This little lovely is something I have pulled out of my recipe box several times since I discovered it. I’ve seen many iterations of this recipe on the internet but the one I use (and adapted a little to my own tastes) comes from the Six Sisters Stuff Blog and it is DELISH!! This is the perfect dish because you can make it advance and put it in the freezer or fridge and pull it out when you need it. It’s also a great dish to give to new mothers or anyone that needs as one of my dear friends calls it, a “compassion casserole.” You will be the toast of the dinner table for showing up with this one!!
Here is a link to the original recipe courtesy of Six Sisters: http://www.sixsistersstuff.com/2011/05/honey-lime-chicken-enchiladas-recipe.html
And here is how I made it:
4 tablespoons honey
4 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (You can boil in water or chicken broth or put in the crockpot on low for 8 hours covered in chicken broth and then let cool and shred)
8-10 flour tortillas
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce (I like the Frontera brand but that is the only kind I’ve ever tried)
1 cup heavy cream
Whisk the first four ingredients and toss with shredded chicken in a bowl. Fill the tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9×13 pan as you go. Mix the enchilada sauce with the cream. Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Some pics from cooking…
This is the shredded chicken w/ honey and spices:
The lovely yummy enchilada sauce topping: