Honey Lime Enchiladas

I hate to start every post out with the same disclaimer, but really these taste better than they look. And they don't look so bad in real life. I guess there is something about taking pictures at 9PM that is unflattering to casserole type foods. Who knows? All I know is I tried putting it on a plate for a picture and I may possible be the worst enchilada cutter and scooper outer in the world. So just take my word for it, these are awesome. And not only are they awesome, they are about the easiest enchiladas to make too.

Honey Lime Enchiladas

adapted slightly from melskitchencafe.com

5 tablespoons honey
6 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (abt 3 small chicken breasts)
8-10 flour tortillas
1 lb Monterrey jack cheese, shredded
16 oz green enchilada sauce
1 cup sour cream

Mix the first four ingredients and toss with shredded chicken. Let marinate for at least half an hour . Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about a cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce and sour cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 dgs, covered with foil for twenty minutes, remove foil and cook an additional ten minutes.

Notes: So, the thing I love about recipes like this is that they are so forgiving. I used to be such a stickler and follow recipes exactly, cooking was a lot more stressful back then. Just take it easy and know that it's probably going to turn out fine. I made this a million times and probably never exactly the same. Take yesterday for example, turns out I only had like 2 TBS honey, so I dumped some agave in. I was sure it was going to taste funky since I used a mix of two sweet ingredients, it was totally delicious! I've used a costco rotisserie chicken before, but yesterday I just put four chicken breasts in the crock pot (just plain old chicken breasts) and shredded them to put in the marinade, it was so easy. I am kind of weird about cooking chicken, it's all slimy and *shudder*, so just dumping it from the package to the crock pot was awesome. I also use cheddar cheese a lot of the time. This time I had half cheddar and half Monterrey jack, and a combined total of less than a half a pound (have I mentioned before how extremely healthy I am?). Anyway, just don't be afraid if you follow the general direction of the recipe they will turn out great.

Oh and also, if you are still buying regular flour tortillas, just stop. The ones that are refrigerated that you cook yourself are about a hundred kazillion times better tasting. The precooked variety kind of makes me want to yak. You can get a big pack at Costco for less than $7 or if you live in an area where you can get a bountiful basket you can often order their tortilla pack. For $10 you will get enough tortillas to last six months. They freeze really well. Hey and speaking of that, these enchiladas also freeze well....to do that DO NOT thaw them, just bake enchiladas covered for one hour, then uncover and cook for thirty minutes longer. Wow, that was a lot of "notes" sorry.