Honey-Lime Chicken Enchiladas

Name: Honey-Lime Chicken Enchiladas
Total time: 80
Yield: 6
Ingredients: 2 cooked chicken breast halves, shredded; ⅓ cup honey; ¼ cup freshly squeezed lime juice; 2 teaspoons chili powder; 2 teaspoons minced garlic; 1 (14 ounce) can green enchilada sauce; ½ cup heavy whipping cream; 12 corn tortillas; 2 cups shredded queso asadero (white Mexican cheese)

Recipe by Jen from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

•

2 cooked chicken breast halves, shredded
•

⅓ cup honey
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¼ cup freshly squeezed lime juice
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2 teaspoons chili powder
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2 teaspoons minced garlic

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1 (14 ounce) can green enchilada sauce
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½ cup heavy whipping cream
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12 corn tortillas
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2 cups shredded queso asadero (white Mexican cheese)

Instructions

Place shredded chicken in a bowl.
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.