Serves 8
Directions
- 1In a bowl whisk together the honey, lime juice, chili powder and garlic powder.
- 2Toss with the shredded rotisserie chicken. Refrigerate for at least 30 minutes.
- 3Preheat oven to 350°F.
- 4Pour 1 can green enchilada sauce into the bottom of a 9x13 baking dish, leaving a little bit left over.
- 5Fill tortillas with the honey-lime chicken and shredded cheese. Save any honey-lime marinade left behind and reserve about 1 cup of cheese for the top.
- 6Roll the tortillas and place seam-side down in the prepared pan.
- 7Combine all of the remaining green enchilada sauce from both cans, heavy cream, and any leftover honey-lime marinade.
- 8Pour that mixture evenly over the enchiladas and sprinkle with the reserved cheese.
- 9Bake at 350°F for about 25-30 minutes, or until hot and bubbly and the cheese is starting to brown. Let sit for 5 minutes to thicken sauce and serve.
Ingredients
- 3–4 cup rotisserie chicken, shredded
- 1/2 cup honey
- 1 tbsp honey
- 1/2 cup lime juice
- 1 1/2 tbsp chili powder
- 3/4 tsp garlic powder
- 2 10 oz can green enchilada sauce
- 3/4 cup heavy cream
- 8–10 flour tortillas
- 3 cup monterey jack or mexican-blend cheese, shredded
- fresh cilantro (optional)
- lime (optional)
Equipment
bowl9x13 baking dish
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