Shortcut Honey Lime Chicken Enchiladas
store-bought rotisserie chicken, taken off the bone and shredded with a fork
10 ounces each mild green enchilada sauce
half & half
shredded cheddar cheese
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
1Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray; set aside.
2Place shredded chicken in a medium bowl; add honey. Squeeze the juice from the limes and the cumin; stir. Set aside.
3In a medium saucepan on low heat, cook enchilada sauce and half & half until heated but not boiling, stirring occasionally. Add 1/2 cup to chicken mixture and mix.
4Fill each flour tortilla with 3 Tablespoons of the chicken mixture and roll. Place seam side down in prepared dish. Pour warm sauce over top and sprinkle with cheese.
5Bake, uncovered, for 30 minutes.