On the first night I made these, I thought I really liked them. The combination of the sweet chicken from the honey and the spicy from the green chile sauce was interesting. My son, however, just couldn't do them. He said that enchiladas just shouldn't be sweet. I brought the leftover ones to school for lunch the next day, and I decided I couldn't do them either. :( The sweet chicken was just too weird for me. Bummer. I really wanted to like them, and I'm sure others might really think they are great.
1.5 lbs chicken, cooked and shredded
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
Mix together sauce ingredients then add to shredded chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.
Recipe Source - Sisters' Cafe