Shortcut Honey Lime Chicken Enchiladas
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|1 medium||store-bought rotisserie chicken, taken off the bone and shredded with a fork|
|2 can(s)||10 ounces each mild green enchilada sauce|
|1 c||half & half|
|10 medium||flour tortillas|
|2 c||shredded cheddar cheese|
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray; set aside.
Place shredded chicken in a medium bowl; add honey. Squeeze the juice from the limes and the cumin; stir. Set aside.
In 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.
Fill 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.
Bake, uncovered, for 30 minutes.