Wednesday, December 2, 2009

The Best Enchiladas Ever!


Living in southern California we are definitely eating our fill of Mexican foods. I am loving it since this is what I have eaten all my life and I just happen to prefer chips and salsa over dessert (most of the time). My husband on the other hand is a self-proclaimed beef and potatoes guy. The other night I called him to say that yes we were eating Mexican food again for dinner but that I had rave reviews about this recipe and it didn't look too spicy. Well, this turned out REALLY good and my husband was happy to finish off the casserole dish. I was even cooking for my Aunt from Kansas that night and she loved this so much that she made it for her family the weekend she got home.

I thought the flavors in the chicken were so delicious that I didn't even serve this with sour cream! I took a taste with a little sour cream and actually tasted better without. This simple yet very tasty recipe is my new turn-to for enchiladas!

Photobucket

Picture from empower foods

Honey Lime Chicken Enchiladas
from yourhomebasedmom.com

6 Tbsp honey
5 Tbsp fresh lime juice (1-2 limes)
1 Tbsp chili powder
1 tsp garlic powder
2-3 skinless, boneless chicken breasts, cooked and shredded
8 – 10 flour tortillas (depending on size)
1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded
1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

*Jayne's Notes: This recipe was PERFECTION! Next time I may try it with Cilantro Lime Rice as recommended.

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