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Saturday, August 27, 2011

Honey Lime Enchiladas from

Honey Lime chicken Enchiladas from

1 small, onion, peeled & diced (use a 
sweet onion if you can find it)
3 chicken breast halves
1/2 c. chicken broth
1 Tbsp. chili powder
1 tsp. garlic, minced (2-3 cloves)
salt & pepper (to taste)
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
8-10 flour tortillas
1 lb. Monterey jack cheese, shredded
16 ounces green enchilada sauce (we 

like Las Palmas brand, but any brand is great)
1 c. heavy cream

Saute onion in a little butter until it becomes 

transparent and soft. In a crock pot* add chicken
, chicken broth, sauteed onion, chili powder, garlic
, and salt & pepper. Cook on low for about 8 hours
 (or high for 3-4) adding more broth if needed (you
 don't want it to cook out completely). Remove chicken 
from crock pot and shred, then return to crock pot 
and simmer another 5 min. Drain out some of the
 juices (but not all of it... keep about 1/4 c.) and 
add honey and lime. Place seasoned, shredded
 chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). 
While chicken 
 is marinating spray a 9x13 pan with cooking spray,
 then pour about 1/2 c. of enchilada sauce over the 
bottom. Fill tortillas with chicken mixture (don't throw
 out the marinade.. you will use it for the sauce) and
 shredded cheese, saving about 1 c. of cheese to
 sprinkle on top of enchiladas. Mix the remaining enchilada
 sauce with heavy 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 hot and top with your favorite
 enchilada toppings.

*If you don't have a crock-pot, just boil chicken

 in the same ingredients in a large pot with a little extra
 chicken broth until cooked through and can shred.

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