Tuesday, December 1, 2009

Honey Lime Chicken Enchiladas

What are the attributes to a great enchilada....cheesy, saucy, meaty, and spicy.  This one definitely covers the bases, and is probably one of the best chicken enchiladas I've ever had.  This one I adapted some from Sisters' Cafe.  It is quite mouth-watering.  Just a few changes from the recipe they shared.

6 tablespoons honey
5 tablespoons lime juice
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas (I used fajita-size)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup sour cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/3 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 25-30 minutes until brown and crispy on top.

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