What I didn’t know was that they were going to be The Best Enchiladas Ever. Seriously. I have made several different versions before, but these now go down in history for me as the best. It was like all the planets aligned.
They were super easy to make, didn’t require a lot of ingredients and were ridiculously delicious. I hardly made any real changes to the recipe, mainly just switched it up a tiny bit because of what I had on hand. I never seem to have tortillas on hand so I had to make homemade flour tortillas (which is what I generally prefer to do anyway). I served the enchiladas with “Spanish” Rice and black beans. Seriously, you HAVE to make these as soon as possible.
A huge thanks to Melanie and Brittany for sharing the recipe!
Honey Lime Chicken Enchiladas
(From Brittany at The Sisters’ Cafe via Melanie at My Kitchen Cafe)
6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 3 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
8-10 flour tortillas (I made 12 smaller ones)
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1 cup heavy cream (I only used about 1/2 cup)
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).
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.
Serve with sour cream, rice and black beans.