6 T. honey
5 T. lime juice
½ T. chili powder
½ tsp garlic powder
1 tsp salt
3 chicken breasts
2 T. montreal steak
seasoning
2/3 c. dried black beans, soaked, and cooked
8-10 flour
tortillas
1 lb shredded
mexican blend cheese
16 oz. green
enchilada sauce
1 cup heavy cream
Mix first four ingredients together and set aside. Place chicken in a
saute pan and season with half package of Montreal seasoning, and cook till
almost done, add honey lime mixture to chicken pan and shred chicken. Saute
until chicken is completely cooked.
Pour half of enchilada sauce on bottom of 9 x 13 dish. Fill flour tortillas with chicken, beans, and cheese, saving some cheese for top. Mix the remaining enchilada sauce with the cream and leftover sauces from the chicken. Pour sauce on top of enchiladas {They will be swimming in liquid, but it’s okay} and sprinkle with cheese. Bake at 350 for 20-30 min until brown and crispy on top.
Pour half of enchilada sauce on bottom of 9 x 13 dish. Fill flour tortillas with chicken, beans, and cheese, saving some cheese for top. Mix the remaining enchilada sauce with the cream and leftover sauces from the chicken. Pour sauce on top of enchiladas {They will be swimming in liquid, but it’s okay} and sprinkle with cheese. Bake at 350 for 20-30 min until brown and crispy on top.
