This recipe has been posted ALL OVER blogs and such. I tried this recipe as it was published on The Sisters' Cafe about a year ago and felt that something was seriously lacking. Thanks to my sister, Camilee, this recipe is now TOP NOTCH!
Honey-Lime Chicken Enchiladas
6 Tbsp. Honey
4 1/2 Tbsp. Lime Juice
1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
2 Cans Chicken (the pre-cooked variety--make sure you shred it into small pieces after opening the can)
Flour Tortillas
Colby or Moneterey Jack Cheese, shredded
Large can of green enchilada sauce (I prefer either Macayos brand or 2 bottles of Trader Joe's Salsa Verde salsa)
Sour Cream
Mix first 4 ingredients together and toss with the canned chicken. Let it "marinate" for at least 15 minutes.
Mix the green enchilada sauce with some sour cream (the amount of sour cream you add will depend entirely upon your taste preference). Pour some of this sauce on the bottom of a 9x13 pan.
Fill flour tortillas with chicken and some of the shredded cheese. Place rolled enchiladas in the pan and cover with the rest of the sauce. Sprinkle with more cheese. Bake at 350 degrees F for 30 minutes. Put it under the broiler at the end to make the cheese brown and crispy on the top.
***If you decide to use fresh cooked chicken instead of canned, add a little bit of salt to the Honey-Lime mixture.
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