Enchiladas de Pollo con Miel y Lima

Ingredientes

• 1 fully cooked rotisserie chicken (shredded)
• 6 tablespoons honey
• 5 tablespoons fresh lime juice
• 1 tablespoon dried chili powder
• 2 garlic cloves (minced)
• 1 pound Monterey jack cheese (shredded, divided)
• 1 (16 ounces) can green enchilada sauce
• 1 cup heavy cream
• flour tortillas
• fresh cilantro (optional )
• sliced green onions (optional )

Preparación

1. 1

   Preheat oven to 350°F.

2. 2

   In a medium bowl, combine the honey, lime juice, chili powder, and garlic; toss with the shredded chicken. Marinate for at least 30 minutes.

3. 3

   In another medium bowl, combine the enchilada sauce and the cream. Pour 1/2 cup of the sauce on the bottom of a greased 9 x 13 baking pan.

4. 4

   Fill the flour tortillas with chicken and shredded cheese and roll, reserving 1 cup of cheese for topping. Place the enchiladas seam side down into the prepared pan. Pour the remaining sauce over top. Sprinkle with remaining cheese.

5. 5

   Bake for about 30 minutes, or until cheese is melted and golden. Sprinkle with chopped fresh cilantro or green onions just before serving.