Ingredients
1/4 cup honey2 tablespoons lemon or lime juice1 tablespoon canola oil2 teaspoons chili powder1/4 teaspoon garlic powder3 cups shredded cooked chicken breast2 cans (10 ounces each) green enchilada sauce12 corn tortillas (6 inches), warmed3/4 cup shredded reduced-fat cheddar cheeseSliced green onions and chopped tomatoes, optional
Preparation
In a large bowl, whisk the first five ingredients. Add chicken and toss to coat.
Pour 1 can enchilada sauce into a greased microwave-safe 11x7-in. dish. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce.
Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes.
