Saturday, February 27, 2010

Honey Lime Chicken Enchiladas

These are the absolute best enchiladas I have ever eaten. I OD'd on enchiladas after our first year of marriage and swore never to make a cream of chicken soup-based recipe ever again. Then, I discovered these. Perfectly sweet and spicy, they will melt in your mouth. Pair them with a black bean and rice mixture, and you have your new favorite meal on a plate. I was dreaming about these after I ate them and devoured them for left-overs for at least the next three meals. You have GOT to try these.
picture courtesy Phe-mom-enon
Honey Lime Chicken Enchiladas
Recipe from Phe-mom-enom

1/3 c. honey
1/4 c. lime juice (approx. 2 large limes)
2 tsp-1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 2 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (2 large chicken breasts)
12 corn or flour tortillas
2 cups Mexican cheese blend
1-15 oz. can green enchilada sauce
1/2-3/4 cup heavy cream

Preheat oven to 350 degrees F. 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.Warm your tortillas in the microwave or on a griddle until they are flexible and ready to roll. 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. Place the enchilada seam side down in the baking dish.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ļ¬lling and set the remainder aside for topping the enchiladas 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 the enchiladas. 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. Garnish with fresh cilantro and sour cream, if desired (I didn't and it was perfect!).

I served mine with a white rice and black bean mixture. Here's how to make this: cook white rice according to package directions (I made 1 1/2 c.). Drain and rinse your can of black beans. Put them in a small pot over medium-high heat on your stovetop. Pour chicken broth over the beans until they are just covered- sprinkle with salt. Let beans boil until the broth is entirely absorbed, stirring occasionally. Mix the rice with the beans- delish!


1 comments:

Brenda said...

This is my new favorite chicken enchilada recipe! Thanks for sharing!

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