1/3 cup honey
1 tablespoon chili powder
1/3 cup lime juice
2 cloves garlic, minced
1 small onion, diced
1 pound shredded, cooked chicken
2 packed cups chopped spinach (I just chop a big pile)
2 cups green enchilada sauce, divided
5-6cups shredded Monterey Jack cheese, divided
10 (8 inch) flour tortillas
1 cup half-and-half
1. Whisk together the honey, chili powder, lime juice, and
minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken
and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the
refrigerator for at least a half hour. Remove the shredded chicken from the
marinade, and shake off excess. Save the used marinade.
2. Preheat an oven to 350 degrees F (175 degrees C). Lightly
grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the
bottom.
3. Combine marinated shredded chicken with 4 cups of shredded
Cheddar cheese, spinach, onion, and whatever else you want (I've added bell
pepper, diced chilies) in a bowl. Mix lightly. Spoon about 3/4 cup of the
chicken-cheese mixture down the center of each tortilla. Roll tortillas and
place seam-side down in the prepared baking dish.
4. In a bowl, whisk together remaining enchilada sauce,
half-and-half (my friend likes to omit this. just an option), and remaining
marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded
Cheddar cheese.
5. Bake in preheated oven until the cheese has melted and the
top is brown, about 30 minutes.
