Saturday, April 19, 2008

Honey Lime Chicken Enchiladas

The following recipe is a bit of a twist on your typical enchiladas. We love these and have made them a couple of times. Enjoy! They are really good topped with a little sour cream, lettuce and tomato.

Honey Lime Chicken Enchiladas

• 6 Tb. Honey
• 5 Tb. Lime Juice (1 large lime)
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder
• 1 Lb. Chicken, cooked and shredded
• Flour Tortillas
• 1 lb. Shredded Colby or Monterey Jack Cheese
• 16 oz. Green Enchilada Sauce
• 1 Cup Heavy Cream (optional but makes it really yummy)

Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I have put it together and let it marinate in the fridge all day). Pour about ½ cup enchilada sauce in the bottom of the pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. 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 for 30 minutes. Uncover for the last 5 minutes to brown the top.


powerhouse said...

Kris- I tried this recipe and it was so good. We loved it:) keep them coming, I love new ideas

Cafe Johnsonia said...

That sounds SO good! I love the addition of honey. I can't wait to try these!

Jill said...

This looks good. We love Mexican dishes. I'll try it soon!