Honey Lime Chicken Enchiladas

I've seen similar recipes like this one on many food blogs and I even tried a couple after reading the rave reviews only to be disappointed. I just didn't see what was so great about the dish until trying this recipe. My sister-in-law AnneMarie made these for us for dinner and I loved them. I know a recipe is good when I find myself craving it on many occasions.

Honey Lime Chicken Enchiladas

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 teaspoons to 1 Tablespoon chili powder

2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

1 lb boneless skinless chicken breasts (2 large breasts), cooked and shredded

12 white corn tortillas

2 cups of Mexican cheese blend, shredded

1 14-oz can of green enchilada sauce

1/2 to 3/4 cup of heavy cream

1 Tablespoon of chopped cilantro, to garnish (optional)

Preheat oven to 350. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, whisk together the honey, lime juice, chili powder and garlic. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up placing enchilada seam side down in dish. Make two rows of six enchiladas.

Add the remaining marinade mixture to the enchilada sauce and cream mixture. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream.