Lime Chicken Enchiladas.

Lime chicken enchiladas - a new twist to something great. Best part-
you can make some to freeze and bake anytime!

Well, I already put out some of the things you need to make this. Now let's get down to, shall we? I usually use the larger tortillas, and flour at that. Just a personal preference. Just the same, once you have tried these, you will never want to have enchiladas any other way!

You'll need:

6 chicken breasts, boneless, skinless, and cut into small cubes

juice of one lime

1/2 cup of white wine

sprig of crushed rosemary

4-5 sage leaves, crushed

4 garlic cloves, minced

1 tbsp. kosher salt

3 tbsp. finely chopped cilantro

3 cups colby or pepper jack cheese shredded

1/2 cup chopped green onion
20 large tortillas

Quick Enchilada Rice

My Smoky Enchilada Sauce

also: olive oil

In a non reactive bowl, mix lime juice, wine, rosemary, cliantro, sage, salt, and half the garlic. Add the chicken, let marinate for at least an hour.

Heat oil in a pan until nearly smoking, add garlic. Drain marinade from chicken and add to pan; cook through. Add chicken to enchilada rice mix, set aside.

Preheat oven to 350°. Spread a thin layer of enchilada sauce in the bottom of a lasagna pan. Take a tortilla, spread a little sauce on it, and add filling and cheese. Roll tightly and place in pan, seam down. Continue until you run out of filling.

Cover the enchiladas with the remaining sauce. Spread cheese over top, garnish with green onion, and bake for 25-30 minutes, or until cheese is thoroughly melted. Let rest for about ten minutes before serving.