Thursday, May 8, 2014

Honey Lime Enchiladas

These delicious bad boys have been my go too recipe for many a guest. Including some of my favorite guests, The Gray Family. Who actually made this batch below. 
Thank you Stephanie, Derek, and Holland!

Originally I got the recipe off of Six Sisters Stuff, but I did tweek it a little bit. If you have not been over to their site yet and like to cook, I highly suggest it. They have amazing recipes and lots of other fun project ideas!

Honey Lime Chicken Enchiladas Recipe:
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, boiled and shredded 
(Shred in your kitchen aid with the paddle attachment. Life changing!!!)
8-10 flour tortillas (it makes it really sweet) 
or 10-16 corn tortillas (makes it a little less sweet)
1 pound Monterrey jack cheese, shredded 
(I have only placed it on top and it is still delicious!)
16 ounces green enchilada sauce
1 cup heavy cream/sour cream/yogurt 
(if it is vanilla yogurt it makes it even sweeter!)
I just grab what ever I have in my fridge and go from there.
Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. (I have also split it into 2 8x8 dishes).  Fill the tortillas with chicken (saving marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9x13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.
These also freeze well!  Simple place wax paper across the top, and then wrap it in plastic wrap and then aluminum foil. Don't forget to write the directions on the top so you can just pull it out and place it in the oven.
So amazing! Thank you Derek and Stephanie for enjoying these enchiladas with me!