Mmmm. Doesn't the name just sound like it's going to be a good recipe? I'm pretty sure this is another recipe I found via a picture on Pinterest. You can really build up an appetite browsing there.
First off let me say the marinade smells amazing! I did alter the rest of the recipe a little to make it more Weight Watchers friendly and ran it through the Recipe Builder. I just couldn't bring myself to use a cup of heavy cream in the recipe and that's not something I ever have on hand, so I thought I would try using some fat-free evaporated milk (I apparently "stocked up" during the holidays and have a few cans to use) and flour to thicken it a bit.
Honey Lime Chicken Enchiladas
adapted from Six Sisters Stuff
6 Tbsp honey
5 Tbsp fresh lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
2 cups chopped cooked skinless, boneless chicken breasts, shredded
8 items Mission® Carb balance whole wheat tortillas - fajita size
2 cups Weight Watchers reduced fat Mexican style blend shredded cheese
1 cups fat-free evaporated milk
2 Tbsp white whole wheat flour
2 cups canned enchilada sauce, green
Whisk the first four ingredients and toss with shredded chicken in a resealable bag. Let it marinate for at least a 1/2 hour or up to 6 hrs.
Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill the tortillas with chicken and shredded cheese, saving any marinade that wasn't absorbed. Set aside about 1 cup of cheese to sprinkle on top of enchiladas.
Put tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the evaporated milk and heat gently. Add flour and any leftover marinade and cook a couple of minutes until it thickens slightly. Pour sauce on top of the enchiladas. Sprinkle with remaining cheese.
Bake at 350° degrees for 30 minutes until brown and crispy on top.
*and if you're wondering just how long ago I made these enchiladas I finally found the photo in a folder from mid-February! Better to post late than never!