February 29, 2012

Honey Lime Chicken Enchiladas

This was a really good, and somewhat unique take on enchiladas. I wasn't sure about the honey in this application, but it turned out to be quite tasty. The night we had these, I ended up having thirds! Okay, so I need to preface "thirds" with the caveat of I've been exercising like a crazy person, and I have been extremely hungry. I'm talking gnaw off my own arm type of hungry. Anyway, try these...you'll (hopefully) love them, too.

Honey Lime Chicken Enchiladas
Adapted From: Six Sisters Stuff

Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1 tablespoon garlic powder

1 pound chicken, cooked and shredded (I used 3 breasts)
8-10 flour tortillas (I used whole wheat tortillas)
1 pound Monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (I used half & half)

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!

Here's a photo of the whole pan when it came out of the oven. These were so delicious!

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