- 3 tabelspoon honey
- 2 tablespoons lime juice
- 1/2 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 lb cooked turkey, shredded (or chicken)
- 8 to 10 flour tortillas
- 1 cup Colby or Monterey jack cheese, shredded
- 10 oz. can green enchilada sauce
- 1/4 cup sour cream
- 1/4 cup half n half or whole milk
Mix first 4 ingredients together in a bowl and add shredded chicken. Let it marinate for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish. Fill flour tortillas with chicken and shredded cheese. Mix together the leftover marinade, the enchilada sauce, the sour cream and milk and pour over the enchiladas. Top with remaining shredded cheese. Bake at 350 for 30 minutes.
Double recipe for a larger crowd.
