Are you like me and always looking for something. NEW. to. do. with. chicken?
Yeah! I know the feeling. Seems like I’m always trying to find a way to make it taste better. Not the same ole, same ole. So, here’s a Mexican twist to chicken and it’s easy and delish too!
You’ll have to excuse me for not taking pics along the way. This is not the most food-perfect pic, you get to see what was left before I put them away in the fridge. But, they really are quick and easy and have a great flavor too. Honey and lime, what’s not to love about that? I added some freshly cut tomatoes and chopped lettuce on top of mine to make it extra special and to add a serving of vegetables to the mix.
So, if you’d like to try this one, here you go:
Honey Lime Chicken Enchiladas
adapted from The Sisters’ Cafe (I can’t remember where I found this)
1 pound chicken, cooked and shredded (I used 3 large chicken breasts)
6 TBL honey
5 TBL lime juice
1 TBL chili powder
1/2 TSP garlic powder
8-10 flour tortillas
1 lb. Monterey Jack Cheese shredded (or less if you aren’t serving that many)
2 10 oz. cans green enchilada sauce (I only used one for one pan)
Cook and shred chicken and set aside. Mix the honey, lime juice, chili powder and garlic powder til blended, then toss with shredded chicken and let it marinate for at least 1/2 hour.
Pour about 1/2 cup enchilada sauce on the bottom of a 9×13 baking dish. 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. Bake at 350* for 30 minutes until brown and crisp on top. Top with shredded lettuce, onions, diced tomatoes, sour cream, guacamole, etc. or eat them as is.
I think I made about 8 enchiladas with this recipe, so you can adjust to make more.
It really is delish and easy, so I hope you’ll try it!
Linking up to Jen’s Tasty Tuesday!