These are the best enchiladas. So so good!
I put some frozen chicken tenders in a greased pan and seasoned with my seasoned salt (garlic powder, onion powder, paprika, salt, and pepper). As it cooked I began to shred it. It cooked so fast!
While it cooked, I put 6 Tablespoons of honey, 5 Tablespoons of lime juice, 1 Tablespoon of oil, 1 Tablespoon of chili powder, and 1/4 teaspoon of garlic powder into a bowl and mixed until combined. Once the chicken was done cooking, I mixed it in with the marinade. You can let this sit overnight, but I'm not the best at remembering that sort of thing, so I don't ever let it marinade and it still tastes wonderful!
I put about a 1/4 cup of green enchilada sauce in a 9x13 pan and coat evenly. Then, I begin filling up tortillas with the chicken mixture. I poor the rest of the green enchilada sauce on top and then sprinkle with cheese.
Cook in 350 degree oven for 30 minutes.
We had Mexican rice, apples, and a salad as a side. It was a wonderful meal! Lots of great flavor and textures.
A pic of the children's plates:
After I took this picture I used a pizza cutter and cut their enchiladas into little squares. They ate it better like that.
Give this recipe a try! You won't be disappointed:)
Happy Eating!
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