Honey-Lime Enchiladas
Prep Time: 15 minutes; Cook
time 30 min.; Ready in 1 hour 15
Servings

Original Recipe Yield10
enchiladas
Ingredients
1/3 cup honey
1 tablespoon chili powder
1/3 cup lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 cups green enchilada sauce, divided
6 cups shredded Monterey Jack cheese, divided
10 (8 inch) flour tortillas
1 cup fat free half-and-half
Directions
Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic
bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl
with plastic wrap, and marinate in the refrigerator for at least a half hour.
Remove the shredded chicken from the marinade, and shake off excess. Save the
used marinade.

1. Preheat an oven to 350 degrees F (175
degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of
enchilada sauce over the bottom.
2. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
3. In a bowl, whisk together remaining
enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce
over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.
4. Bake in preheated oven until the cheese
has melted and the top is brown, about 30 minutes
Nutritional Information


















Amount Per Serving Calories: 596 | Total Fat: 31.4g
| Cholesterol: 97mg