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Sunday, December 4, 2011

Honey Lime Chicken Enchiladas

1/3 C honey
1/4 C lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb Monterrey jack cheese, shredded
2 10-oz cans green enchilada sauce
1/2 C heavy cream

Preheat oven to 350 degrees.

Mix the honey (tip: spray measuring spoon with cooking spray before measuring honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.

Spray 9x13 pan and 9x9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each pan to create a thin layer on the bottom. Fill flour tortillas with chicken and shredded cheese, saving about 1 C of cheese to sprinkle on top.

Mix cream, leftover marinate, and as much of the remaining enchilada sauce to desired consistency. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until brown and crispy on top. Serving suggestions: sour cream, pico de gallo, rice and black beans.

*Note - I only used a 9x13 pan, and once can of enchilada sauce.

(Stephanie Zollinger)

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