I have another delicious recipe in honor of Cinco de Mayo! These enchiladas are one of the greatest things I’ve had the pleasure of eating. It was one of those meals where after every bite I took, I was moaning and telling Kale how good they were! ( And I’m sure in his head he was rolling his eyes at me, hoping I’d be quiet so he could enjoy his enchilada too)
I saw these enchiladas all over the food blogs back when I first started mine. I’ve been wanting to make them ever since, but kept forgetting to. When I finally made them the other week I was so happy I did. I can’t begin to describe how good they are. I am normally a red enchilada sauce lover but now after having these, I am a green sauce convert for sure.
Honey Lime Chicken Enchiladas
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- 3 Tablespoons honey
- 1/4 cup fresh lime juice
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1 pound chicken, cooked and shredded
- 10 flour tortillas (soft taco size)
- 16 ounces monterey jack cheese, shredded
- 2 cans (10 ounces each) green enchilada sauce
- 1/4 cup heavy cream
- Preheat oven to 350° F. degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes.
- Spray a 9×13 inch pan and a 8×8 inch pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan. Take one tortilla and down the center fill with chicken and a few tablespoons of cheese. (Make sure to save atleast 1-1/2 cups cheese to sprinkle over top of enchiladas) Roll up tortillas and place in prepared pans. Repeat with all tortillas, chicken and cheese.
- Mix together the remaining enchilada sauce and heavy cream. Pour sauce over the tops of enchiladas (depending on how saucy you like your enchiladas, you may not need to use all of the sauce. Eyeball it) Sprinkle the reserved cheese evenly over the tops.
- Bake uncovered for 30-35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy!
- Yields: 10 enchiladas
- FREEZER INSTRUCTIONS: Prepare enchiladas right up until baking step. Don't bake. Tightly cover with a double layer of aluminum foil. Freeze 2 - 3 months. To reheat: Place frozen enchiladas in a 9x13 baking dish. Bake from frozen, at 350° F, covered for 1 1/2 hours. Uncover, bake an additional 30 minutes, or until heated through.
Life In The Lofthouse https://life-in-the-lofthouse.com/
Recipe adapted from: The Sisters Cafe