I had these over at a friend's house and adapted the recipe she gave me to our tastes. Love it! It's easily freezable, which makes it even better. When I plan this for future freezer meals, I use media crema, or table cream - it's a canned cream commonly found with the Mexican foods. This way I don't have to make an effort to keep heavy cream in our fridge.
1/4 cup lime juice
1/2 Tbsp chili powder (or more, depending on how much heat you like)
2 large cloves of garlic, ﬁnely minced
2 cups chicken breasts (about 2 large breasts), cooked and shredded
1 can corn, drained
1 can black beans, drained
6 med flour tortillas
1 cup of Mexican cheese blend, shredded
1 14-oz can of red enchilada sauce
3/4 cup of heavy cream (or 1 can media crema)
*If freezing, combine these ingredients in a large ziplock bag* In a large bowl, whisk the honey, juice, chili powder and garlic. Add the chicken, corn, and beans, then stir to combine. Allow to marinate 30 minutes to 1 hour in the refrigerator. *Or toss in the freezer - just thaw in the fridge the day you plan to make it*
Preheat oven to 350 degrees F. Spray the sides and bottom of 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the sauce mixture in the bottom of the baking dish.
Spoon chicken mixture onto tortillas and roll tightly, placing seam side down in pan. After rolling all tortillas, pour the remaining marinade mixture over the top of all the enchiladas. Sprinkle with cheese.
Bake for 10 to 15 minutes, until the cheese is melted and bubbly and starting to brown on top.