Honey Lime Enchiladas

Talking to Becca yesterday gave me motivation to start planning dinners again. Since Chloe was born, we have either had people over who made dinner for us, picked up take out, gone out, or the good ol' cereal for dinner. Last night I made enchiladas from a recipe Becca gave me. Here it is:

Honey Lime Enchiladas

Crock Pot-
2 chicken breasts
1/2 sauteed onion (you can leave this out if you want)
1 TBL chili powder
1 tsp minced garlic (2 cloves chopped)
1/2 cup broth (or 1/2 cup water + chicken bullion)

Marinate-
Shredded chicken mixture
5 TBL Honey
5 TBL lime juice (3 limes juiced)

Other ingredients-
Flour or corn tortillas
Shredded mexican cheese
Green enchilada sauce

Directions-
Cook the chicken crock pot mixture, 4 hours for thawed chicken, 6 hours for frozen chicken. Shred chicken mixture and keep the juices. Place chicken mixture into a ziploc with honey and lime juice. Marinate 30-40 minutes.

In a 9x13 pan, pour a little enchilada sauce on the bottom. Roll chicken mixture, shredded cheese into each tortilla. Line tortillas up. Pour enchilada sauce on top on tortillas. Sprinkle cheese on top. Place foil over the dish and bake.

Oven 350 degrees, 30 minutes. Take foil off for the last 10 minutes to crisp the top a bit.

-Mel, if you don't have a crock pot, just stick the chicken in a covered pot over the stove on low for an hour or two. Until it cooks all the way through and you can shred it.