Honey Lime Chicken Enchiladas

• porcje: 8 servings
• czas aktywny: 45 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

6 Tablespoon honey

5 Tablespoon lime juice

1 Tablespoon chili powder

1/2 teaspoon garlic powder

3 boneless, skinless chicken breasts (cooked and shredded)

16 ounces green enchilada sauce (divided)

10 flour tortillas

2 cups shredded cheddar cheese (divided)

1 cup heavy cream

Wskazówki

Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.

Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.

Preheat oven to 350 degrees F.

Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.

Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.

Placed rolled tortillas into prepared pan.

Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.

Sprinkle with remaining cheese. Bake for 30 minutes, or until brown and crispy on top.

Wartości Odżywcze

• Kalorie: 431 kcal
• Tłuszcz Całkowity: 24 g
• Tłuszcz Nasycony: 14 g
• Cholesterol: 98 mg
• Sód: 510 mg
• Węglowodany Całkowite: 35 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 15 g
• Białko: 20 g