Ok, I am usually a pretty loyal gal when it comes to some old standbys. My enchilada recipe has always done the trick. I never searched for another because as far as I was concerned, I didn’t need one! Well, things have changed. I have cheated on my enchilada recipe and boy was it worth it! Try these and you may never go back. The sweetness of the honey and the tang of the lime go together wonderfully and are only complemented by the creamy sauce. My whole family wanted seconds and as far as judging a recipe goes–that is the highest mark it can get!
Honey Lime Enchiladas
6 tblsp honey
7 tblsp Lime juice ( i used fresh which was about 2 nice sized limes)
1 tblsp chili powder
2 tsp garlic powder
1 tsp salt
Cooked, shredded chicken breasts (about 4 breasts)
2 cups shredded monterey jack cheese
10 corn tortillas
20 oz. mild green enchilada sauce
1 cup sour cream
1 cup monterey jack cheese
Mix together marinade ingredients and toss cooked chicken in it. Marinate for at least 1/2 hour in fridge. After chicken is marinated, assemble the enchiladas. Spray 13X9 pan with cooking spray. Coat bottom of pan with about 1 cup of green enchilada sauce. Divide and spoon chicken and cheese into each of the ten corn tortillas and roll. Place upside down in the pan so the fold is on the bottom. When all are filled, mix the rest of the enchilada sauce with the sour cream. Pour over enchiladas and spread so they are covered. Sprinkle cheese on top. Bake at 350 degrees for 30 minutes. Makes 20 enchiladas which would serve a family of five with plenty of leftovers for lunch or to freeze! Enjoy! 🙂
KIDS CAN HELP: My daughter (5) mixed the marinade for me and poured it over the chicken. An older child can help assemble the enchiladas and any age can pour the sauce and sprinkle the cheese.
MEAL TIP: I served this meal with raw sliced red, orange and yellow peppers. I also added sliced mango. It was a delicious, well rounded meal that the whole family enjoyed! 🙂