Monday, November 30, 2009

Honey Lime Enchiladas

Ummm... wow! Can we all say YUM!! These were so incredibly tasty. I've been meaning to make these for a long time, and I'm so glad I got around to it. I love enchiladas anyway, but this recipe gives them such a fun twist that even if you don't like enchiladas... you'll like these.
They were a little spicy for my kids, but I think it was the green enchilada sauce I used.
I found this treasure on My Kitchen Cafe. She's got the best stuff.

Honey Lime Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

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