Some of you may have seen this Honey Lime Chicken Enchilada recipe passing around Facebook and Pinterest for the past couple of weeks. I thought it sounded delicious, and it seemed easy enough to manage, so I gave it a try! I followed the recipe nearly exactly, with the exception of using slightly less honey than what is require in the recipe. I thought it really wouldn’t require that much (honey goes a long way), and the amount I used (about two tablespoons, maybe less) was still too much. The chicken I used wasn’t the best quality (tiny frozen Best Choice breast made in the Crock Pot) , so that may have played into the overall quality of the recipe, but the seasonings used on the chicken that I put together were definitely noticeable. Some people might enjoy the odd sweetness of these enchiladas, but I just didn’t think the honey meshed well with everything else. I loved what I am assuming is a sour cream type sauce made with the the green enchilada sauce and heavy cream. That was very tasty, and I will keep it in mind for future enchilada recipes!
If any of you believe you’d actually like this…here is the recipe! My mother-in-law thought it was pretty good, but she is also 99% sugar. Sweets are what she lives on. It’s kind of scary.
The recipe by Phemomenon follows: Homey Lime Chicken Enchiladas
- 1/3 cup honey
- 1/4 cup lime juice (about 2 large limes)
- 2 teaspoons to 1 tablespoon chili powder
- 2 large cloves of garlic, ?nely minced or 1/2 teaspoon garlic powder
- 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
- 12 corn tortillas
- 2 cups of mexican cheese blend, shredded (1 small bag usually is 2 cups)
- 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
- 1/2 to 3/4 cup of heavy cream
- nonstick cooking spray
- 1 tablespoon of chopped cilantro, to garnish
- preheat oven to 350 degrees f. place the cooked and shredded chicken in a medium sized bowl. set aside. in a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. whisk together thoroughly to combine. pour this mixture over the chicken and cover with plastic wrap. allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
- heat a large griddle till a drop of water skitters across (about 350 degrees f). spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. heat tortillas about 20 seconds on each side till warm and ?exible and some golden brown spots have appeared. remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
- spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.
- in a medium bowl combine the enchilada sauce and the heavy cream. spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
- add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly. place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
- repeat with the remaining chicken, cheese and tortillas. you will use about 1 1/2 cups of the cheese for the ?lling and set the remainder aside for topping the enchiladas in the pan. add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. pour this mixture over the top of all the enchiladas. sprinkle with the remaining cheese.
- bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.