Honey-Lime Chicken Enchiladas
6 Tbs honey
5 Tbs lime juice (or 1 large lime)
1/2 Tbs chili powder
1/2 tsp garlic powder
2 1/2 c cooked, shredded chicken
3 c. montery jack cheese/or cheddar--2 c in the mixture, and 1 c. for the top.
16 oz. green enchilada sauce
1 c. heavy whipping cream
about 9 flour tortillas
Mix the honey, lime juice, chili powder, and garlic powder in a small bowl. Place the chicken in a medium bowl and marinate with the sauce at least a half hour.
Stir in 2 c. of cheese to the chicken mixture.
Pour 1/2 c. enchilada sauce on the bottom of a 9x13 pan.
Fill tortillas with about 1/2 c. chicken mixture and roll up. Place in pan.
Mix remaining enchilada sauce with whipping cream. Pour over enchiladas. Sprinkle with 1 cup cheese on top.
Bake at 350 for 30 min. uncovered until brown and crispy
5 Tbs lime juice (or 1 large lime)
1/2 Tbs chili powder
1/2 tsp garlic powder
2 1/2 c cooked, shredded chicken
3 c. montery jack cheese/or cheddar--2 c in the mixture, and 1 c. for the top.
16 oz. green enchilada sauce
1 c. heavy whipping cream
about 9 flour tortillas
Mix the honey, lime juice, chili powder, and garlic powder in a small bowl. Place the chicken in a medium bowl and marinate with the sauce at least a half hour.
Stir in 2 c. of cheese to the chicken mixture.
Pour 1/2 c. enchilada sauce on the bottom of a 9x13 pan.
Fill tortillas with about 1/2 c. chicken mixture and roll up. Place in pan.
Mix remaining enchilada sauce with whipping cream. Pour over enchiladas. Sprinkle with 1 cup cheese on top.
Bake at 350 for 30 min. uncovered until brown and crispy
***Annie made hers with small corn tortillas. The way that she kept them from breaking was to get your hand wet, rub it over both sides of the tortilla then pop it in the microwave for 10-20 seconds until it becomes malleable. These are really good!
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