i’m always looking for ways to use up a rotisserie chicken. i was going to make some chicken salad, but was out of celery. i had bookmarked this recipe last week – so i decided to give it a try. it didnt disappoint. i only had the big burrito tortillas so it only made 4 big enchiladas. next time i’ll use the smaller ones.
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 (I used rotisserie chicken)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1/2 cup light cream
1- Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour.
2- Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
3- Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
4- Mix the remaining enchilada sauce with the cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.