Sunday, July 6, 2008

Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used a rotisserie chicken)
8-10 flour tortillas (I made 7, I really filled the shells)
1 pound monterey jack cheese, shredded (I only had cheddar)
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken 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

1 comment:

Karen said...

Hi Kim, I just came through to copy a couple of your recipes -- the chicken enchiladas and the crockpost salsa chicken. One of my goals is to get back to a menu plan and really start budgeting with our groceries. How are things going up there? I talked to Joe yesterday and I REALLY miss him. I guess that never changes, does it? I had hoped to bring him home in August to see the new house, but our mileage points won't line up with the weekends he can come home, so we're looking at September or October. HOpe all is well with you!