Serves 8
Directions
- 1In a bowl, whisk together the honey, lime juice, chili powder, and garlic powder.
- 2Toss the mixture with the shredded rotisserie chicken and refrigerate for at least 30 minutes.
- 3Preheat your oven to 350°F.
- 4Pour one can of green enchilada sauce into the bottom of a 9x13 baking dish, leaving a small amount in the can.
- 5Fill the tortillas with the honey-lime chicken and most of the shredded cheese, reserving about 1 cup of cheese for the top.
- 6Roll the tortillas and place them seam-side down in the prepared baking dish.
- 7Combine the remaining green enchilada sauce, the heavy cream, and any leftover honey-lime marinade from the chicken.
- 8Pour the sauce mixture evenly over the rolled enchiladas and top with the reserved cheese.
- 9Bake at 350°F until hot and bubbly, about 25 to 30 minutes.
- 10Let sit for 5 minutes before serving to allow the sauce to thicken.
Ingredients
- 3–4 cup shredded 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 whole flour tortilla
- 3 cup monterey jack or mexican-blend cheese, shredded
- fresh cilantro (optional)
- fresh lime (optional)
Equipment
bowl9x13 baking dishwhisk
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