Honey-Lime Enchiladas

My sister recommended this recipe, with a sweet and spicy twist on traditional enchiladas.

Step: 1

Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.

Step: 2

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.

Step: 3

Combine marinated shredded chicken with 5 cups of shredded Monterey Jack cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.

Step: 4

In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Monterey Jack cheese.

Step: 5

Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

Per Serving: 596 calories; protein 33.8g; carbohydrates 44.5g; fat 31.4g; cholesterol 97mg; sodium 825.5mg.

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