Thursday, December 1, 2011

Honey Lime Chicken Enchiladas

  • 1/3 cup honey
  • 1/4 cup lime juice (about 2 large limes)
  • 2 teaspoons chili powder
  • 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
  • 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
  • 6 small flour tortillas
  • 2 cups of Mexican cheese blend, shredded 
  • 1 14-oz can of red enchilada sauce (mild or medium, to your taste)
  • 1/2 to 3/4 cup of heavy cream
  • 1 Tablespoon of chopped cilantro, to garnish
  1. Preheat oven to 350 degrees F. 
  2. In a small bowl, whisk thoroughly together honey, lime juice, chili powder and garlic. 
  3. In a medium bowl, pour this mixture over the chicken and cover with plastic wrap. Allow to marinate in the refrigerator for 30 minutes to 1 hour.
  4. The original recipe used a griddle to heat the tortillas. I placed the tortillas between 2 damp paper towels and heated them in the microwave for 45 secornds.
  5. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. 
  6. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. 
  7. Add about 2 tablespoons of the chicken mixture to the center of each tortilla in a line. 
  8. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up from one side to make a rolled enchilada.
  9. Place the enchilada seam side down in the baking dish. Repeat with the remaining chicken, cheese and tortillas. 
  10. You will use about 1 & 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. 
  11. Pour the remaining enchilada mixture over the top of all the enchiladas. Sprinkle with remaining cheese.
  12. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
Inspired by Honey Lime Chicken Enchiladas

Like what your reading? Share it!

No comments:

Post a Comment