Honey Lime Chicken Enchiladas.
I had a half of a package of flour tortillas sitting in my fridge that needed to be used, I wanted to try something new for dinner and I’d found this recipe on Pinterest and was waiting for the right opportunity to try it. So I gathered all of the other necessary ingredients, and decided to go for it.
The recipe itself had been quite popular on Pinterest. It’d received many ‘likes’ and multiple comments so I knew it was worth trying and I’m glad I did.
They’re easy to make and are a fun alternative to the enchiladas I was used to, the ones created with red sauce. These are covered in a mild green chili cream sauce that’s just delicious.
The key to this recipe is the marinade. The instructions say to marinate the cooked, shredded chicken for about an hour before assembling the enchiladas. The marinade consists of fresh squeezed lime juice, sweet honey, spicy chili powder and fresh minced garlic.
They made our night and I hope they get to make yours too! Enjoy!
Honey Lime Chicken Enchiladas
Recipe adapted from Just Cook Already
1/2 c of heavy cream
In medium-sized bowl, whisk honey, lime juice, chili powder and minced garlic. Add cooked, shredded chicken and cover with plastic wrap. Allow to marinate for at least 30 minutes and up to one hour in the refrigerator.
Heat large pan until a drop of water skitters across. Spray surface with non-stick cooking spray (continue to do so between each round of tortillas). Heat tortilla about 10 seconds on each side, until golden brown. Remove the tortilla from pan and place on a plate. Continue until all tortillas have been heated. Cut each tortilla in half before assembling enchiladas.
Spray sides and bottom of a 9×13-inch baking dish lightly with cooking spray.
In medium bowl combine enchilada sauce and heavy cream. Spread about 1/2 cup of mixture in bottom of baking dish. Add large spoonful (about 1-2 tablespoons) of chicken mixture in center of each tortilla. Sprinkle large tablespoon of cheese on top of chicken, then roll tortilla up to make enchilada. Place enchilada with filling seam side down in baking dish starting at one end with it parallel to the shortest side of the pan so that you end up with two columns of six enchiladas each. Repeat with remaining chicken, cheese and tortillas. Add remaining marinade mixture to remaining enchilada sauce and cream mixture and pour over top of enchiladas. Sprinkle with remaining cheese.
Bake at 350 for 30 to 35 minutes, until cheese is melted, bubbly and starting to brown. Serve with sour cream and refried beans.
**Cook chicken breasts in crock pot on high heat, with just enough water to cover, about 1 1/2 to 2 hours (or until shreds easily). Take out of crock pot, let cool and shred with knife and fork.