|Honey-Lime Chicken Enchiladas|
This recipe is my take on some Susan Branch and The Favorites Cookbook enchiladas, combined. I like to mix the marinade and chicken together, and make the rice, if I am using it, in the morning, so it only takes a few minutes to assemble the enchiladas just before dinner. I love using rotisserie chicken in these enchiladas. You can buy it the day before if you need to and just refrigerate the chicken whole. My friend Tracy at www.rightupmy-alley.blogspot.com recommends buying a couple rotisserie chickens, removing the meat and freezing it for later. I love that idea too! These are always a hit!
½ cup honey
¼ cup fresh squeezed lime juice
1 tablespoon chili powder
½ teaspoons garlic powder
1 rotisserie chicken, meat shredded
In medium bowl stir together honey, lime-juice, chili powder and garlic powder until combined. Add chicken and marinate for at least 30 minutes but up to all day.
2, 10 ounces cans green enchilada sauce, or green chili salsa
1 cup half and half
6 flour tortillas
2 cups cooked rice, optional
1 lb. Colby jack cheese, grated
4 ounces or 1/4 cup sliced olives,
4 ounces or 1/4 cup canned green chilies
In medium bowl mix enchilada sauce or green chili salsa with half and half. Pour about ¾ cup sauce mixture in bottom of a 9X13 inch baking dish. Fill flour tortillas with marinated chicken, rice (optional) and shredded cheese and roll up. Place side by side in baking dish. Pour remaining sauce mixture over the top and sprinkle with grated cheese, drained olives and green chilies. Bake uncovered at 350 degrees for 25 minutes. Top each serving with chopped green onions, sour cream, guacamole or chopped avocado and tomatoes.