Friday, June 6, 2014

Honey Lime Chicken Enchiladas

I have made this countless times and it is always a huge hit. It can also be made with shredded pork if you had leftovers from a slow cooker meal or something. I'll sometimes use a Costco rotisserie when doing chicken, for convenience. I use fresh limes because the flavor is better and there are no preservatives. I also get the flour tortillas in the refrigerated section (the ones that you have to cook before filling). They are so much better tasting and have fewer ingredients. You can also make an extra pan and freeze it prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

  • 6 tablespoons honey
  • 5 tablespoons lime juice (1-2 large limes)
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
  • 8-10 fajita-size flour tortillas
  • 1 pound Monterey jack cheese, shredded
  • 16 ounces green enchilada sauce
  • 1 cup heavy cream
  1. Whisk together the first four ingredients in a small bowl. 
  2. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. 
  3. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. 
  4. Lightly grease a 9x13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. 
  5. Fill tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. 
  6. Mix the remaining enchilada sauce with the cream and leftover marinade. 
  7. Pour sauce on top of the enchiladas and sprinkle with cheese. 
  8. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

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