Honey-Lime Chicken Enchiladas

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 can green enchilada sauce , 14 ounce
• 0.5 cups heavy whipping cream
• 12 corns tortillas
• 2 cups shredded queso asadero , white Mexican cheese

Instructions

1. 1

   Place shredded chicken in a bowl.

2. 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. 3

   Preheat oven to 350 degrees F (175 degrees C).

4. 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. 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. 6

   Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.