Tuesday, June 23, 2009

Honey Lime Chicken Enchiladas

This is our family's new favorite Enchilada.
This recipe has been passed along from many friends and blogger-friends. I have made a few slight changes to the recipe to suite our taste.
These are a great change from the traditional Chicken enchilada. They are sweet yet have a slight spiciness to them.
They are just soSoSO good, you have get to try them!

Honey Lime Chicken Enchiladas
adapted from The Sisters' Cafe


-5-6 Chicken breasts (cook in boiling water, then shred)

-6 tablespoons honey
-5 tablespoons lime juice
-1 tablespoons chili powder
-1/2 teaspoon garlic powder

-8-10 flour tortillas ( I like to use organic whole wheat tortillas)
-1 pound monterey jack cheese, shredded
-2 10oz cans green enchilada sauce
-3/4 cup of sour cream


1. Cook and shred chicken and set aside.

2. Mix the honey, lime juice, chili powder and garlic powder till blended, then toss with shredded chicken and let it marinate for at least 1/2 hour.

3. Mix the 2 cans of enchilada sauce with the sour cream in a seperate bowl.

4. Grease a 9X13 baking pan. Pour about 1/2 cup enchilada and sour cream 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. Pour remaining enchilada sauce on top of the enchiladas and sprinkle with cheese.

5. Bake at 350 degrees for 30 minutes until brown and crispy on top.

6. Top with shredded lettuce, diced onions, diced tomatoes, sour cream, guacamole etc. or just eat them as is.

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