Arriba! Honey Lime Chicken Enchiladas

Monday, October 12, 2015

This is one of my favorite dinners to make! One of my "go-to's" if you will. I've made Honey Lime Chicken Enchiladas at least ten times since we've been married in 2 1/2 years! 

What you need to get started . . .


When boiling the chicken, it cooks faster if you slice the breast in half.



Once the chicken is cooked, you'll need to shred it. Here's a pic of my first time shredding chicken with a hand mixer (my kitchen arch nemesis). I left this picture untouched because I wanted you to see the mess I made. The struggle is real folks.


Once the chicken is shredded, I put it and the cheese in bowls and set up an assembly line to make the enchiladas


Assemble the enchiladas one by one then add cheese and cilantro on top and time to bake!




Ingredients

  • 4 large chicken breasts (cooked and shredded)
  • 1/3 c honey
  • 3 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 8-12 flour tortillas 
  • 2 c Mexican Blend shredded cheese
  • 2 (10 oz) can green enchilada sauce
  • 1 c half & half
  • sliced green onion (optional)
  • cilantro (optional)

Directions

  1. Cook and shred chicken
  2. While chicken is cooking make marinade - combine honey, limejuice, chili powder, garlic powder, cumin and salt in a bowl. Once chicken is shredded add marinade to chicken. (I put it all in a Ziploc bag.) Allow chicken to marinate and absorb liquid.
  3. Combine the green enchilada sauce and half & half. 
  4. Grease 13X9 baking dish. Pour just enough sauce to cover the bottom of the dish.
  5. Make you assembly line (as shown above) Add chicken and cheese to tortilla then roll and put in baking dish. (Make sure to save at least one cup for the top of enchiladas.)
  6. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese. 
  7. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil for the last 15 minutes to melt cheese. The sauce should be bubbling on the edges and hot in the center. 
  8. Sprinkle green onion and cilantro if desired. 

Notes -
Next time I'm going to add cilantro to the inside of the enchilada because that's how much we love it. We like to eat this with a side of Spanish rice and of course lots of guacamole.

Confession -
See the mess I made shredding the chicken. I was hoping my husband would clean it up . . . nope.

 Printable recipe here.

Enjoy!

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