Such a great dish. Please try...and enjoy!!
Honey Lime Chicken Enchiladas
~ 1/3 cup honey
~ 1/4 cup lime juice (about 2 large limes)
~ 2 teaspoons to 1 Tablespoon chili powder
~ 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
~ 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded. ( I use the canned chicken)
~ 12 corn tortillas or 6 flour tortillas (I use flour)
~ 2 cups Mexican cheese blend, shredded (1 small bag usually is 2 cups)
~ 1 14 oz can of green enchilada sauce (mild or medium, to your taste)
~ 1/2 to 3/4 cup of heavy cream
~ nonstick cooking spray
~ 1 Tablespoon of chopped cilantro to garnish (I don't like cilantro so I skip this)
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken, mix in, and cover in plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across ( about 350 degrees F). Spray the surface with a non stick cooking spray or use a little canola oil. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove tortillas from the griddle and keep them between a couple paper towels until ready to use.
Spray the sides and bottom of a 9 x 13 inch baking dish lightly with cooking spray.
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 oiled baking dish.
Add 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 Tablespoon (or large pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada- it will be more of an over lap on the seam side than rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese.
Bake enchiladas for 30-35 minutes, until cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, rice or a green salad.
