Sort ingredients
thetowncryer
QR Code
Listen
Pdf
In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper.
Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.
Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about ½ cup of the enchilada sauce on the bottom of the pan.
Fill flour tortillas with chicken (save the leftover marinade!) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the leftover marinade and the cream (or sour cream/half-and-half).
Spread sauce evenly on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30-35 minutes until brown and crispy on top.
Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.