Now that is a colorful enchilada, isn’t it??
These are very different, but let me tell you they are wonderful! You may have seen these if you are a blog follower because they are definitely out there floating around the blogosphere. For good reason, too. I believe I originally found this recipe on Six Sister’s Stuff.
One of the things that I really like about this recipe is that you marinate already cooked chicken. So it is a great way to use up leftover roasted chicken or a store-bought rotisserie. The marinade gives this dish its distinctive flavor with honey, lime and some chili powder. If you aren’t sure if that would be a good flavor for enchiladas, trust me, it is. I also love the taste of green enchilada sauce. We used Frontera brand and I used two pouches for this recipe. A little more expensive but definitely worth it.
So, if you are looking for a twist on enchiladas, but still want some yummy bold Mexican flavors, try this recipe soon. These are probably my favorite.
- 6 tablespoons honey
- 5 tablespoons lime juice
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- 1 pound chicken, cooked and shredded (I used the meat from 1 rotisserie chicken)
- 8-10 flour tortillas
- 1 pound Monterrey jack cheese, shredded
- 16 ounces green enchilada sauce
- 1 cup half and half or heavy cream. You can also use only ½ cup. Your sauce won’t be quite so creamy, but will still taste great.
- Sliced green onions and chopped cilantro – optional.
- Prepare the marinade by combining the honey, lime juice, chili and garlic powders. Pour into a resealable plastic bag and toss the chicken in the marinade to coat. Let the chicken marinate for as long as you can. At least an hour, but preferably for the whole day.
- When you are preparing the enchiladas preheat oven to 350 degrees.
- Spray the bottom of a 9X13 pan lightly with cooking spray and then pour about ½ cup of enchilada sauce in the pan. Spread the sauce evenly in the pan.
- Fill the tortillas with the shredded chicken and cheese, reserving about 1 cup of cheese for topping. Place the rolled tortillas in the pan seam side down.
- Combine the remaining enchilada sauce with the cream and any reserved marinade and pour over the top of the enchiladas. Sprinkle with cheese and bake for 30 minutes or until nice and bubbly.
- Serve with sliced green onions and lots of cilantro.