Wednesday, March 14, 2018

Honey Lime Chicken Enchiladas

I've had a couple of requests for this recipe, which I originally posted here.  I cleaned it up a little, so it's easier to read. I use the smaller sized tortillas, not the burrito size. And sometimes I double the sauce, because it's the best part;)

Honey Lime Chicken Enchiladas

 6 tablespoons honey
 5 tablespoons lime juice (1 large lime)
 1 tablespoon chili powder
 1/2 teaspoon garlic powder
 1 pound chicken, cooked and shredded (I used a rotisserie chicken)
 8-10 flour tortillas
 1 pound Monterey Jack cheese, shredded
 16 ounces Hatch's green enchilada sauce
 1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. I put it in a ziploc bag in the morning and put it in the fridge for the day. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. I mix it right in the bag, so none of the yummy marinade is wasted. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serve with diced avocados and tomatoes. (***Melanie, I don't think this was on the original recipe, but it sure makes it good!)

¡Buen provecho!


Mari said...

This sounds wonderful! Thanks!

Dianna said...

Thank you so much, Karen, for sharing this recipe. I will certainly be giving it a try because it sounds so so yummy!

Susanne said...

Yum, yum, yum.

Mildred said...

Thanks for the recipe. I love avocados, too.
Have a delightful weekend.