Tuesday, October 15, 2013

Honey Lime Chicken Enchiladas

With the craziness of my schedule lately, I haven't been able to go to the Nourishing Hearts group that I have been a part of. I really miss it! The companionship of other moms coming together to visit and share the preparation of meals was a lot of fun. This is a dish that we made up at the last class that I was able to get to and it was so delicious!! I love the flavors of the honey and lime - yummy! Definitely remaking this one!

Honey Lime Chicken Enchiladas
(recipe found at Nourishing Hearts)

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

1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Whisk the marinade ingredients together and mix with shredded chicken. Pour half of the green enchilada sauce into the bottom of a 9x13 pan. Fill tortillas with chicken mixture, saving the marinade as you go, and shredded cheese (save 1 cup of cheese for top). Roll up tortillas and place in pan. Mix remaining enchilada sauce with cream and any marinade that is remaining. Pour sauce over top of enchiladas and sprinkle with the 1 cup of cheese that was left over. Cover with plastic wrap and foil if you are freezing at this point. If you are not freezing or if you have thawed it out already, preheat oven to 350 and bake uncovered for 30 minutes or until brown and slightly crispy on top.

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