Oh my! These are to die for! We had the missionaries from the Church of Jesus Christ of Latter-day Saints over for dinner that night, and they said that they get served enchiladas a lot, but these were the best they had tasted! Now, I will never know if they say this to all the other people that serve them enchiladas, but I certainly agree with them.
Honey Lime Enchiladas
3 1/2 tablespoons honey
Juice from 1 large lime
1/2 tablespoons chili powder (I put in a bit more)
1/4 teaspoon garlic powder (a bit more)
2 chicken breasts, boiled and shredded
4 flour tortillas
12 oz. monterey jack cheese, shredded
1/2 onion, cut into strips and caramelized
rice, to taste
beans, to taste
10 ounces green enchilada sauce
1/2 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it
marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on
the bottom of a 8x8 baking pan. Fill flour tortillas with chicken and
shredded cheese, saving about 1 cup of cheese to sprinkle on top of
enchiladas. Mix the remaining enchilada sauce with the cream and
leftover marinade. Pour sauce on top of the enchiladas and sprinkle with
cheese. Bake at 350 degrees for 30 minutes until brown and crispy on
top.
Oh, and I also added some olives on the top for a garnish, but that was only because they had been sitting in the fridge for a while and needed used...
Source: my friend, Lara M.
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