Monday, November 3, 2008

Honey Lime Enchiladas with Tomato Chipotle Rice

I found these mentioned here on Good Eats n Sweet Treats. It looked so good that I had to try, and the combination with the rice sounded perfect. What a great choice! We both loved it, even though it was much too spicy, even with only one pepper. BAJ combined the rice with the enchilada and seemed to like it a lot that way.

I modified the recipe to make enough for two. I started with a store bought rotisserie chicken, and shredded one breast of it. I mixed in some of the marinade, but it started getting sort of gloppy--I kept adding more in the hopes of having leftover marinade as the recipe suggests. This made enough for three full sized tortilla shells, which was the perfect amount for both of us. I couldn't find green enchilada sauce, so used regular. The can was 10 oz, and when I added cream it almost filled the can with what was left after coating the bottom with it... so probably about 1/2 a cup.

As far as the rice, I also made a smaller amount of that too. I used half a small onion, and made enough for 2 servings of brown rice. I just realized that I didn't modify the amount of tomatoes, but that was just fine.

I wasn't sure what to do with the chipotle pepper, so I cut it into smaller pieces in the pan. I did, however, make sure that we didn't get any on our plates, fearing it would be way too spicy for us.

This was fantastic, and I'm so glad I found it!

Pictures coming soon!

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