4CupsChickencooked and shredded (I use 3-4 chicken breasts or rotisserie chicken)
.5CupLime Juice2-3 large limes
1.5TablespoonsChili Powderto preference
ENCHILADA SAUCE INGREDIENTS
20ouncesGreen Enchilada Sauce(2 - 10 oz cans)
8-10Flour Tortillas(or corn tortillas if preferred)
3-4CupsColby Monterey Jack Cheesemixed and shredded
OPTIONAL ADDED INGREDIENTS
1Can Black Beans
1 Can Corn
CHICKEN MARINADE INSTRUCTIONS
Cook and shred the chicken or use rotisserie chicken. Combine the shredded chicken with the honey, lime juice, chili powder and garlic powder. Allow to marinade at a minimum of 30 minutes, but I generally make it in the morning and let it marinate until I prepare the enchiladas for dinner.
ENCHILADA SAUCE INSTRUCTIONS
Combine the 20 oz of Green Enchilada Sauce with the 1 Cup Heavy Cream and Mix.
ENCHILADA ASSEMBLY INSTRUCTIONS
Take your 9x13 pan and grease it. Then add a ½ cup - ¾ cup of the enchilada sauce mixture to the bottom of the pan.
Take a tortilla and spread a large spoonful of the sauce in the center of the tortilla.
Take about ½ cup of the chicken mixture and spread it over the sauce in the center of the tortilla.
Top the chicken with some shredded cheese.
Fold one of the sides over and then roll your enchilada up and place it in the pan.
At this time, feel free to add any additional ingredients -- black beans, corn, sautéed onions, etc.
Once your pan is full, pour the remaining enchilada sauce over the enchiladas and then sprinkle the remaining cheese over the top.
Cook at 350 for approx. 20-25 minutes.
Enchiladas can be frozen for up to 3 months. To cook from a frozen state, bake covered at 350 degrees for 1 ½ hours covered. Then uncover and cook for an additional 30 minutes.To cook when thawed, bake at 350 degrees from 30 minutes.