Latin American Recipe ~ Honey-Lime Chicken Enchiladas

This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is.

Ingredients

• 2 cooked chicken breast halves, shredded
• ⅓ cup honey
• ¼ cup freshly squeezed lime juice
• 2 teaspoons chili powder
• 2 teaspoons minced garlic
• 1 (14 ounce) can green enchilada sauce
• ½ cup heavy whipping cream
• 12 corn tortillas
• 2 cups shredded queso asadero (white Mexican cheese)

Cooking Directions

1. Place shredded chicken in a bowl.
2. Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
5. Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
6. Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

Nutrition Facts

• calories440
• carbohydrateContent46.3 g
• cholesterolContent75.8 mg
• fatContent20.6 g
• fiberContent4.3 g
• proteinContent20.1 g
• saturatedFatContent11.1 g
• sodiumContent507.1 mg
• sugarContent16.6 g