September 28, 2011

Honey Lime Chicken Enchiladas

A few months ago we had a Gillis Family Reunion...All of my Dad's family was there and it was a blast!  
We came from all over the place to San Antonio:)  
You can't have a Family Reunion without a cookbook.  You have to collect everyone's favorite recipes and make the best cookbook around.  Which is what I did:)
I have had so much fun trying out all these new recipes!  This is one of them that when I ate one bite...I pretty much died!  There was a sweet spicy flavor to it that just made you want to eat more!
This came from my cousins Leah and Sharlyn...they both submitted the same recipe:)

 Your supposed to use Monterey Cheese, but the grocery store cleared out the entire cheese section and I was lucky to get cheddar.  I could only imagine how much better they would be!  
Also...I am lazy sometimes and hate to boil chicken...so I bought a rotisserie chicken and shredded it.  Too die for!!!


Honey Lime Chicken Enchiladas

6 TBS. honey                                                 
1 TBS. chili powder (use a little less for a milder version)***
1/2 tsp. garlic powder (I used 3 cloves fresh garlic, crushed)
1 lb. chicken, cooked and shredded or a Rotisserie Chicken- shredded              
1 lb. Monterey jack cheese, shredded                       
1 c. heavy cream (I only used about 1/2 cup)
5 TBS. lime juice (approx. 1 large lime)
8-10 flour tortillas (or 12 smaller ones)
16 oz. green enchilada sauce

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.
***I used 1/2 TBS and it was still pretty spicy for us.  Beware if you have sensitive palates!

2 comments:

  1. Summer, this recipe is so yummy. My family LOVED them. My 6-year-old had seconds and then thirds and then asked for them for lunch today. I have tried many of your recipes and they are all on my family's list of favorite meals and treats. Thanks so much for sharing!

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  2. Yummm on my pinterest page I have a board for enchiladas only. This is so going there!

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