Friday, March 4, 2011

Chicken enchiladas

This recipe is from my friend Andrea, who found it here.. 
hese are so easy and good...
 
Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice
2 tsp. chili powder
2 large garlic cloves, minced, or 1/2 tsp. garlic powder
2 large chicken breasts, cooked and shredded
12 corn tortillas
2 cups shredded cheese (I used sharp cheddar and colby/jack)
1 14 oz. can green enchilada sauce
1/2 cup heavy cream

*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).
*Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.
*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.

1 comment:

Nathalie said...

I made this tonight and the flavor is good, but unusual. I am so used to Tex-Mex flavors. I really like the creamy green chili sauce and will keep but may lose the sweet lime flavoring the next time I make it. I don't know, I will try leftovers tomorrow before I completely make up my mind. Thanks for the recipe.