Wednesday, December 5, 2012

Honey lime chicken enchiladas





Honey-Lime Chicken Enchiladas

1/4 cup honey (heaping)
2 teaspoons chili powder
2 large chicken breasts, cooked and shredded
12 corn tortillas
1/4 cup lime juice
2 garlic cloves, minced
2 cups shredded mexican cheese
1 cup heavy cream
1 large can of green enchilada sauce (my favorite is macayo's)
1 Tablespoon cooking oil

Combine honey, lime juice, chili powder and garlic in a large sealed container. Add chicken and coat thoroghly. Place in refrigerator for atleast a few hours. 

Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of baking dish. Can use more then 1/2 of cup to cover the whole bottom of the pan evenly.  (Use a 9x13 or (2) 9x9 pans)

Prepare tortillas by heating on stove in oil for about 20 seconds on each side. Fill each tortilla with a couple tablespoons of chicken, some cheese, and a tablespoon of sauce. Roll up and place in baking dish, seam side down. Do this until chicken is gone and the pans are full. Cover entirely with enchilada/cream mixture and sprinkle with remaining cheese. (You will most likely have some sauce left over)

5 comments:

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