Honey Lime Chicken Enchiladas
* 1/3 cup honey
* 1/4 cup lime juice (about 2 large limes)
* 2 teaspoons to 1 Tablespoon chili powder
* 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
* 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded (I was short on time and used a rotisserie chk)
* 12 corn tortillas
* 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
* 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
* 1/2 to 3/4 cup of heavy cream
* nonstick cooking spray
* 1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of sixenchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping theenchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all theenchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with black beans or rice.
Serves 4 to 6
* 1/3 cup honey
* 1/4 cup lime juice (about 2 large limes)
* 2 teaspoons to 1 Tablespoon chili powder
* 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
* 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded (I was short on time and used a rotisserie chk)
* 12 corn tortillas
* 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
* 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
* 1/2 to 3/4 cup of heavy cream
* nonstick cooking spray
* 1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of sixenchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping theenchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all theenchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with black beans or rice.
Serves 4 to 6
2. That Wade still makes me laugh at least once a day.
3. Tessa's Christmas? Done.
4. My knowledge of the Gospel of Jesus Christ. It is my beacon in the storm of life.
5. Thunderstorms. We never get these in Southern California, but we used to get them in St. Louis all the time. And they were AWESOME! They shook the house and lit up the sky. I miss them.
1 comment:
I just want you to know that I'm liking all your thankful thoughts and they have made me think to thank a little more over the last ten days.
I am also liking this recipe you posted. When my kitchen is finally finished, I may have to give this one a whirl....
Happy Thanksgiving, and thanks!
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