Wednesday, August 25, 2010

Honey Lime Enchiladas

As far as white {sour cream} enchiladas go, I have a go-to recipe that I use all the time but I thought I would try something new with this recipe and, wow, they turned out awesome. This is a recipe that I would use for company. It is fool proof, impressive and SO delicious. The honey gives them a slightly sweet taste but its balanced by the tangy lime. Everything comes together with the creamy green sauce over the top. The original recipe calls for a can of green enchilada sauce but I made my own tomatillo sauce. Once I discovered tomatillos and this sauce, I started making it all the time. It really isn't much work at all. You have to put this in your try-it file and make it soon. I promise you will love it as much as we did.

What You Need:
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
Tomatillo sauce {recipe below} OR 16 oz can of green enchilada sauce
1 cup heavy cream

What You Need {Tomatillo Sauce}
1 pound tomatillos, peeled, washed and quartered
1 small onion, cut into chunks
2 jalapenos, seeded and ribs removed

If making tomatillo sauce: Preheat oven to 400 degrees. Place tomatillos, onion and jalapeno on a baking sheet. Toss all with 2 tablespoons of oil and generous amount of salt, pepper and garlic powder. Roast in oven until edges are browned and soft. Remove and set aside to cool. Once cooled, place all into a food processor or blender and puree.

In a small bowl, mix the honey, lime juice, chili powder and garlic powder and toss with cooked shredded chicken. Let it marinate for at least half an hour.

Pour about one half cup tomatillo or 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 or tomatillo sauce with the cream and leftover marinade. Remember you can use your marinade because the chicken was cooked. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.


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