Wednesday, January 7, 2009

Honey Lime Chicken Enchiladas

I made these tonight for our dinner co-op. (Cooking once a week - what a fabulous thing!) I got this picture and recipe from a chica in my ward who makes some amazing food. (Lady sounds too old and girl sounds too young.) She actually got this recipe from someone else. It's also on another blog. Obviously it's good. Don't let the chili powder scare you, it's not too spicy. The enchilada sauce is spicier, so I just got mild. It's easy too! The hardest part is shredding the chicken. Enjoy!

Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

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

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.


Sarah said...

I made these enchiladas two days ago, and my husband and daughter went NUTS about them!! I altered the cheese and cheese amount because I didn't have enough. I used Pepper Jack, and only 8 oz. Using a spicier cheese kicked it up a notch, but coupled with the marinated chicken, it balanced out perfectly. I doubt I'll ever make red sauce enchies again!

Natalie said...

I have also just tried these with shredded pork with great success! Still a favorite!