I love most enchiladas, but these are seriously my favorite. I got this recipe awhile ago and they were a total hit at my house. They are very authentic tasting. My husband and I love these! I try to make them as much as I can, you can also make extra and freeze. They are great left over.
1/3 cup honey
1/4 cup fresh lime juice
1 Tbs chili powder
2 garlic cloves, minced
4-5 chicken breast, cooked and shredded
12 corn tortillas
2 cups mexican cheese, shredded
1 14 oz can green enchilada sauce
1/2 cup heavy cream
1/4 fresh cilantro
Preheat the oven to 350 degrees. Place the cooked and shredded chicken in a bowl, in a smaller bowl mix together honey, lime juice, chili powder and garlic. Pour over chicken and let sit for 30 minutes
Heat a griddle with a little bit of canola oil and cook each tortilla for about 30 seconds on each side.
Spray the sides and bottom of 9×13 inch baking dish with cooking spray. In another meduim bowl mix together the enchilada sauce and heavy cream and pour a 1/2 cup on the bottom of baking dish.
Fill each tortilla with a heaping spoonful of the chicken and then top with shredded cheese and roll up and place in the baking dish seam side down, finish doing that with all 12 tortillas.
Finally pour the rest of the enchilada sauce over the top and sprinkle with remaining cheese. And bake for 30 minutes. Top them with fresh cilantro