Friday, October 14, 2011

Honey Lime Enchiladas

Sorry for not having a better picture!  I totally forgot to snap one until I went back for seconds!

I think this is the first meat meal we've made in a while and I'll tell ya what, it was so delicious!  I got the recipe from a friend who got it from The Sister's Cafe - a site I used to go to all the time before we went heart healthy.  They have some really great recipes on their site -- you should check them out!

This recipe is more on the healthy side, especially if you don't add cheese to the inside of the enchiladas.  We loved the taste of this dish - the sweetness was amazing and just a step above subtle.  Perfectly paired with the lime and everyone loved it.  I served this with rice and a side salad and was also able to prep the chicken a day before - which I think worked better to let the flavors mix and meld. It was a cinch to throw together, and it seems easy enough to double and freeze a second pan if you wished.

Honey Lime Enchiladas
Serves 5-6
  • 1.5 lbs chicken - cooked and shredded (about 3 chicken breasts)
  • 1/2 c honey
  • 1/3 c lime juice
  • 1 (heavy) T chili powder
  • 3/4 t garlic powder
  • 3 10oz cans green enchilada sauce
  • 1 1/2 cups shredded cheese (mozzarella and cheddar mixed, a cojack, or even a Mexican blend)
  • flour tortillas (enchilada sized = smaller)
  • enchilada toppings of your choice

--Mix together the honey, lime, chili powder and garlic.  Pour in half of the enchiladas sauce (1 and a half cans)  Add the shredded chicken and let it sit for at least  30 minutes to let the flavors get into the chicken.  I really feel that if you have the time, do this step the day before
--Spray a 9x13 pan and get ready to roll!
--Pour half of the remaining enchilada sauce into the bottom of the pan
--"Stuff" the tortillas with the shredded meat as much as you want and roll them as tight as you can.  Place in the pan until the pan is filled.  (I was able to get 10 hefty enchiladas in one pan using all the meat, but you may need an extra 8x8)
-- Pour the remaining enchilada sauce over the the rolls and now sprinkle the cheese on top
-- Bake uncovered for 30 minutes at 350 (until the cheese has bubbled and turned a lovely golden brown)

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