These Honey Lime Chicken Enchiladas have changed our view of Enchiladas forever. The marinated chicken and cheese are so good!
1/4cuplime juiceabout 2 large limes
2teaspoonsto 1 Tablespoon chili powder
2large cloves of garlic finely minced or 1/2 teaspoon garlic powder
1lbboneless skinless chicken breastsabout 2 large breasts, cooked and shredded
2cupsof Mexican cheese blendshredded (1 small bag usually is 2 cups)
1 14-ozcan of green enchilada saucemild or medium, to your taste
1/2 to 3/4cupof heavy cream
nonstick cooking spray
1Tablespoonof chopped cilantroto garnish
Preheat oven to 350 degrees F.
Place the cooked and shredded chicken in a medium sized bowl.
In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder.
Whisk together thoroughly to combine.
Pour this mixture over the chicken and cover with plastic wrap.
Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F).
Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas.
Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared.
Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
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 oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line.
Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly.
Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas.
You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan.
Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired.
Pour this mixture over the top of all the enchiladas.
Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
Enchiladas will keep for about 3 days in the refrigerator.
Honey Lime Chicken Enchiladas
Amount Per Serving (1 g)
Calories 506Calories from Fat 189
% Daily Value*
Saturated Fat 11g69%
Polyunsaturated Fat 8g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes
Keyword: chicken, enchiladas, green enchilada, mexican, tortillas