Enchiladas de pollo con miel y lima

Ingredientes

• 3 cup shredded chicken ((~1 1/2 pounds raw))
• 1/4 cup cilantro (chopped)
• 1/4 cup honey
• 1/4 cup lime juice
• 2 cloves garlic
• 1 tablespoon chili powder
• 1 28 ounce can green enchilada sauce
• 12 corn tortillas ((or 8 flour tortillas))
• 2 cups Monterey jack cheese (shredded, divided)

Preparación

1. 1

   Preheat oven to 350 degrees F. Lightly grease a 9x13 inch casserole dish*. Pour enough enchiladas sauce into the pan to cover the bottom (about 1/2 to 3/4 cup).

2. 2

   In a large mixing bowl, combine the chicken, cilantro, honey, lime juice, chili powder, and garlic. Add 1 cup cheese and mix again.

3. 3

   For Corn Tortillas: Heat remaining enchilada sauce in a 2 quart sauce pan or small skillet over medium heat until it begins to boil. Remove from heat and dip each tortilla in the sauce for a few seconds so it can soften and become pliable. Place about 1/3 cup filling down the middle of each tortilla, roll up and place seam-side down in the pan. Repeat with remaining tortillas/filling.For Flour Tortillas: place about 1/2 cup chicken mixture down the middle of the tortilla. Tightly roll up the tortilla and place seam down in the pan of enchilada sauce. Repeat with remaining tortillas/filling.

4. 4

   Pour the remaining enchilada sauce over the enchiladas and then sprinkle with remaining 1 cup cheese.

5. 5

   Bake for 20 minutes until cheese is melted and edges start to slightly brown.