Sunday, August 7, 2011

***Honey Lime Enchiladas***

I don't think it's a secret that Michael and I have a slight obsession with Mexican cuisine....even to the point that Taco Bell is usually somewhere in our bi-weekly diet. (Oh please stop now, for all of those are planning on leaving me a post informing me that T Bell is not real Mexican food or even real food at that.) Yes, I know!!! But we all have our guilty pleasures...and sometimes after one too many brews on a beautiful Colorado's all I want in the world. :) If you ever have heard about the menu at our house, you have probably heard my hubby babbling on about either how delicious my food is, or that he primarily is forced to eat "rabbit food." We usually eat very healthy and I have tried several times to quit "quiero-ing" Taco Bell, but it's a habit I just can't kick. To try and combat our intake of whatever it is they are now claiming is "meat," by finding yummy recipes that keep us at home, and can be considered healthy or that I can make slight adjustments to make them healthier. Oh and the spicier, the better!

I found tonight's dinner selection on It comes from an adorable sister's blog: Six Sister's Stuff

I adapted it a bit to half the portions, substitute the heavy cream, and kick up the spice!

Honey Lime Chicken Enchiladas

Marinade -
3 tablespoons honey
2 1/2 tablespoons lime juice (1/2 large lime)
1/2 tablespoons chili powder
4 cloves garlic, mined

1/2 pound chicken, cooked and shredded
2 jalapeno peppers, sliced
2 Anaheim chilies, diced
6-8 whole wheat tortillas (I used whole wheat tortillas)
1/2 pound monterey jack cheese, shredded
15 ounces green enchilada sauce
1 cup heavy cream substitute (3/4 c. milk, 1/3 c. melted and cooled butter)

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 8X8 baking pan.
4. Add the peppers and chilies to the chicken mixture. Fill the tortillas with chicken, saving any marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 8x8 pan as you go.
6. Mix the remaining enchilada sauce with the cream substitute and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

1 comment:

  1. These sound delish and I might totally try them!