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!
I served them with Mexican Rice but I think I would prefer the Lime Cilantro Rice next time and there will be a next time!
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 1/2 hour or you could do it hours before and just cover and refrigerate
- Pour 1/2 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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This sounds fabulous! My husband can’t have dairy. Do you think this recipe would taste good without the cheese? I have not found a cheese substitute I like yet. Although this is my first time commenting, I have been enjoying your blog for a couple months now! Thanks!
Deena,
The meat is very flavorful so I think you could do it without cheese, just add some extra sauce so they aren’t too dry.
For anyone that is hesitant to try a new “twist” on enchiladas you must not pass this one by. I have made it several times for my family and it is DELISH. The meat has the perfect combination of pure yumminess. Give it a try. It will not disappoint ;o)
Yay! Thanks for a non-sour cream version of enchiladas. I really don’t like sour cream although my family does and so I usually make them that way. These will be on the menu soon just because I know I’ll like them.
This looks fabulous! Thanks so much for sharing. I have enjoyed reading your blog and have been inspired by many of your ideas. Keep ’em coming!
I’ve had these enchiladas before too. They are really yummy, and a nice change from the traditional chicken or cheese enchiladas.
Looks yummy! I will try it, thanks!
I just found your site and immediately added it to my blogroll. I can’t wait to try your Macaroni Grill Penne Rustica recipe. Looks delicious!
YUM! I am trying to put together my menu for the week and I am definetely putting these on there!!
I guess I’m the only one in the blogosphere who hasn’t made these (or even seen them yet!) Will definitely bookmark them. You did a great job of getting a nice photo of tough-to-photograph enchiladas 🙂
I haven’t heard of these either- but yum!
Loving the sweet and savory flavor combination and the fresh hint of lime! These enchiladas would be a fantastic quick meal to satisfy an on-the-go family with a delicious and healthful dinner!
LOVE this recipe!!!! we tried it last night. will absolutely make it again.
thanks for sharing…
Lorene
Made them for dinner tonight. Only change was instead of Enchilada sauce “didn’t see it at the store” we substituted salsa!
DELICIOUS!!!!! Leftovers tomorrow night!!!
I made this recipe & the flavor was wonderful! But, the bottom of each enchilada was “gummy”. Did this happen to you? Any ideas on how to make them less gummy. Maybe omit the enchilada sauce on the bottom of the baking dish?
I made these last night and LOVED them! Followed the recipe exactly on one pan and the second pan I did vegetarian by substituting drained canned pinto beans for the chicken. (I am the vegetarian) Only problem was that my husband said the tortilla was a bit soggy/doughy, next time I will use a slotted spoon when removing the chicken from the marinade mixture, or more chicken so that there is a lot less marinade juice left. THANK YOU Leigh Ann!! I can’t wait to have the leftovers for lunch! These will be on our dinner rotation!
Do you think these will freeze well? I love this recipe and my mother is coming to watch the kids and i am trying to freeze some meals for her to make it easier. 🙂
Shanna,
I have frozen it before and it works fine! The tortillas fall apart a little bit but still tastes great
Well, I’m “Mom” who gave the recipe to your friend. I too happen to be allergic to milk. Although I cheat all the time, particularly when it comes to cheese, I have found a good substitute for that mellow salty flavor in mexican recipes. It’s black olives. I hope you like them because I believe they will add the flavor you’ll be missing without cheese. In fact, next time I make this recipe, I’m going to skip the cheese like a good girl and use olives.
By the way, I got this great recipe from my neice! Her daughter can’t have milk either and she has the enchiladas without it.
Well, Hope this helps!
Oops, more. My other daughter makes these up, bakes them, and freezes them in portions to take to work. I’d rather make up a bunch of the chicken and freeze it. Then I roll the enchiladas easily when time to eat. The meat is also good for stuffed enchilada burritos.