Saturday, March 9, 2013

Lime Enchiladas

1/3 c. honey
1 TBSP. chili powder
1/3 c. lime juice
Add 1 lb. of cooked, shredded chicken and marinate for 1 hour.

Mix together for the sauce:
2 c. green enchilada sauce
1 can cream of mushroom soup
a little milk

3 c. shredded monterey jack or colby jack cheese
10 flour tortillas

Pour some sauce in the bottom of a 9x13 pan.  Roll some chicken and cheese into a tortilla.  Place tortilla seam side down in the pan.   Add the rest of the marinade to the sauce and pour over enchiladas.  Top with remaining cheese and bake at 350 for 20 mins.

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