When I saw this recipe demonstrated on Good Things Utah (a local TV show), I knew I had to try it. It was SO something I would make! I made it and we loved it. The next week, I was visiting my daughter and she pulled out a recipe that she said I HAD to try - it was this same recipe! About a month later, we were at a family party and my niece came up to me and said that she had a recipe that her family loved, that she knew I would like - once again - this same recipe! It was destiny!!! (Or as my husband says "my density") It may look like a lot of steps, but don't be scared off - it is really easy to put together. I divide mine into two 9x9 square pans and freeze one before it is baked to save for another night when I am too busy to cook. It freezes beautifully, and half is just right for the two of us (with a few leftovers). It has a very fresh taste - SOOO good!
Honey Lime Chicken Enchiladas As seen on Good Things Utah (with a few adaptations)
1/3 c honey
¼ c fresh lime juice (about 2 large limes)
2 tsp chili powder
2 large cloves garlic, finely minced
1 lb. boneless skinless chicken breasts (about 2 large breasts), cooked and shredded (once again, I use the Costco rotisserie chicken-which I buy, cut up and keep frozen and always on hand)
12 white corn tortillas
2 c grated cheddar cheese
1 14-oz can of green enchilada sauce (mild or medium)
½ c. whipping cream (not whipped)
Nonstick cooking spray
1 TBSP chopped cilantro, to garnish
Preheat oven to 350.
Place the cooked and shredded chicken in a bowl and set aside.
In a small bowl, place the honey, lime juice, chili powder and minced garlic. Whisk together thoroughly. 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.
Heat a large griddle till a drop of water skitters across. Spray the surface with non-stick cooking spray or 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 them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13 pan lightly with cooking spray(or it can be broken up into two 9x9 pans).
In a medium bowl combine the enchilada sauce and the whipping cream. Spread about ½ c of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 TBSP) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large TBSP 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 when 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. Repeat with the remaining chicken, cheese and tortillas. You will use about 1 ½ c. 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. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 -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 greed salad for a great meal.
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