Honey Lime Chicken Enchiladas with Cilantro Lime Rice

Michelle Tucker's

Honey Lime Chicken Enchiladas with Cilantro Lime Rice

6 TBS honey

5 TBS lime juice

1 TBS chili powder

1/2 tsp garlic powder

1 lb. chicken, cooked and shredded (2-3 large breasts)

4-6 flour tortillas monterey jack cheese, shredded (you can use any kind of cheese)

16 oz. green enchilada sauce

1. Mix together honey, lime juice, chili powder, and garlic together and toss with chicken. Let it marinade for a few minutes.

2. Pour about 1/2 cup enchilada sauce on bottom of 9x13 pan.

3. Fill tortillas with chicken and cheese and put in pan.

4. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.

5. Bake at 350 for 30 minutes until brown/crispy on top.

Cilantro Lime Rice:

2 cups hot cooked rice

2 small limes, juiced

1/2 cup cilantro, chopped

1 tsp salt

Mix.

It's the best to eat a bite of enchilada with a bit of rice! Yummy! It's a flavor explosion in your mouth!