Wednesday, March 18, 2009

Honey Lime Chicken Enchiladas

A friend of mine Holly from made these last week on Good Things Utah. She had dubbed these as "Rock your world" Honey Lime Chicken Enchiladas. Did they rock my world? No. Were they good? Yes. If someone tells me that a recipe will "rock my world" then that immediately means I am going to have high hopes and great expectations when I try a recipe.

My little family did enjoy these but I would not give them the high rating that Holly did. I'd say they were a 3 out of 5 star dish. For my version of the recipe I used only 1/2 a tsp of the chili powder and still felt as though these were too hot (keep in mind my husband and I are wimps!) There was also a little too much lime flavor for me. Next time I'll keep the chili powder to a pinch and use maybe half of the lime juice. I'm tempted to try using lemon instead of the lime too. I'll let you know how that goes.

Honey Lime Chicken Enchiladas
Honey Lime Chicken Enchiladas
(From Brittany at The Sisters' Cafe via Melanie at My Kitchen Cafe)

1/2 tablespoons honey
1/4 cup lime juice (approx. 1 large lime)
1 tablespoon chili powder (I used 1/2 tsp)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used a rottisere chicken from Sams Club)
8-10 flour tortillas (I made 12 smaller ones)
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
14 ounces mild green enchilada sauce
1 cup heavy cream (I only used about 1/2 cup)

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serve with sour cream, rice and black beans.

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