I really don't know who to give credit to for this recipe -- I think it has been passed through the blogs. But, I'll post the link to phemomenon because I saw her make it on Good Things Utah today and I think she got the best reaction from the host that I've seen yet. Must be good! (From Brittany at The Sisters' Cafe via Melanie at My Kitchen Cafe)To complete the meal, serve with Black Bean Jicama Salad and Lime Sorbet.
6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 3 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
8-10 flour tortillas (I made 12 smaller ones)
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1 cup heavy cream (I only used about 1/2 cup)
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).
Pour about 1/2 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 30 minutes until brown and crispy on top.
Serve with sour cream, rice and black beans.
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6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 3 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
8-10 flour tortillas (I made 12 smaller ones)
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1 cup heavy cream (I only used about 1/2 cup)
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).
Pour about 1/2 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 30 minutes until brown and crispy on top.
Serve with sour cream, rice and black beans.
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