Honey Lime Chicken Enchilada's - MMMmmm Monday

I got this yummy recipe from my friend Janay during a recipe swap. It has been one I have used over and over. There are lots of different Honey Lime Chicken Enchilada's out there, but this one is by far my favorite. Thanks Janay! I also saw an almost identical recipe on this site.

Honey lime Chicken Enchilada's

Ingredients:

1/3 cup Honey

1/4 cup Lime Juice (or 2 large Limes)

2 tsp. to 1 Tbsp. Chili Powder

2 large Garlic cloves, finely minced

1 pound chicken, cooked and shredded

12 Flour or Corn Tortilla's

2 cups Mexican Blend Cheese

1 can Black Beans

1 14 oz can Green Enchilada Sauce

1/2 to 3/4 cup Heavy Cream

non stick cooking spray

1 Tbsp chopped cilantro, to garnish

• Cilantro Lime Rice
• 2 Tablespoons butter
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  1 cup uncooked white long rice
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  juice and zest from 1 large lime
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  14 oz can chicken broth
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  1/4 cup finely chopped cilantro
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  ¾ teaspoon salt and pepper to taste

Preheat oven to 350 degrees. Place cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic. Whisk together thoroughly to combine. Pout this mixture over the chicken and cover with plastic wrap. Allow to marinate for 30 minutes.

Spray sides of a 9x13 baking dish with cooking spray. In a medium bowl combine the Enchilada Sauce and Heavy Cream. Spread about 1/2 cup of the mixture in the bottom of 9x13 pan. 

Add a large spoonful (about 1/4 cup)  of the chicken mixture down the center of each tortilla. Cover with a big pinch of cheese, then roll tortilla up. Place enchilada seam side down in baking dish. 

Repeat with the remaining chicken, cheese and tortillas. Use the remainder of cheese for topping the enchiladas in the pan. Pour the remaining green enchilada sauce over the top of the enchiladas. Bake at 30 to 35 minutes or until cheese is melted and bubbly. Serve with this delicious Cilantro Lime Rice recipe from I heart naptime. 

Enjoy!