I have another
delicious recipe in honor of Cinco de Mayo! These enchiladas are one of the greatest things I've had the pleasure of eating. It was one of those meals where after every bite I took, I was moaning and telling Kale how unbelievabley great they were! ( I'm sure in his head he was rolling his eyes at me, hoping I'd be quiet so he could enjoy his enchilada too)
I saw these enchiladas all over the food blogs back when I first started mine. I've been wanting to make them ever since, but kept forgetting to. When I finally made them the other week I was so happy I did. I can't begin to describe how good they are. I am normally a red enchilada sauce lover but now after having these, I am a green sauce convert for sure.
Honey Lime Chicken Enchiladas
3 Tablespoons honey
1/4 cup fresh lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
10 flour tortillas (soft taco size)
16 ounces monterey jack cheese, shredded
2 cans (10 oz each) green enchilada sauce
1/4 cup heavy cream
Directions: Preheat oven to 350 degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes.
Spray a 9x13 pan and a 8x8 pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan. Take one tortilla and fill with chicken and a few tablespoons of cheese. (Make sure to save atleast 1-1/2 cups cheese to sprinkle over top of enchiladas) Roll up tortillas and place in prepared pans. Repeat with all tortillas, chicken and cheese.
Mix together the remaining enchilada sauce and cream. Pour sauce over the tops of enchiladas (depending on how saucey you like your enchiladas, you may not need to use all of the sauce. Eyeball it) Sprinkle the reserved cheese evenly over the tops.
Bake uncovered for 30-35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy!
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