We had to mix it up this week for Taco Tuesday, Cinco De Mayo and our 20% off Salsa Sale! We love that this recipe is a little bite lighter and healthier then some of our other recent posts. The honey, chili powder and lime juice coat the chicken in an amazing flavor combination. We also recommend snatching up some of our signature salsa for a side or even a topping!
YIELD: Makes 4 servings
INGREDIENTS 2 large - chicken breasts, cooked and shredded
12 oz. - green enchilada sauce
1/3 cup - HONEY (of course you should use Waterford Bee Co. Wildflower Honey)
1/4 cup - lime juice, (about 2 limes)
1 T - chili powder
1 tsp. - garlic powder
8 medium - whole wheat tortillas (flour works well too)
2 cups - Mexican cheese, shredded
3/4 cup - 1% milk
4 T - cilantro
1/3 cup - light sour cream
DIRECTIONS Preheat oven to 350 degrees. In a 9 x 13 baking dish, pour a few oz. of enchilada sauce to slightly cover the bottom of your dish. Set aside. Whisk together the honey, lime juice, chili powder and garlic powder. Pour this marinade over the shredded chicken and stir so all chicken gets covered in marinade. Let sit for 30 minutes. Place chicken into middle of tortilla and top with cheese. Roll tightly and place into baking dish. Repeat. Sprinkle remaining cheese on top. Coat the enchiladas with the leftover marinade using a pastry brush. Bake for 20 minutes or until tortillas are slightly brown. While enchiladas are in the oven, make the enchilada sour cream sauce by placing the milk, remaining enchilada sauce, 2 T cilantro, and 2 T sour cream in a small saucepan on medium heat. Stir frequently until thoroughly heated. Drizzle the enchilada sour cream sauce as desired onto enchiladas which can also be topped with leftover sour cream and cilantro.