Honey Lime Enchiladas
3 large frozen chicken chests
2 T. Chili Powder
1 t. Garlic Powder
1/2 C. Line Juice
2/3 C. Honey
Place 1 T. butter in crock pot and 3 chicken chests. Cook on high for about 4 hours. Remove and shred. Mix the above ingredients and put on shredded chicken and put back in crock pot on low for 1/2 hour.
Shredding tip--stick your normal hand mixer into the crock pot with the chicken in it and it will shred the chicken for you.
Fill tortilla shells with chicken & Mozzarella cheese and roll up. Spray a 9 x 13 pan. Take green chili enchilada sauce and pour about 1 cup in bottom of pan. Take rolled up enchiladas and place in pan and poor more enchilada sauce on top and sprinkle with cheese.
Bake at 350 for 30 minutes. Enjoy
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