Monday, July 2, 2012

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

2 lg. chicken breasts, cooked and shredded
1/3 c honey
1/4 c lime juice
2 tsp to 1 T chili powder
2 gloves garlic, minced
12 corn tortillas
2 c shredded cheese
1 (14 oz) can green enchilada sauce
1/2 c heavy whipping cream
1 T. chopped cilantro, to garnish

Preheat oven to 350 degrees.  Place chicken in a medium size bowl.  Set aside.  In a small bowl mix honey, lime juice, chili powder and garlic.  Pour over chicken and cover with plastic wrap.  Allow to marinate while preparing tortillas, or for up to an hour in the refrigerator.  Heat tortillas in a small amount of oil until flexible and allow to drain between paper towels.  Spray 9 x 13 pan with cooking spray.  Combine enchilada sauce with whipping cream.  Spread about 1/2 cup mixture in bottom of dish.  Put about 3 tablespoons of chicken mixture on each tortilla and about 1 tablespoon of cheese.  Then roll up and place in pan seam side down, making 2 rows of 6 enchiladas.  Add any remaining chicken to remaining sauce and pour over top.  Sprinkle with remaining cheese.  Bake 30 to 35 minutes.  Serve with sour cream, black beans and rice.  Garnish with cilantro if desired.

Found this recipe in a cookbook my mother in law gave me.  I was looking for a different twist on the standard chicken enchiladas and came across this recipe.  It was so good.  Very filling.  The kids thought it was a little spicy (I used 1 T chili powder), so if you don't like the heat just use a little bit less chili powder.
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