|
|
Instructions |
|
|
|
Whisk together honey, chilli powder, lime juice and garlic. Boil chicken till cooked and shred.
Add shredded cooked chicken with the honey mixture and toss evenly to coat. marinate for 1/2
hours in fridge
|
|
|
|
Preheat oven 350 degrees. Grease 9 X 13 pan. Spread 1/2 C
enchilada sauce on the bottom of the pan. Combine Marinated
chicken with 5 C of the shredded cheese in a bowl. Mix together.
Spoon 3/4 Cup of the chicken cheese mixture down the center of
each tortilla shell. Roll and place in the pan.
|
|
|
|
In a bowl whisk together remaining enchilada sauce and half & half.
Pour over enchiladas in the pan. Sprinkle on top the remaining
cheese. Bake for 30 minutes.
|
|
|
|
5 frozen chicken breasts boiled yields 2 lbs. of Shredded chicken. Makes enough for 20
enchiladas. If doing this amount of meat double the recipe. Count on 1 1/2 enchiladas per
person.
|
|
|
| Serving
Suggestions |
|
|
Serve with Mexican rice.
|
|
|
Originally Submitted
2/4/2017
|
