6 T. honey (I recommend Cox Honey)
5 T. Lime or Lemon juice (2 limes/lemon)
1 T. chili powder (#1014)
1 garlic clove (can also use 1/2 tsp garlic powder #1021)
1 pound chicken, cooked and shredded (#5513) (3 small chicken breasts or shredded rotisserie chicken)
10 flour tortillas
Shredded cheese
16 oz. green chili enchilada sauce
1/2 C. Milk or Heavy cream
Spray 9X13 inch casserole dish with cooking spray, sit aside. Preheat oven to 350.
In a medium sized bowl, combine the first 4 ingredients, mix until well incorporated. Add the shredded chicken and let it marinate for at least 1/2 hour.
Pour about 1/2c. enchilada sauce on the bottom of a 9x13 baking dish.
Fill flour tortillas with shredded cheese and chicken and roll tightly. Place in a 9x13 casserole dish seam side down.
Mix the remaining enchilada sauce with the milk or cream and leftover marinade and pour over the top of the enchiladas and sprinkle with 1 cup of cheese. Cover with tinfoil and bake at 350 for 30 minutes until brown and crispy on top.
Oh this sounds so good. It looks like an easy one to convert to gf.
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