Oishii: Honey-lime enchiladas

One great thing about this recipe for honey-lime chicken enchiladas is that it makes enough to fill up a 3-quart and 1.5-quart casserole pan (about 12-15 enchiladas). That means if you have a big family, you'll have no problem feeding all those mouths, and if you have a small family like mine, you'll have a couple days' worth of leftovers.

Honey-lime chicken enchiladas

1.5 lbs chicken, cooked and shredded
3 10-oz cans green enchilada sauce
8 oz. shredded mozzarella cheese
8 oz. shredded cheddar cheese
12+ tortillas

Sauce:
1/3 c. honey
1/4 c. lime juice
1 tbsp. chili powder
1/2 tsp. garlic powder

1) Mix together sauce ingredients. Marinate shredded chicken in sauce for at least an hour.

2) Lightly spray 2 pans with non-stick baking spray (usually a 9x13 and an 8x8). Pour 1.5 cans of green enchilada sauce to coat the entire bottom of pans.

3) Fill tortillas with shredded meat and cheese, using all the meat and about half of the cheese. Roll and place in dish seam side down.

4) Pour remaining 1.5 cans of enchilada sauce over enchiladas and sprinkle remaining cheese on top. Bake uncovered at 350 degrees for 30 minutes.