Honey Lime Enchiladas
1/2 cup honey
1/2 cup lime juice
1 TB chili powder
1/4 tsp garlic powder
1 lb chicken, cooked and shredded
2 cans black beans, drained and rinsed
1 large can green enchilada sauce
flour tortillas
monterrey jack cheese, shredded
Combine the first 6 ingredients and refrigerate for at least 30 minutes. you can marinate overnight if desired.
Preheat the oven to 350 degrees Fahrenheit and spread half of the enchilada sauce on the bottom of a 9x13 glass pan. Fill the tortillas with the chicken mixture and a handful of cheese in each, placing seam down in the pan. pour the remaining enchilada sauce on top of the filled tortillas and sprinkle the remaining cheese over the top.
Bake for 20-30 minutes, until the sauce and cheese are bubbly. If you want crispy edges, broil for the last 5 minutes of cooking.
Serve with spanish rice.
1/2 cup lime juice
1 TB chili powder
1/4 tsp garlic powder
1 lb chicken, cooked and shredded
2 cans black beans, drained and rinsed
1 large can green enchilada sauce
flour tortillas
monterrey jack cheese, shredded
Combine the first 6 ingredients and refrigerate for at least 30 minutes. you can marinate overnight if desired.
Preheat the oven to 350 degrees Fahrenheit and spread half of the enchilada sauce on the bottom of a 9x13 glass pan. Fill the tortillas with the chicken mixture and a handful of cheese in each, placing seam down in the pan. pour the remaining enchilada sauce on top of the filled tortillas and sprinkle the remaining cheese over the top.
Bake for 20-30 minutes, until the sauce and cheese are bubbly. If you want crispy edges, broil for the last 5 minutes of cooking.
Serve with spanish rice.
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