Honey-Lime Chicken Enchiladas - Skinny Version

A couple of months ago I posted the recipe and picture from my cousin's blog http://boycheesesandwich.blogspot.com, for Honey-Lime Chicken Enchiladas here. I have made them several times since then because we love them so much. Since then I have adapted a few healthier changes to the recipe. 

Honey-Lime Chicken Enchiladas

1-1/2 lbs. shredded chicken (I use a rotisserie chicken and use every ounce of chicken from it). 

1 (10 oz.) can of green enchilada sauce

Whole wheat tortillas (about 8)

1 cup skim milk

Shredded Colby-Jack Cheese

Marinade:

1/2 cup honey

1/4 cup lime juice (the juice of 2 limes)

1 Tbsp. chili powder

1/2 tsp. garlic powder

1. Put all of the marinade ingredients in a bowl and whisk until completely combined. 

2. Put all of the shredded chicken in a gallon size bag, pour the marinade over the chicken and mix it around until covered. Put in fridge. Let it marinate for at least 30 minutes. 

3. Preheat oven to 350 degrees. Grease a 9x13 baking dish. 

4. Put a tortilla in the dish, place some chicken along the center of the tortilla, add some cheese, and roll up tight. Continue for the remaining tortillas. 

5. Pour remainder of marinade over the tortillas (I actually use a basting brush). Sprinkle cheese over top. 

6. Put in oven and cook for about 20 minutes, until the tortillas start to turn golden brown. 

7. In a small sauce pan heat up the green enchilada sauce and skim milk. Bring it to a low boil. Once the enchiladas are done, we serve up the enchiladas and let everyone put on their own sauce. 

This was the tortillas are CRISPY! Also, this means that you're not using as much sauce, but just enough.