This recipe was adapted from one I found on allrecipes.com. Since then I’ve also found it elsewhere such as on the Insidebrucrewlife.com blog. Some of the variations also have you add heavy cream to the salsa. I left the cream out.
Remember the Beer Can Chicken I made last week? Well there was some leftover chicken and it was just enough to make these delicious enchiladas! I imagine they would freeze well; they certainly heat up well for lunch the next day!
Honey-Lime Chicken Enchiladas
6 Tbsp honey
4-5 Tbsp lime juice
1 Tbsp chili powder
½ tsp garlic powder
1 pound cooked chicken, shredded (you can also use shredded pork)
8-10 flour tortillas
1 pound Pepperjack Cheese shredded
16oz Homemade Tomatillo Mexican Salsa
Mix first four ingredients together and toss with the shredded chicken.
Let it marinate for at least a half an hour. Pour some of the salsa on the bottom of a 9×13 pan. Fill flour tortillas with chicken and some shredded cheese; reserve a cup of the cheese. Roll up and place seam side down in the dish.
Pour the rest of the salsa over the enchiladas then sprinkle with about 1 cup of cheese. Bake 350 for 30 minutes or until the cheese is melted.
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