Wednesday, September 16, 2009

Yummy Dinner!

Another favorite from food group- this was soooo yummy, my family loved it! When I made it, I put my chicken in the crock pot the night before and it made it really moist and easy to shred. You don't have to do it that way, but I would recommend it!

*This recipe is really wordy- it makes it look harder than it is. Promise it's easy!

Honey Lime Chicken Enchiladas
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 tsp to 1 tbsp chili powder
2 large cloves of garlic finely minced or 1/2 tsp garlic powder
1 lb boneless skinless chicken breasts cooked and shredded (about 2 large breasts)
12 corn tortillas
2 cups of Mexican cheese blend, shredded
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 tbsp chopped cilantro, to garnish
Preheat oven to 350. Place 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. Wisk 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) Spray the surface with non-stick cooking spray or oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side until warm and flexible 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 9x13 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 misture 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 bug pinch of cheese, then roll the tortilla up from one side to make a rolled enchilada-it will be more of an overlap on the seam side than rolled tightly. Place the enchilada seam side down int he 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 filling 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 for 30-35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6- but we had tons of leftovers!


J, K, E & C Hadley said...

sound yummy! I think I have only used my crockpot once, do you add anything other than the chicken to precook it, and for how long?

The Holdaway Family said...

I am definatly going to try this one out! Thank you! I have the same question as the person above, I am always worried that cooking chicken will dry it out, will you tell me how you did it so that I can do it and it will turn out moist and yummy?!?!