Honey Lime Chicken Enchiladas

 INGREDIENTS:

Marinade

• 3 boneless, skinless chicken breasts cooked and shredded
• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• 1/2 Teaspoon garlic powder

Lime Rice

• 4 Tablespoons of butter
• 2 1/2 Cups of rice
• 4 1/2 Cups of chicken broth
• 1 1/2 Teaspoons of salt
• Pepper to taste
• Juice and zest of 4 small limes/2 large limes (about 3 tablespoons) 
• 4 Tablespoons of chopped cilantro 
• 1/2 Teaspoon of cumin 

Enchiladas

• 16 Ounces of green enchilada sauce divided
• 10 Flour tortillas
• 2 Cups of shredded cheddar cheese divided
• 1 Cup of heavy cream

DIRECTIONS:

1. In a bowl, mix together marinade ingredients (honey, lime juice, chili powder, and garlic powder). Add in cooked and shredded chicken (rotisserie chicken works great!).
2. Let the chicken marinate for at least 30 minutes (I prefer 4-6 hours to get maximum flavor!).
3. Preheat oven to 350 degrees.
4. Pour about half of the green enchilada sauce into the 9x13 pan. 
5. Fill each tortilla with a scoop of chicken, rice, and some shredded cheese; roll up and place in a pan.
6. Mix remainder of enchilada sauce with heavy cream and pour over the top of the rolled tortillas. 
7. Sprinkle cheese on top and bake for 30 minutes.
   
   

NOTES:

This is a great meal to make extras of and freeze.

Recipe adapted from Six Sisters Stuff