I found this recipe on Melanie's blog, My Kitchen Cafe. Melanie just happens to be my cooking blog inspiration, so you should just mosey on over and see if anything catches your eye. If I had a picture of her I would post it right here and tell you how she and Abram were friends in college and how I've been slowly stealing her away through our common obsession with food. But I don't, so I won't. Here's the good stuff:
Honey Lime Chicken Enchiladas
from Brittany at The Sisters' Cafe
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces 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 tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all 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. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
from Brittany at The Sisters' Cafe
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces 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 tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all 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. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
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5 comments:
Therse were delicious! Thanks for the great meal.
I made these last night and they were the hit of the party! So good. By the way, I like how when I save a recipe from here as a favorite, the link says: "You got served Honey Lime Chicken Enchiladas." It actually works as a sentence. Anyway, thanks for hooking me up, Kris.
Second day in a row one of your recipes made it to our dinner table and another groups of satisfied diners! Thanks.
We are trying these tonight and I have the Brown Sugar Pork Tenderloin on the menu for tomorrow night. Thank you for posting all of these wonderful recipes. I have a feeling that many of them will be added to our regular rotation. I love that I had most of the ingredients already too.
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