Honey Lime Chicken Enchiladas

Yummy yummy! These have become our new go to enchiladas. They are so good and you can make them as spicy as you want which is good with kids. Here's the Pinterest picture:

Source: favfamilyrecipes.com via Tiffany on Pinterest

And here's my picture. The picture doesn't do it justice!! They are so good!

HONEY LIME CHICKEN ENCHILADAS

Modified from: Favorite Family Recipes (http://www.favfamilyrecipes.com/)

1 small, onion, peeled & diced (use a sweet onion if you can find it)*
2 chicken breast halves
1/2 c. chicken broth
1/2 Tbsp. chili powder (double if you like it spicy)
1 tsp. garlic, minced (2-3 cloves)
salt & pepper (to taste)
2 tablespoons honey
3 tablespoons lime juice (1 large lime)
8-10 flour tortillas
1 lb. Monterey jack cheese (Mozzarella), shredded**
16 ounces green chile enchilada sauce (I like Macayo brand)
1/2 c. heavy cream

Saute onion in a little butter until it becomes transparent and soft. In a crock pot*** add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime (the original recipe have way more honey and lime in it and I found I liked it way better with less. This recipe represents those changes I made). Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Enjoy! You'll love them!

*I have omitted the onion it completely when I forgot to buy one and it tasted fine.

**I have used just mozzarella and a mix of monterey jack and mozzarella.

*If you don't have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred. I've done it both ways and they turn out great.