3 boneless, skinless chicken breasts (about 2 lbs. total)
1 tablespoon honey
2 tablespoons lime juice
1 ½ tablespoons chili powder
1 teaspoon garlic powder
1 ½ cups sour cream, divided
2 ½ cups green chile enchilada sauce, divided
8 (8-inch) flour tortillas
2 cups grated Mexican blend or cheddar cheese, divided
Optional garnish: sliced green onions; chopped fresh cilantro; hot sauce
Boil chicken until cooked through (about 15-18 minutes). When cool enough to handle, shred with two forks.
In a large bowl, whisk together honey, lime juice, chili powder, garlic powder, ½ cup sour cream and ½ cup enchilada sauce. Add the shredded chicken and 1 cup of the shredded cheese. Stir to combine.
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