Honey Lime Enchiladas

So I have a list of recipes that I have wanted to blog for awhile now. So here goes. The first one, Honey Lime Enchiladas, ranks in the top 5 of my family's favorite recipes. I would've never thought to put this combo together, but boy am I glad I gave it a try. They are soooo good!

This recipe can be found on Mel's Kitchen Cafe.

INGREDIENTS:

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 tortillas1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

DIRECTIONS:

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup 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 sauce with the 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.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

A tip from the website is to saute diced onion and garlic and add to the marinade. I always do this, using 1/4 to 1/2 cup of onion and 1-2 cloves of garlic. Also, I always use sour cream instead of heavy cream and think it tastes great. I've never been able to find a 16 oz. can of enchilada sauce, so I have used two 10 oz. cans or one 28 oz. can and it comes out just fine. I have also used a variety of cheeses, cheddar, pepperjack, colby jack, just whatever I have on hand. I usually marinade the chicken for a couple of hours, but I have done it for as little as 30 minutes and once I did it overnight and I didn't notice a big difference.

Something yummy to make to go along with these enchiladas is Mel's Honey Lime Fruit Salad :http://www.melskitchencafe.com/2010/04/honey-lime-fruit-salad.html

Give these a try! I think you'll love them! Oh yeah, and these are almost better rewarmed the next day!