This is one of those recipes that I made and loved, and then somehow forgot about (for a few years) until several sisters-in-law told me recently that they loved this recipe and make it often. It’s back in the dinner rotation! Makes great lunch leftovers. Thanks Tasty Sensations!
Honey Lime Enchiladas
5 T honey OR about 4 T agave
5 T lime juice (freshly squeezed)
1 tsp garlic powder
2 t chili powder
8 flour tortillas (mine were 8″)
2 chicken breasts, cooked and shredded
12 oz cheddar cheese, shredded
15 oz green enchilada sauce
1/2 c heavy cream or half & half
Combine honey, lime, garlic powder, & chili powder. Toss with cooked chicken, marinate for at least 30 minutes in fridge. Place 1/2 cup enchilada sauce in a 9×13 pan. Add about 1/4 cup chicken to tortilla, sprinkle with cheese (save some for the top), roll tightly, and place in pan. Repeat for all tortillas. Add remaining enchilada sauce and cream to remaining marinade, combine, and pour over enchiladas. Sprinkle with remaining cheese. Bake at 350 for 25-30 minutes. Let it get crispy and browned on top. So good.
* Next time I’m sure I won’t have cream on hand, since I almost never do, so I plan on using powdered milk to make evaporated milk.
* I had every intention of making this for dinner last night, but I had a couple of grumpy, attention-needing kids in the kitchen. So we had grilled cheese. I had already started this recipe though, so I marinated the chicken overnight, and it turned out great.
* I used canned refried beans as a side dish, but next time I want to try my new dehydrated refried beans! Apparently they’re one of the best kept secrets of mexican restaurants.
