Honey, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the delicious chicken filling for soft tacos with toppings.
—KRISTI MOAK GILBERT, AZ
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1/4 cup honey
2 tablespoons lemon or lime juice
1 tablespoon canola oil
2 teaspoons chili powder
1/4 teaspoon garlic powder
3 cups shredded cooked chicken breast
2 cans (10 ounces each) green enchilada sauce, divided
12 corn tortillas (6 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
Sliced green onions and chopped tomatoes, optional
1. In a large bowl, whisk the first five ingredients. Add the chicken and toss to coat. Pour 1 can of enchilada sauce into a greased microwave-safe 11x7-in. dish. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place enchiladas, seam side down, in the prepared dish. Top with remaining enchilada sauce.
2. Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes.
