Thursday, July 19, 2012

Honey-Lime Enchiladas

I can't say enough about this dish!!  These are my favorite enchiladas in the world because they're so unique and flavorful! I love that they're sweet and slightly spicy, but the sauce is what takes the cake.  This is one of the standard meals that I take to sick friends.  It pairs perfectly with cilantro-lime rice and mexican corn on the cob or even a simple green salad.  After eating these recently, one friend said, "I didn't know you had Mexican blood in you!"  They are far from anything authentic, but they are certainly delicious.

Honey-Lime Enchiladas
-Alyssa Griffeth-

1/3 cup honey
1/4-1/3 cup lime juice (about 2-3 large limes)
1 Tbsp. chili powder
2 large cloves of garlic, finely minced
1.5 lbs boneless skinless chicken breasts (about 3 breasts), cooked and shredded

12-14 fajita-sized flour tortillas
4 cups of Mexican cheese blend, shredded (I use one bag of monterrey jack and one bag of mexican)
1 14-oz can of MILD green enchilada sauce
1 cup of heavy cream
1/3 c. chopped cilantro

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

In a medium sized bowl, place honey, lime juice, chili powder and minced garlic. Whisk together thoroughly to combine. Add shredded chicken and cilantro to marinade. Stir to combine.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the greased baking dish.

Heat a stack of tortillas in the microwave covered by a wet paper towel, until warm and flexible.

Working one tortilla at a time, place a large spoonful (about 3 Tbsp.) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large pinch (about 3 Tbsp.) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish.

Repeat with the remaining chicken, cheese and tortillas. You will use about 3 cups of the cheese for the filling-- Set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture (if any) to the enchilada sauce and cream mixture. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas at 350 degrees for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Garnish with cilantro and serve with a side of sour cream.

Serves 4 to 6

**NOTE: These enchiladas can easily be made a day ahead of time. Just pull them out of the fridge, add the sauce and cheese and bake.
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1 comment:

  1. Alyssa, I just made your mini meat loaves yesterday and they were loved by Dave and Ben! Thanks for the new recipe!
    Margaret Tueller