Ingredients

The following ingredients have 8 Servings
  • 1/3 cup honey
  • 1/4 cup lime juice (about 2 large limes)
  • 2 teaspoons chili powder (up to 1 Tablespoon if you want more heat)
  • 2 large cloves of garlic (finely minced or 1/2 teaspoon garlic powder)
  • 1 lb boneless skinless chicken breasts (about 2 large breasts, cooked and shredded)
  • 1-2 Cans Pinto beans (drained and rinsed)
  • 12 large corn tortillas or flour
  • 2 cups Mexican cheese blend (shredded (1 small bag usually is 2 cups))
  • 1 can green enchilada sauce (14oz, mild or medium, to your taste)
  • 1/2 to 3/4 cup heavy cream
  • 1 Tablespoon chopped cilantro (to garnish)

Instruction

  • Preheat oven to 350 degrees F.
  • In a large bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder.
  • Whisk together thoroughly to combine.
  • Place the cooked and shredded chicken in the bowl, stir to combine and cover with plastic wrap.
  • Allow to marinate while you prepare the rest, 30 minutes or up to 1 hour, in the refrigerator.
  • Cook the tortillas and set aside.
  • In a medium bowl combine the enchilada sauce and the heavy cream.
  • Spread about 1/2 cup of the mixture in the bottom of a cast iron skillet, a 10-12" size.
  • Place a tortilla down. Add a large spoonful (about 2 tablespoons) of the chicken mixture all over the tortilla.
  • Sprinkle with beans and a little sauce.
  • Cover with cheese, then repeat with remaining layers.
  • On the last layer, end with a tortilla, sauce and cheese.
  • Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
  • Serve with salsa, olives, sour cream or whatever flavors you like.