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1
Preheat oven to 350 degrees F and spray a 9x13 baking dish with non-stick cooking spray.
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2
Heat a large skillet over medium heat.
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3
Coat skillet with olive oil and add onion.
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4
Cook until onion is golden brown and translucent.
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5
Into the skillet, add chicken, honey, lime juice, half of the enchilada sauce, green chilies, and chili powder.
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6
Cook to warm it through.
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7
In a small saucepan, stir together re-fried beans, water, and half of the shredded cheese over medium heat until the cheese is melted and the mixture is completely combined.
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8
Lightly spray 2 pans with nonstick baking spray.
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9
(I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas.)
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10
Fill tortillas with shredded meat and re-fried bean mixture.
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11
Make sure to not over-stuff enchiladas because that will make them hard to roll up.
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12
Roll and place them folded side down in the dish.
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13
Pour remainder of the sauce over enchiladas and sprinkle remaining half of the shredded cheese on top.
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14
Bake uncovered for 30 minutes.
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15
Then turn on broiler and place enchiladas nearer the top of the oven.
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16
Let it broil until cheese is slightly brown and crispy.
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17
It is now time to wow your family!
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18
Garnish with cilantro and serve immediately!
