Honey Lime Chicken Enchiladas
6Tablespoons Honey
5 Tablespoons lime juice (1 large lime)
1/2 or 1/4 tablespoons chili powder (Depends on how spicy you like things)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I use 3 small chicken breast0
flour tortillas
1 pound monterey jack cheese, shredded
16 oz green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I toss mine in a ziploc bag in the morning and let it sit in the refrigerator all day) Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 min. until brown and and crispy on top.
Great served with
Cilantro Lime Rice
2 Tablespoons butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
juice and zest of 1 large lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin
In a skillet, melt butter and add rice. Let cook for 1-2 min. Add remeaining ingredients and bring to a boil. Reduce heat, cover and cook for 18-20 min. (I just throw all ingredients into the rice cooker)
Thanks Moose for letting me be part of your family food blog because I love new recipes!!!
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3 comments:
Wow, this sounds way more gourmet than I am used to cooking, but after reading through the entire thing, I decided I definitely need to make this (and actually, it doesn't sound too hard).
Thanks Neen!!!!
Hey Neena! I'm glad you are contributing to this. That sounds really good and different from the same old enchiladas!
I made these for dinner the other night and it was a big hit with my family. Jon says it's a keeper.
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