Monday, November 9, 2009

Honey Lime Chicken Enchiladas ~ 11.9.09

(Enchiladas just do not photograph well... I tried this in a few different places and this will have to suffice.)

This recipe was posted over at The Sister's Cafe and I've made it twice now. The kids wouldn't touch it the first time and the second time... they gobbled it UP! Love the sweet and spicy combination of these and that they do not contain any condensed soups. So many enchilada recipes are just heavy and laden with those soups (sorry if you like that type). These are more my style. I added cilantro to my chicken mixture  because it just works well with all the flavors and because I had some in the fridge that I needed to use up.

Honey Lime Enchiladas
via The Sisters Cafe with my creative license added

about 2 cups of cooked chicken - pulled/shredded (or pork)

Mix together:
1/3 cup honey
1/4 cup lime juice
1 Tbs chili powder ( may need to use less for my weaklings next time)
1 tsp garlic powder

2 cans green enchilada sauce or 1 can and some green salsa (it worked and I had some salsa to use up)
1/2 cup heavy cream 

shredded monterey jack- some for inside and lots of ON TOP!
(the Sisters use a combo of mozzarella and cheddar)

flour tortillas - I like the wheat ones

Mix together your sauce ingredients and add them to the chicken (or pork). Let marinate for about 30 minutes. I've let mine sit overnight.

Lightly spray a 9x13 pan with cooking spray. Pour in some enchilada sauce- just enough to coat the bottom of the pan.
Fill the tortillas with an ice cream scoop of filling and cheese (oh, I mixed in the cheese with my marinated chicken mixture right before I filled the tortillas). Roll them up and line them up in your pan. I had to squeeze one along the side, but I believe I wedged 10-12 of them in there. You can always carry over to another pan if you need to do so.

Mix remainder of the green enchilada sauce with 1/2 cup whipping cream. Pour over the enchiladas and top, generously, with more cheese! I also sprinkled some chopped cilantro on top.
Bake uncovered at 350 for 30 minutes. Turn on the broiler and let the cheese get all brown and crispy on top- just a few minutes should do the trick!

Serve with a side of Lime Cilantro Rice with pineapple!

another not so photogenic shot of these delicious little treats!


  1. Yay! I'm so glad that you've enjoyed these! :)

  2. Gonna try 'em tomorrow, Crafty, thanks!!!!