I am so sad that I don’t have a picture to share with you. I made these for dinner last night and we had friends over so I TOTALLY forgot…plus it may have been weird for them to see me get the food all propped up and my camera like right there taking a gazilion pictures trying to get the right shot….and make the enchiladas look on the photo as good as they do sitting right there in front of you.
And my hubby had already told a bunch of people that I would be posting this amazing recipe today and thought my sharing a homemade blue cheese dressing would not be up to par. haha So needless to say this post had to happen sans picture or not.
So Trust me. These are SO SO SO good. These are one of my hubby’s favorites. He loves them.
I actually made two batches and taking the second with on our family vacation this weekend. He loves so much he doesn’t mind eating 2x in 1 week. That says a lot people. My hubby is not the kind of person that can eat the same thing over and over…me on the other hand yes. yes I can. When I wasn’t in the kitchen cooking I could have survived off like 5 things….those 5 options made me happy and it was easy….but enough about me back to hubby. Again he is not a repeater so that we are repeating this dish says A lot – if you haven’t got that already from my rambling paragraph.
Even if you are a lover of red sauce enchiladas just try the honey lime… get your taste buds a going.
Mels Kitchen Cafe again does not disappoint.
Hubby Food Rating 9.5 !!!!!!!
Honey Lime Chicken Enchiladas
- 3 chicken breasts (cooked & shredded)
- 5 tablespoons honey
- 5 tablespoons lime juice (2 limes)
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 16oz shredded monterey jack cheese
- 16oz green enchilada sauce
- 1 cup heavy cream
- 1 package 10 flour tortillas
|Mix the first five ingredients in a ziploc bag and let it marinate for at least 1/2 hour but if you can marinate all day do so - really helps with the flavors|
|Pre-heat oven to 350 degrees. |
Pour 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan and tilt to coat bottom of pan.
|Set aside 1 cup of cheese to sprinkle on top of the enchiladas.|
|Fill flour tortillas with chicken and shredded cheese.|
|In large glass measuring cup mix remaining enchilada sauce, heavy cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese that you had set aside.|
|Bake at 350 degrees for 30 minutes or until brown and bubbly.|
I do think the next time I try these I am going to make my own green enchilada sauce since I am trying to do as much as I can homemade. This one looks good at OurBestBites