Wednesday, July 27, 2011
I first made these forever ago with great success. I've seen it floating around the blogosphere, so added it to the meal plan last week or so, and finally got around to them tonight. They're fairly easy to make, and were a big hit with my entire family... yes, even Mr. "I won't even try it" ate it and liked it.
This makes quite an unusual enchilada; the sweetness of the honey with the bite of the lime plus the mildness of the green enchilada sauce makes for such a different flavor than you'd get from your local Mexican restaurant (chain or otherwise!)
So make this delicious and easy meal!
Honey Lime Enchilada Mel's Kitchen Cafe, via Good Eats and Sweet Treats
6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (approx. 2 large chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the honey (tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken (approx. 1/4 cup) 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.