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  1. #1
    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Honey-Lime Enchiladas

    1/4 cup and 1 teaspoon honey
    2-1/2 teaspoons chili powder
    1/4 cup and 1 teaspoon lime juice
    1-5/8 cloves garlic, minced
    13 ounces shredded, cooked chicken
    1-1/2 cups and 2 tablespoons green enchilada sauce, divided
    4-3/4 cups shredded Monterey Jack cheese, divided
    8 (8 inch) flour tortillas
    3/4 cup and 2 teaspoons fat free half-and-half

    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.

    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.

    Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese 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.

    In a bowl, whisk together remaining enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.

    Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes

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