What's for dinner tonight

by Ally Harding, 6:49 PM

These Honey Lime Enchiladas are the bomb. I made them about a month ago and Theo and I demolished them. Wednesdays are my first night off from work so I always like to have a nice meal cooked when Theo gets home. I picked up a rotisserie chicken and just shredded it. Here's the recipe:

For the marinade:
6 tablespoons of honey
5 tablespoons of lime juice
1 tablespoon chili powder ( I didn't have chili powder so I used cayenne powder)
1/2 teaspoon garlic powder ( I used Cavender's All Purpose Greek Seasoning)

For the enchiladas:
1 pound of chicken shredded (Like I said I bought a rotisserie chicken and shredded it. I used about half the chicken.)
8-10 flour tortillas
1 pound of shredded Monterrey Jack Cheese 
16 ounces of green enchilada sauce
1 cup heavy cream

Combine the marinade ingredients with the shredded chicken in a plastic container or Zip-loc bag. Let it all marinade for at least 30 minutes in the refrigerator. Pour 1/2 cup of enchilada sauce on the bottom of a 9x13 baking pan. Fill the tortillas with the marinaded chicken, and some shredded cheese. Save about 1 cup of cheese to sprinkle on top of the enchiladas. Put the rolled tortillas in the baking pan as you go along. Mix the remaining enchilada sauce with the heavy cream and any remaining marinade. Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

I'm serving ours with a quick and easy homemade salsa. It's just a can of corn, a can of blacks beans, and a can of diced tomatoes, all drained and combined.
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