Wednesday, July 20, 2011

Honey Lime Enchiladas

When I read the description of these enchiladas, they immediately went on my menu plan for the week. How can you not make something that another woman said her husband was shoveling into his mouth and not patient enough to wait for her to take a picture of them to start eating??

At first you may question the addition of honey in your enchilada, but don't doubt--just try it! The chicken is a little sticky and sweet, but it's not overpowering and with the chili powder, it just works. If your family doesn't typically go for green enchilada sauce, they'll never notice (Norris didn't!) because it gets mixed with light cream and looks like cheesy sauce. You could easily stretch your food dollar by adding some rice in place of some of the chicken. Try this soon--enjoy!

Honey Lime Enchiladas

6 tbsp honey
5 tbsp lime juice (juice of one big lime)
1 tbsp chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
8 flour tortillas (soft taco size)
1 lb Mexican cheese, divided (I used about 8 oz total instead)
16 oz green enchilada sauce, divided
1/2 cup light cream (I used half and half)

Combine honey, lime juice, chili powder, garlic powder, and chicken. Marinate for at least 30 minutes.
Reserve ~1/2 cup of cheese. Pour 1/2 cup of enchilada sauce on the bottom of a 9x13 pan.
Combine the remaining enchilada sauce with the cream.
Fill tortillas with chicken and cheese, roll up, and place in pan. Top enchiladas with sauce/cream mixture and then with cheese.
Bake at 350 F for approximately 35 minutes.

as seen on Stephanie Cooks

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