Chicken Enchilada Recipe
Prep Time
10 mins
Cook Time
40 mins
Marinate Chicken
2 hrs
Total Time
2 hrs 50 mins
Course:
Main Course
Cuisine:
Mexican
Servings: 6 people
Ingredients
- 1 pound of cooked chicken shredded
- 10 ready-made flour tortillas (I cut them into pieces so they are easier to serve from the pan)
- 2- 16-ounce cans green enchilada sauce (one can to serve warm with the enchiladas)
- 1 pound of grated Monterey Jack cheese or grated Mozzarella cheese (save one cup to sprinkle over the finished casserole before cooking)
- 1 cup heavy cream
Combine the following ingredients:
- 1/3 cup honey
- 1 large lime (squeezed or 5 tablespoons lime juice)
- 1 tablespoon chili powder
- 1 clove garlic, chopped
Instructions
-
Preheat the oven to (350°F) = (176°C) degrees. Combine the honey, lime juice, chili powder, and garlic with the chicken. Stir until completely mixed together. Place the bowl in the refrigerator covered with plastic wrap and marinate it for a few hours or overnight. Spread half of the enchilada sauce in a greased 9-inch by 13-inch pan. Layer the cut pieces of tortillas, cheese, and chicken mixture in the pan. Mix the remaining enchilada sauce with the cream. Spread the mixture over the top of the casserole and sprinkle with the last cup of grated cheese. Bake at (350°F) = (176°C) degrees for 30-40 minutes, or until cooked through.