We had these tonight for the Relief Society Birthday dinner. They are AMAZING!
3/4 cup honey
juice from 3 limes
1 T. chili powder
1/2 t. garlic powder
3 chicken breasts, cooked and shredded
10 flour tortillas
1 lb. Monterrey jack cheese, shredded
2 cups cooked rice
16 oz. can green enchilada sauce
1 cup heavy cream
Mix first four ingredients and toss with shredded chicken. Let marinate for 30 minutes. Pour 1/2 cup of enchilada sauce on the bottom of 9 x 13 pan. Fill tortillas with marinated chicken, rice, and shredded cheese. Save about 1 cup of cheese to sprinkle on top. Roll tortillas and place in pan. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour this mixture on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes.
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