Honey Lime Enchiladas

I stumbled upon this recipe a few years ago and it has become a major staple in our home.  I always have the ingredients on-hand in case I can’t think of anything else to make for dinner.  It never fails to please and is pretty easy, especially if you have a Kitchenaid mixer to shred the chicken.  If not, then it takes a sec to shred it on your own.  But it is still WELL worth any effort you have to put in!

{What you need}
1.5 lbs chicken, cooked

2/3 c honey 
1/3 c lime juice 
1 Tb chili powder 
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
(I love the Costco unbaked variety, you’ll have to fry each one)

If you have a Kitchenaid mixer, put chicken and all sauce ingredients in the bowl and combine/shred using the flat beater paddle until evenly mixed and shredded as you like it.  Let the sauce soak in for about thirty minutes.  And you’re good to go.

If you don’t have a mixer, shred meat with a fork.  Combine all sauce ingredients and pour over shredded chicken.  Stir until chicken is evenly coated.  Let sit thirty minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9×13 and one 9×9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom {about one can’s worth}. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

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