My sister, Abbie was the first to try this recipe. I had it on my menu for the week, but moved it up a few days after her review. I have search high and low for a good enchilada recipe with a white sauce. I am not a fan of the red sauce, so when I saw this recipe on Cookingalamode.blogspot.com, I had to try it. My husband, Mike gave these a 10 out of 10, very hard to get this score in our house! This recipe is very easy, fast and delicious!! Give it a try, you won't be disappointed.
Honey-Lime Enchiladas
adapted from Cooking a La Mode.blogspot.com
1/3 cup honey
1/4-1/3 cup lime juice (about 2-3 large limes)
1 Tbsp. chili powder
2 large cloves of garlic, finely minced
1.5 lbs boneless skinless chicken breasts (about 3 breasts), cooked and shredded
12-14 fajita-sized flour tortillas
3 cups of Mexican cheese blend, shredded (1 small bag is 2 cups)
2 14-oz cans of MILD green enchilada sauce
2 cups of heavy cream
1/3 c. chopped cilantro
avocado/guacamole
tomatoes
sour cream
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.In a medium sized bowl, place honey, lime juice, chili powder and minced garlic. Whisk together thoroughly to combine. Add shredded chicken to marinade ( I marinated the chicken for a couple of hours.). Stir to combine.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the greased baking dish.
Heat a large DRY frying pan till a drop of water skitters across (about 350 degrees). Heat tortillas about 20 seconds on each side till warm and flexible, but before any golden brown spots have appeared. ( I just put mine in the microwave for 10 seconds to soften, it worked great). Working one tortilla at a time, place a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line.
Cover the chicken with a large pinch (about 2 Tbsp.) of cheese and a little cilantro (I added some cream sauce to the middle of mine and loved it!), then roll the tortilla up from one side to make a rolled enchilada.
Place the enchilada seam side down in the baking dish.Repeat with the remaining chicken, cheese, cream sauce and tortillas. You will use about 2 cups of the cheese for the filling-- Set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture (if any) to the enchilada sauce and cream mixture.
Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.Bake the enchiladas at 350 degrees for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Garnish with cilantro, sour cream, avocado and diced tomatoes.
Honey-Lime Enchiladas
adapted from Cooking a La Mode.blogspot.com
1/3 cup honey
1/4-1/3 cup lime juice (about 2-3 large limes)
1 Tbsp. chili powder
2 large cloves of garlic, finely minced
1.5 lbs boneless skinless chicken breasts (about 3 breasts), cooked and shredded
12-14 fajita-sized flour tortillas
3 cups of Mexican cheese blend, shredded (1 small bag is 2 cups)
2 14-oz cans of MILD green enchilada sauce
2 cups of heavy cream
1/3 c. chopped cilantro
avocado/guacamole
tomatoes
sour cream
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.In a medium sized bowl, place honey, lime juice, chili powder and minced garlic. Whisk together thoroughly to combine. Add shredded chicken to marinade ( I marinated the chicken for a couple of hours.). Stir to combine.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the greased baking dish.
Heat a large DRY frying pan till a drop of water skitters across (about 350 degrees). Heat tortillas about 20 seconds on each side till warm and flexible, but before any golden brown spots have appeared. ( I just put mine in the microwave for 10 seconds to soften, it worked great). Working one tortilla at a time, place a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line.
Cover the chicken with a large pinch (about 2 Tbsp.) of cheese and a little cilantro (I added some cream sauce to the middle of mine and loved it!), then roll the tortilla up from one side to make a rolled enchilada.
Place the enchilada seam side down in the baking dish.Repeat with the remaining chicken, cheese, cream sauce and tortillas. You will use about 2 cups of the cheese for the filling-- Set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture (if any) to the enchilada sauce and cream mixture.
Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.Bake the enchiladas at 350 degrees for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Garnish with cilantro, sour cream, avocado and diced tomatoes.
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