Submitted by Linda Peterson
Courtesy of Krysta Whitmore courtesy of Paola Jellings courtesy of The Sisters Cafe. Krysta brought a dish of these enchiladas to Nick and I when Luke was about 3 weeks old. Rocked our world, seriously.
6 tbl honey
5 tbl lime juice (1 medium lime)
1 tbl chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded (Krysta says about 3 small breasts; she boils them with salt, pepper, and another 1/2 tsp garlic powder)
8-10 flour tortillas (soft taco size, not burrito size)
1 lb Monterey Jack cheese, shredded (this is the best cheese)
2 (10 oz) cans green enchilada sauce
1 cup heavy whipping cream (ohhhh yeaaahhhh)
Mix first four ingredients and toss with the shredded chicken in a plastic bag.
Let marinate for at least a half hour.
Pour about 1/2 cup enchilada sauce on bottom of a 9x13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving 1 cup cheese to sprinkle on top.
Place filled tortillas in the 9x13 pan. It might be a tight fit!
In a bowl, mix the remaining enchilada sauce with the cream and leftover marinade, if any.
Pour mixture on top of tortillas, then sprinkle with cheese.
Bake at 350 degrees for 30 minutes, or until a little browned and crispy on top.