Saturday, January 30, 2010

Honey Lime Chicken Enchiladas- SOO yummy!

6TBS. honey (i actually use a little more than this. Use as you think.)
5TBS. fresh lime juice
1 TBS. chili powder (less if you don't want it spicy)
1/2 tsp. garlic powder
4 boneless chicken breasts, cooked and shredded
8- 10 flour torillas
shredded Monterey Jack cheese
2- 16oz green enchilada sauce
1 cup of heavy cream

Mix the first four ingredients and toss with cooked chicken. Let it marinate for at least 1/2 hour. The longer the better. Pour green enchilada sauce to cover the bottom of a 9x13 pan. Fill tortillas with chicken and shredded cheese. Mix the remaining enchilada sause with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with the cheese. Bake at 350 for 30 minutes until brown and crispy. Serve with sour cream.

(I have used this recipe at large events as well. It is always a hit and my kids even eat it. I let them help fill the enchiladas and cook with me. For some reason, they will eat if they help cook.)
(recipe from Peacocks on my Porch)


Anonymous said...

These are so, so fabulous! Thank you for posting.

Katy said...

I made a double batch of these for a Cinco De Mayo party. Everyone loved them! Absolutely delicious recipe.

WRYUN said...

Jill has made is a couple times, and we are having it tonight!!!


Masked Marauder said...

Sunday nights are mystery meals at our place. I can't wait to try this next week! YAY!!!!!

Jill said...

Kelly, make sure you give credit on your blog for the origin of your recipes. Thanks

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