Honey Lime Chicken Enchiladas Serves 6
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 tsp to 1 tbsp chili powder (I used 1 tbsp, but if you are a spice loving family, increase this to 2-3 tbsps)
2 large cloves of garlic, finely minced or 1/2 tsp garlic powder (I used the garlic powder, but next time will use more than 1/2 tsp)
1 lb boneless skinless chicken breasts (about 2 large breasts, cooked and shredded)
12 corn tortillas
2 cups of 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 (I used 3/4 cup and felt it ended up being a little too creamy)
nonstick cooking spray
1 Tbsp chopped cilantro to garnish
1) Preheat oven to 350F. Place the cooked and shredded chicken in a medium-sized bowl. Set aside.
2) 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 and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
3) Heat a large griddle till a drop of water skitters across (about 350F). Spray the surface with non-stick cooking spray or oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep warm between a couple of paper towels until ready to use.
4) Spray the sides and bottom of a 9 x 13-inch baking dish lightly with cooking spray.
5) 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.
6) Add a large spoonful (about 2 tbsps) (Mine ended up being a generous 1/8 of a cup) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tbsp (or big 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 that 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.
7) Repeat with the remaining chicken, cheese and tortillas. (There was room in the pan to add about 4 more tortillas. If you don't have any more chicken left, make them cheese enchiladas.) 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. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired (I didn't have any left over). Pour this mixture over the top of the enchiladas. Sprinkle with the remaining cheese.
8) Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Nutritional Information:
6 servings of 2 enchiladas each
Amount per serving:
Calories: 467
Fat: 26.3g
Carbs: 44.5g
Fiber 3.9g
Protein: 16g
Weight Watchers Points Plus Values: 13
Final Thoughts: If you like a creamy, sweet enchilada, this is the recipe for you. The honey mixed with the corn tortillas made for a very sweet corn taste. That amount of cream mixed with the enchilada sauce made for a generous amount of liquid on top of the enchiladas, even after cooking for 30 minutes. If I were to make these again, I don't know that I will, I would cut the honey in half, cut the cream in half and somehow add in onions. Either a white or yellow onion, sauteed and added into the chicken mixture would be great. This recipe deserves 4 pins, because it really would work well for some other family but mine. However, for my clan I am giving it 2 1/2 pins.
Enjoy!
If you just hopped over here from Pinterest, Welcome! Feel free to check out any of the other recipes I have reviewed. And come back for another visit sometime soon. - Lynn
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