3-4 chicken breasts
1/3 cup honey
1/4 lime juice
2 Tbsp chili powder
2 – 10 oz cans of enchilada sauce
1 cup half and half cream
8 medium sized tortillas
1 can of black beans [optional]
shredded cheese blend
Thaw 3-4 chicken breasts and throw them in the crock pot. Cover with the honey, lime juice, and chili powder. Cook for 2 1/2 hours on low. Shred chicken breasts while in the crock pot. Add in the black beans and continue cooking for about 20-30 more minutes.
Heat oven to 350 degrees.
Pour entire can of enchilada sauce in 9×11 baking pan, covering the entire bottom. Spoon chicken and bean mixture into tortilla, cover in cheese, roll up and place into baking pan. Continue until all the chicken and beans are used up. [Sometimes it spills over into another pan]. Pour second can of enchilada sauce and half/half cream into leftover honey sauce mixture in crockpot. Stir together. Then pour over tortillas in baking dish and cover with shredded cheese.
Bake for 30 minutes. Garnish with sour cream and salsa.
You’ll think you’ve died and gone to heaven.