Honey-Lime Chicken Enchiladas

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1/4 cup honey
• 1/4 cup fresh lime juice
• 1/4 tsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 cups shredded Mexican cheese blend
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup diced jalapenos
• 12 6-inch burrito-sized flour tortillas

Directions

1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together honey, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
3. Add chicken to the bowl and mix it with the marinade. Marinate for at least 20 minutes.
4. Heat a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side.
5. Remove the chicken from the heat and shred it using two forks. Return the chicken to the skillet and stir in 1/4 cup of the marinade.
6. To assemble the enchiladas, spread 1/4 cup of the cheese blend over each tortilla. Top with the chicken mixture and any remaining cheese. Roll up the tortillas and place them seam side down in the baking dish.
7. Top the enchiladas with the remaining marinade and any remaining cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Top with fresh cilantro, tomatoes, red onion, and jalapenos. Serve warm.

Interesting Facts

• This dish is perfect for a crowd because it can easily be doubled or tripled!
• This is a great way to use up leftover chicken or turkey, especially after the holidays.
• The honey-lime sauce can be used to marinate any type of meat, including pork, beef, or seafood.