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Honey Lime Chicken Enchiladas

The Heart of Life: Honey Lime Chicken Enchiladas

Monday, November 12, 2012

Honey Lime Chicken Enchiladas

As I was preparing for my weekly grocery shopping trip last week, I was brainstorming a few meal ideas.  I asked my husband for ideas, and Honey Lime Chicken Enchiladas were his first request.  Thus, I got on Pinterest to check on ingredients I needed to get and although my pin was still there, it no longer led to the recipe.  Apparently the blogger jumped ship and deleted her blog.  Who does that?

Fortunately I first discovered this recipe during the era in which we didn't have internet at our house, so I had copied the recipe down and put it in my recipe box.  Now that the source of my recipe is gone, I kind of feel obligated to share the recipe.  Naturally, I didn't think to take a picture of them until we'd eaten most of the pan, and that's not super visually appealing, so just envision some delicious enchiladas.

Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice
2 tsp chili powder
1/2 tsp garlic powder

Other Ingredients:
1 lb cooked and shredded chicken (about 2 large breasts)
12 corn tortillas (or about 6 flour tortillas)
2 cups shredded cheese
1-14 oz. can green enchilada sauce
1/2 cup heavy cream

1.  Combine marinade ingredients and add to chicken.  Allow cooked/shredded chicken to marinate in the marinade for 30-60 minutes in the fridge.
2.  (I skip this step when I use flour tortillas) Heat large griddle until drop of water skitters across (about 350 degrees).  Spray with cooking spray and heat tortillas about 20 seconds on each side until warm and flexible.  Keep warmed tortillas between paper towels until ready to proceed to next step.
3.  Spray 9x13 inch pan with cooking spray and heat oven to 350 degrees.
4.  Combine cream and enchilada sauce, then pour half the cream sauce into the greased pan.
5.  Fill each tortilla with some marinaded chicken and a few pinches of cheese, then roll and arrange in pan.
6.  Combine any remaining marinade with the cream sauce, then pour over top of enchiladas.  Top with shredded cheese.
7.  Bake for 30-35 minutes



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