• 10servings
  • 30minutes
  • 596calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup honey

  2. 1 tablespoon chili powder

  3. 1/3 cup lime juice

  4. 2 cloves garlic, minced

  5. 1 pound shredded, cooked chicken

  6. 2 cups green enchilada sauce, divided

  7. 6 cups shredded Monterey Jack cheese, divided

  8. 10 (8 inch) flour tortillas

  9. 1 cup fat free half-and-half

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes


Send feedback