So yesterday, I made the honey-lime chicken enchiladas. They came together ridiculously quickly, and by buying the chicken already cooked, I only got two dishes dirty. This recipe contains a bit of honey, so they are sweet, but I added a tablespoon of cayenne pepper. This combination was a sweet, smokey, spice that just hit the spot. They tasted great as left-overs today, and my husband thoroughly enjoyed them last night. As I've mentioned before, he's a tough critic, but these receive his full seal of approval. Save these for a day when you don't feel like cooking, and you will be so happy you did.
Here's the recipe:
Adapted from Just Cook Already
Also photo source
Preheat oven to 350 degrees F. Place the chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.