PAINFUL.
Oh well. Maybe drowning myself in Honey Lime Enchiladas will help.
Think so?
Me neither. But it couldn't hurt.
If you are looking for a twist on the same old enchilada recipe for Sunday dinner, give these a try.
They won't disappoint.
PS-I would double this recipe if I were you. If you don't, you'll wish you would have.
Honey Lime Chicken Enchiladas
Mel's Kitchen Cafe
print recipe
6 tablespoons honey
5 tablespoons lime juice (1-2 limes)
1 tablespoons chili powder
1 clove garlic, crushed
1 pound chicken, cooked* and shredded , about 2-3 large chicken breast halves
8-10 medium flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce**
1/2 cup half and half
1/2 cup cream
Mix the first four ingredients and toss with shredded chicken.Place ingredients into a Ziploc bag and let marinate for at least 1 hour, preferably 6-8 hours in refrigerator.
Pour about 1/2 cup enchilada sauce on the bottom of a greased 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 half and half, cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
5 tablespoons lime juice (1-2 limes)
1 tablespoons chili powder
1 clove garlic, crushed
1 pound chicken, cooked* and shredded , about 2-3 large chicken breast halves
8-10 medium flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce**
1/2 cup half and half
1/2 cup cream
Mix the first four ingredients and toss with shredded chicken.Place ingredients into a Ziploc bag and let marinate for at least 1 hour, preferably 6-8 hours in refrigerator.
Pour about 1/2 cup enchilada sauce on the bottom of a greased 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 half and half, cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Serves 6
Tips:
Tips:
* For the chicken, I placed 6 large frozen chicken breast halves in a crock pot on low heat for about 4-5 hours. Salt and pepper generously. Add about 1 cup of water, chicken broth or green chili salsa. Shred when chicken is cooked. It is best to do this early in the day, or the day before you want to use the chicken in a recipe.
-**I made my own green enchilada sauce here's a link to the recipe.
oh no!!!! this looks good! Want to have one! :)
ReplyDeleteAdding this to my stack of recipes to try. Pinning it right now!
ReplyDeleteCan you use fat free half and half?
ReplyDeleteMelanie (see below) says yes!
DeleteI have had this recipe for awhile and love it. My husband says he could eat it every week. Only difference is mine calls for cream instead of half and half. Love your recipes Si!
ReplyDeleteThanks Cherie!
DeleteI just made these for dinner......HEAVEN! They are so so delicious.To Heather above, I used fat free half and half (even in place of the cream) and they turned out great. How am I going to keep up with all these chicken enchilada recipes I love???
ReplyDeleteAn enchilada recipe a week, that's all we ask :)
DeleteWe tried these the other night, and they were a hit! If you like the sweet pork at cafe rio, you'll love these- they have a similar flavor combination. It just feels so fancy to not use condensed soup in a chicken enchilada recipe:)
ReplyDeleteSi. This is our absolute favorite! We've made it soo many times! Love it. We never have remaining marinade to mix in with the sauce and cream it barely covers the chicken, are we doing something wrong?
ReplyDeleteHello Disney friend! I try when I type up these recipes to pay close attention to amounts, proportions, etc. Often, when I make sauces, I add a little more cream, juice etc to make sure I have enough sauce. You are right, this sauce is a bit skimpy on the proportions. When I make it I add a little chicken broth or half and half or enchilada sauce to make it saucier. Not too much dairy though, or it will dilute the sauce and you'll lose the flavor of the lime and honey. Glad you love this recipe. It's one of my favorites too! love you guys.
Delete