Creamy green chicken enchiladas recipe with shredded chicken, honey lime marinade, and cheddar cheese. This is super easy to whip up and the creamy sauce on top of the casserole is out of this world delicious.
In a small bowl, whisk together marinade ingredients. In a ziploc bag, add shredded chicken with marinade, and toss to combine. Leave in refrigerator for 30 minutes for flavors to mingle.
Preheat oven to 350 degrees.
Pour ½ cup green enchilada sauce on bottom of 13x9 baking dish. Fill the tortillas with chicken and cheese (use only 1 cup of cheese for filling and 1 cup for sprinkling on top). Roll the enchiladas, and place in dish.
Mix remaining green enchilada sauce with heavy cream. Pour over enchiladas. Sprinkle the top with remaining freshly shredded cheddar cheese.
Bake in preheated oven for 30 minutes, or until brown and crispy on top. Enjoy!! Serve with shredded iceberg lettuce, and chopped tomatoes. So yummy!!
Adapted from Six Sisters Stuff