- 1/2 cup honey
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1 1/2 to 2 pounds chicken, cooked and shredded (or 4 cups rotisserie chicken works great)
- 2 (10-ounce) cans green enchilada sauce, divided
- 1/2 cup heavy cream (or half & half works too)
- 4 cups shredded Monterey jack or Colby jack cheese (*see notes)
- 10 to 12 small flour tortillas (I like the fajita size tortillas)
- sour cream
- pico de gallo
- In a small bowl, whisk together the honey, lime juice, chili power and garlic until combined.
- Place the shredded chicken in a medium bowl or Ziploc bag. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes or up to 8 hours (I’ve even done overnight).
- Spread about 1/3 cup of the enchilada sauce into the bottom of a greased 9×13 pan. Reserve the rest for the sauce.
- Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
- In a medium bowl, whisk together the remaining enchilada sauce and whipping cream. Pour mixture over the top of the enchiladas and top with the reserved cheese (you might not need or want to use all of the enchilada sauce, it just depends on how saucy you like yours).
- Bake uncovered at 350° for 25 to 30 minutes. Top with desired toppings.
- I love using half pepper jack cheese in place of the Monterey or Colby jack cheese. It gives it just a little extra pop of heat, but isn’t too much.
- If you want to add even more flavor, whatever marinade is left in the bowl/bag after using the chicken, add it the sauce mixture that you pour over the top of the enchiladas.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dishes