Sooooooo Gooooood!!

Honey Lime Chicken Enchilada Casserole

adapted from the Sister's Cafe

5 T. honey
5 T. fresh squeezed lime juice
1 T. chili powder
1 T. minced garlic
1 lb. chicken, cooked and shredded
1/2 a red onion sliced and sauted
5 flour tortillas
1 lb. monterey jack cheese, shredded
16 ounces(or a little more if you like them saucy!) green enchilada sauce
1/2 C. heavy cream


Mix the honey, lime juice, chili powder and garlic together and toss with the sauted red onion and shredded chicken. Let it marinate for at least 1/2 hour.


Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan, start layering a little sauce, torn tortillas, chicken, cheese, a little sauce, torn tortillas, chicken, cheese 2-3 layers or so thick, saving some sauce and some of the cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream. Pour sauce on top of the enchiladas and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes.

Then turn on broiler and let it broil until cheese is slightly brown and crispy!! YUMMMM!!

I served mine with sour cream, pico de gallo, and cilantro.

P.S. I learned the coolest trick for shredding chicken! After its cooked put it in a bowl and use your hand mixer! Works like a charm, and shreds it perfectly! Its so easy.....