I’ve got a quick and easy post and recipe for you today. I am busy in the kitchen preparing a Julia Child inspired 50th birthday feast for a good friend of mine – stay tuned for more details next week.
Today’srecipe is not new to the blogosphere. I have lost count of how many of my favorite food blogs I have seen this recipe posted on over the last year or so. Since I am pretty much a “cheese enchilada only” type of girl I hadn’t paid a lot of attention to it even though it was getting rave reviews from everyone!
When a friend gave me the recipe a few weeks ago I couldn’t ignore it any longer.
Now I can see what everyone was raving about – they are yummy! They are easy to put together and I loved the combination of the honey and lime.
Enchiladas are not the prettiest food to photograph but they are yummy!
Several of the recipe versions I saw added 1 1/4 cup heavy cream to the enchilada sauce but I didn’t – I prefer a less creamy sauce. I also poured a little of the left over enchilada sauce over them after they came out of the oven. It made them photograph better and taste better!
PS – don’t forget to click back over and enter the GE Appliance giveaway again today! You can enter once a day until Nov. 15th
- 6 Tbsp honey
- 5 Tbsp fresh lime juice (1-2 limes)
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 2-3 skinless, boneless chicken breasts, cooked and shredded
- 8 - 10 flour tortillas (depending on size)
- 1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded
- 1 large can of green enchilada sauce
- Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least ½ hour or you could do it hours before and just cover and refrigerate
- Pour ½ cup of enchilada sauce into bottom of a 9 x 13 pan
- Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up
- Place seam down in the pan
- Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas
- Pour enchilada sauce over the top of rolled enchiladas (reserve a little bit to add after they are baked) and sprinkle with remaining cheese
- Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly
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