These were my first enchiladas...ever! They were so so delicious! I thought that the chicken was a little dry so the only changes I would make was to have doubled the amount for the marinade. I also didn't have extra marinade at the end like it said I was supposed to, so I just threw some more honey and lime in with the heavy cream and green enchilada sauce. I liked that this recipe was so simple but still had so many flavors.
Honey Lime Chicken Enchiladas
Recipe came from The Girl Who Ate Everything
1/3 cup Honey
1/4 cup Lime Juice
1 Tablespoon Chili Powder
1/2 teaspoon Garlic Powder
1 pound Chicken, cooked and shredded
8-10 flour Tortillas
8-10 flour Tortillas
1 pound Monterey Jack Cheese, shredded
2 (10 oz) cans Green Enchilada Sauce
1/2 cup Heavy Cream
Preheat oven to 350 degrees.
Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in aZiploc bag and let it sit in the fridge for a few hours).
Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. 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 (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, pico de gallo, rice and black beans.
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