Honey Lime Enchiladas

Since this last Sunday was Fast Sunday I decided I would try out some enchiladas I have been eyeing on Pinterest for a while. A nice filling meal is the best thing on Fast Sunday and these babies did not dissapoint! The recipe calls for shredded chicken so I shred I did. I had never shredded chicken before so it was a good learning experience.

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on to

The recipe says to marinate the chicken for 30 min to half a day and we have church at 8:30 am so I cooked the chicken Saturday night, so it could marinate while we were at church and then through most of the afternoon. For the chicken I put it in the crockpot with some water and oil and cooked it on high for 6 hours. I shredded it and stuck it in the fridge over night. I woke up extra early Sunday morning to make the marinade and stick the chicken in it. We got home from church, took a nap, and I got up and put the enchiladas together. I loved how simple this recipe was and how great it worked for days like Fast Sunday.

 Please ignore my crazy hair... aah!

These turned out so delicious. I honestly loved everything about them. Probably my favorite part is the combination of the Honey and Lime in the marinade. The honey gave the the chicken an overall sweet taste, and the lime gave it just enough tang. Oh they were great! I marinated my chicken for a good 7 hours so it really soaked in the flavors. Also - I would recommend not skimping on the sauce. I made extra marinade just for the sauce on top and I am so glad I did! Combined with Salsa Verde it gave the enchiladas just that extra kick!