Sunday, July 17, 2011
Honey Lime Enchiladas
Words can't express how big of a hit these were in our house. I was photographing the enchiladas while John was trying them and I heard "OH MY GOD!!!" from behind me. I turned around, expecting to see he burnt his tongue or something, and instead I found him happily shoveling this into his mouth. He said it was one of his favorite meals I've ever made and he wants me to make it again immediately. I have to agree with him, they were incredible. The chicken was kind of sweet and sticky, wrapped in a crisp shell and topped with delicious cheese and sauce. The combination of flavors was really out of this world. As I'm typing this up I'm wishing I had more in the freezer so I could make these for dinner tonight. I halved the recipe but next time I'd make the whole thing and freeze half- we will certainly be having this over and over again!
Source: Slightly adapted from Mel's Kitchen Cafe
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 (I used rotisserie chicken)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1/2 cup light cream
1- Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour.
2- Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
3- Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
4- Mix the remaining enchilada sauce with the cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.