Honestly, I don't think it gets much better than this. I love these enchiladas. When I am not pregnant (and can't stand cream), I make them at least once a month. There is no amount for the cheese - you just use as much as you want.
Honey-Lime Chicken Enchiladas
From Jamie Rice
1/3 cup honey
¼ cup lime juice, freshly squeezed (about 2 limes)
1 tsp chili powder
1 tsp cumin
1 garlic clove, minced
1 -14 oz can green enchilada sauce, mild
½ cup cream
2 chicken breasts, cooked and shredded
Cheese (monterey or colby jack) (I have only done it with monterey jack and loved it so much I never tried colby)
Cilantro, for garnish (I like to simplify, so I never use this unless I need cilantro for something else that week)
Corn tortillas
In a bowl, combine honey, lime juice, chili powder, cumin, and garlic. Add chicken and marinate (the longer, the better). In another bowl, mix enchilada sauce and cream. In a 9X13 pan, pour a small amount of the enchilada sauce/cream mixture, just to cover the bottom of the pan. Roll enchiladas, filling each tortilla with chicken and cheese, and placing them into the pan. Mix the remaining honey-lime sauce from the chicken mixture with the enchilada cream sauce. Pour over the top of the enchiladas. Sprinkle the top with cheese. Bake at 350 degrees for 30 minutes.
Option: Layer the ingredients as you would lasagna for faster preparation. Bake as directed.
(Truth be told (Otherwise known as "admission of laziness"): I always just layer it because I am too lazy to roll the tortillas and worry about them breaking. It tastes the same and since I can't get tolled ones out of the pan perfectly, it probably looks the same, too.)
I found that I actually need 3 Costco size chicken breasts for this recipe or else to add more veggies to them.
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