This has become one of the most-requested dishes I make. When I bring it to a function, it's one of the first dishes to go, and everybody raves over how good it is.
Ingredients
- 2 cookeds chicken breast halves , shredded
- 0.33 cups honey
- 0.25 cups freshly squeezed lime juice
- 2 teaspoons chili powder
- 2 teaspoons minced garlic
- 1 , 14 ounce
- 0.5 cups heavy whipping cream
- 12 corns tortillas
- 2 cups shredded queso asadero , white Mexican cheese
Instructions
-
1
Place shredded chicken in a bowl.
-
2
Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
-
3
Preheat oven to 350 degrees F (175 degrees C).
-
4
Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
-
5
Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
-
6
Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.
Nutrition Facts
Per serving
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