This recipe has been my family’s favorite for the last few years. My husband requests it non-stop! Very kid-friendly and is always a fun one to make on Cinco de Mayo. You won’t regret giving it a try!
Honey Lime Enchiladas
5-tablespoons fresh squeezed lime juice
1 small can, diced green chilis
1-tablespoon chili powder
1-teaspoon garlic powder
3-4 chicken breasts, cooked and shredded
1-pound Monterey jack cheese, shredded
1-14oz can green enchilada sauce
1-cup salsa verde
Marinate the first 5 ingredients together for a couple hours. Pour half the salsa verde on the bottom of a 9″x13″ baking pan. Place two-thirds of the shredded cheese and chicken onto tortillas and roll up and place into the pan. Keep doing this until the pan is completely full. Spread the remainder verde sauce on top of the rolled tortillas. Slowly pour the enchilada sauce on top of the tortillas as well. Sprinkle with the remainder one-third of the cheese.
Bake at 350° for 30-40 minutes.
Garnish with sour cream, fresh chopped cilantro, limes.
This is also a great freezer meal!