Most of us probably have a favorite enchilada recipe. But try this one for a change. I’m not sure where it exactly came from. I think I pulled it off the internet awhile ago. It’s sweet and spicy and a favorite of ours.
I hope you enjoy this as much as my family does. The combination of honey and lime is so good! And don’t forget to add rice and beans. IF there are leftovers, they are even better the next day.
Honey Lime Enchiladas
2 chicken breast (boiled & shredded)
10-12 flour tortillas
16oz monterey jack cheese (shredded)
2 10oz can green enchilada sauce
1/2 cup heavy cream
1/2 cup sour cream (fat free)
4 tbsp cilantro (chopped)
12 tablespoons honey
5-6 limes (freshly squeezed juice)
3/4 tbsp chili powder
3/4 tsp garlic powder
Boil the chicken and shred (you can make chicken in a crockpot the day before). Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour. You can also add a wee bit of onion if you like.
Pour about 1/2 of the enchilada sauce on the bottom of an 8×8 baking pan. I use Guerrero fajita tortillas, so first I cooked them on a skillet one at a time. Fill tortillas with chicken and cheese & place seam down in the dish. Mix the remaining enchilada sauce with the heavy cream, sour cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese (I didn’t use all the sauce). Bake at 350 degrees for 30 minutes until brown and crispy on top. Sprinkle with cilantro and serve with cilantro-lime rice and black beans.
This recipe makes about 10-12 enchiladas.