Ingredients
⅓ cup raw bush honey
¼ cup lime juice
1 tbsp chilli powder
½ tsp SIDS CRAZY LEMON
½ tsp garlic powder
500 g chicken, cooked & shredded
8-10 medium flour tortillas
500 g Cheddar cheese, shredded
680 g green enchilada sauce
½ cup heavy cream
Directions
Mix the honey, lime juice, chilli powder, SIDS CRAZY LEMON and garlic together and toss with the shredded chicken. Let it marinate for 1 hour. Tip: Before measuring the honey, spray the measuring cup with cooking spray. It will come out MUCH easier)
Spray a 22x32 cm baking dish and a 22x22 cm baking dish with cooking spray. Pour enough enchilada sauce on the bottom of each dish to create a thin layer on the bottom. Fill the flour tortillas with the chicken mixture and some of the cheese, saving about 1 cup of the cheese to sprinkle on top of the enchiladas.
Mix the remaining enchilada sauce with cream or milk and with the leftover marinade. Pour the sauce on top of the enchiladas and sprinkle with cheese.
Cover with foil and bake at 175°C for 30 minutes until brown and crispy on top. Serve with sour cream, pico de gallo, and/or rice and beans.
