Enchiladas are a staple in our house. Thank God my husband isn’t a picky eater and doesn’t seem to mind having them quite often. I found a recipe for honey lime enchiladas and had to make them that night when my mouth started watering at the idea. These are so delish. Sweet, spicy and tangy all at once and so easy.
I tweaked the recipe to my liking. The one I tried had a pound of cheese. A POUND. I personally think pretty much anything is better with cheese, but not that much. Instead of using sour cream or half and half, I substituted greek yogurt which cut down the calories but kept them creamy and rich.
Honey Lime Enchiladas
1/4 cup honey
1/3 cup fresh squeezed lime juice
1 Tbsp chili powder
1 garlic clove, diced
1 lb shredded cooked chicken
16 oz green enchilada sauce
4 cups Monterey jack cheese
10 flour tortillas
1 cup of plain or honey greek yogurt
1 bunch cilantro
Combine the honey, lime, chili powder and garlic in a bowl. Add chicken and marinade for 1 hour in the refrigerator. Preheat oven to 350 degrees. Spread 1/2 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Add 3 cups of the cheese to the chicken mixture and stir together. Fill tortillas evenly with chicken and cheese mixture, roll up and place seam side down in baking dish. Add yogurt to the remaining enchilada sauce and pour over rolled enchiladas. Top with remaining cheese. Bake for 30 minutes or until top is brown and edges are crispy. Top with chopped fresh cilantro.