Honey Lime Chicken Enchiladas
I have to give credit for this one to my friend Amy. She had it on her blog a few weeks ago and it is so good!! It has a really great flavor. Thanks a bunch for sharing this recipe and this blog Amy!! If any of you haven't checked it out go to http://becomingbetty.blogspot.com/. This girl has tons of great recipes that I am getting ready to try. I will add the ones I like as I cook them. Thanks to Becoming Betty for your awesome recipe!!
INGREDIENTS:
1/3 cup honey
1/4 cup lime juice
2 tsp. chili powder
2 large garlic cloves, minced, or 1/2 tsp. garlic powder
2 large chicken breasts, cooked and shredded
12 corn tortillas
2 cups shredded cheese (I used cheddar)
1 14 oz. can green enchilada sauce
1/2 cup heavy cream
INSTRUCTIONS:
1. Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).
2. Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.
3. Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.
1/3 cup honey
1/4 cup lime juice
2 tsp. chili powder
2 large garlic cloves, minced, or 1/2 tsp. garlic powder
2 large chicken breasts, cooked and shredded
12 corn tortillas
2 cups shredded cheese (I used cheddar)
1 14 oz. can green enchilada sauce
1/2 cup heavy cream
INSTRUCTIONS:
1. Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).
2. Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.
3. Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.
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