Sunday, November 20, 2011

Honey Chicken Enchilada's

So a friend of mine mentioned this recipe "Honey Lime Chicken Enchiladas"... they sounded sensational... so I asked for the recipe. You can decide for yourself and all I have to say is they are a combination of yummy, amazing, divine, delicious, the list can go on. Seriously, who would have thunk something this simple could be that great!? You can bring some to work to share with your cube-mate if you'd like... I do. You can invite family over or bring some to your mom, just because you're nice that way. Try them... I dare you!

1/3 cup honey
1/4 cup lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (or pick up a rotisserie chicken from the grocery store ... don't add the skin though)
8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)
1 pound monterey jack cheese, shredded
2 cups green enchilada sauce (or be like me and pick up the 'big' can of green enchilada sauce)
1/2 cup heavy cream

Preheat oven to 350 degrees.

Mix the honey, lime juice, chili powder, and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour in the refrigerator. (actually, I shred the chicken first, then add everything else)

Spray a 9X13 pan with cooking spray (or use your Pampered Chef baking stone, no spray needed). Pour enough enchilada sauce on the bottom of the pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover chicken marinade (yes, use the same bowl). Pour sauce on top of the enchiladas and top with reserved cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top (I bake it for 50 - 60 mins, much better).


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