Hello Friends! Welcome to Quick and tasty on the farm - today is my very first video and I am so excited to tell you all about my channel. You don't want to miss out on this recipe brought to you by my good friend Lisa - it's Quick, it's Tasty and it's going to be a favorite dish that your family will love for years to come! Plus - you'll get a glimpse of The Farm on Route 66 - a channel we all love!
HONEY LIME CHICKEN ENCHALADAS
By Lisa McNabb
INCREDIENTS:
½ Cup Honey
¼ Cup Lime Juice (1 large lime)
1 Tablespoon Chili Powder
½ teaspoon Garlic Powder
1 lb. Chicken cooked and shredded (3 small chicken breasts)
8-10 Flour Tortillas
1 lb. Monterey Jack Cheese shredded
16 oz. Green Enchilada Sauce
½ to 1 cup Heavy Whipping Cream (can be substituted with Sour Cream)
DIRECTIONS:
Mix the first 4 ingredients and toss with shredded chicken. Let it marinate for at least ½ hour (I toss mine together in a Ziploc bag in the morning and let it sits in the refrigerator all day) This can also be placed in freezer for later use.
Poor ½ cup enchilada sauce on the bottom of a 9 x 13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and left over marinade. Poor sauce on top of the enchiladas and sprinkle with cheese
Bake covered at 350 degrees for 30 minutes until heated thru.
Remove tin foil and continue heating until cheese has turn a golden brown.
Sprinkle with chopped Cilantro if desired.