2(10oz) cans cooked chicken breast, shredded (or 3 chicken breasts, cooked and shredded; or 3 cups shredded rotisserie chicken)
⅓cuphoney
3Tbsplime juice
1Tbspchili powder
½tspgarlic powder
1tspground cumin
½tspsalt
8flour tortillas
2cupsMexican Blend shredded cheese
10ozcan green enchilada sauce
1cuphalf & half
sliced green onions, optional
Instructions
Combine the chicken, honey, lime juice, chili powder, garlic powder, cumin, and salt in a bowl. Allow chicken to absorb most of the liquid.
Combine the green enchilada sauce and the half & half. Grease a 13x9-inch baking dish with pan spray. Pour just enough of the sauce to cover the bottom of the dish.
Divide the chicken amongst the eight tortillas and sprinkle some cheese on top of the chicken, saving at least 1 cup for the top of the enchiladas.
Roll up each tortilla and place them inside the prepared baking dish. Pour the remaining sauce over the enchiladas and sprinkle with remaining cheese. Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes, removing the foil for the last 15 minutes to melt the cheese. The sauce should be bubbling on the edges and hot in the center. Sprinkle with sliced green onions, if desired.