This is one of those amazing recipes that’s inexpensive, easy to make, and it’s delicious enough to make for company.  In other words, this is magic.  I posted this recipe on Somewhat Simple last month, so it’s time to put it up here!  This is one of those recipes that people make and then I hear about how good it was months and years later.  Because that’s how much they love it. 

We like the uncooked tortillas (which I buy in bulk at Costco).  In fact, my kids don’t like precooked tortillas.  And I don’t blame them, these are the best!  The sauce goes together in a snap and makes tender, moist chicken.  It only takes a couple of minutes to get the chicken going…I love fast and easy!!

Once the chicken is cooked, these go together in just a few minutes.  If you are short on time, you can even do this ahead and save it in the fridge.  (I LOVE meals that can be made ahead of time, since I am no longer master of my schedule.  Just one of those things about having kids!)

I like my cheese melted with just a hint of brownness.  Hubby loves it when the cheese is crunchy and brown.  Make it your favorite way, both are great!

Ingredients:

• 5 Tbsp honey OR 4 Tbsp agave
• 5 Tbsp lime juice (freshly squeezed)
• 1 tsp garlic powder (or 3-4 cloves garlic, minced)
• 2 tsp chili powder
• 8 flour tortillas (about 8″ each)
• 2 large chicken breasts
• 12 oz cheddar cheese, shredded
• 15 oz green enchilada sauce
• 1/2 cup whole milk
• 2 Tbsp sour cream (or plain greek yogurt)
• 1/2 tsp cumin

Directions:

1. Place chicken breasts in a slow cooker.  Combine honey, lime, garlic & chili powder and pour over chicken.  Cook on low 6 hours or on high for 3 hours.  Shred chicken when done cooking.
2. Preheat oven to 350.
3. Place 1/2 cup enchilada sauce in a 9×13 pan.
4. Add about 1/4 cup chicken to each tortilla.  To make sure I don’t short the last enchilada, I put all 8 tortillas down on a clean counter and divide the meat all at once, adjusting if necessary, so all are even.
5. Sprinkle chicken with cheese (save some for the top), roll each tortilla tightly, and place in prepared pan.
6. Add remaining enchilada sauce, milk, sour cream and cumin to remaining marinade.  Combine and pour over enchiladas.
7. If you want your cheese browned and crispy, sprinkle remaining cheese before placing in oven.  If you want your cheese melted {but not browned} sprinkle with remaining cheese during the last 5 minutes of bake time.
8. Bake for 25-30 minutes.

*If you have a pressure cooker, you can cook your chicken in less than 30 minutes.  Add chicken and marinade ingredients to pressure cooker and cook at high pressure for 10 minutes, then natural pressure release for 10 minutes.  Shred and start at step 2 above.