below.)
*Freezable Meal: 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. OR put in your refrigerator the night before and bake at regular time and temperature.
After putting these under the broiler the last few minutes they turn golden... yum.
Yum. I'm going to give this a try right away! They look delicious.
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