When we first moved to Enid, we were really exited because we saw a handful of little hole in the wall Mexican restaurants. Nick and I met at a Mexican place in Daytona Beach, possibly the best Mexican place in the world. Then we had some really good ones in Pensacola, and it became one of our favorite cuisines.
Our excitement disappeared after we tried 4 or 5 of the little places and were disappointed every single time. So I make a lot of Mexican at home, and I have to say, I can make a pretty rockin’ enchilada.
I was intrigued by the honey in this recipe. Nick practically drinks honey straight from the bottle, so I thought he might like them!
Honey Lime Chicken Enchiladas
(adapted from Six Sisters’ Stuff)
- 6 tbsp honey
- 5 tbsp lime juice
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 1 lb boneless chicken breasts, cooked and shredded
- 7 – 8 flour tortillas
- 1 lb shredded Mexican cheese
- 2 (10 oz) cans green enchilada sauce
- 1/2 cup heavy cream
Whisk the first four ingredients together and toss with chicken in a ziplock bag. Let the chicken marinate in the fridge about an hour.
Preheat oven to 350 degrees. Pour 1/2 cup enchilada sauce on the bottom of a 9×13 inch pan. Fill the tortillas with chicken (saving marinade) and cheese, saving about 1 cup of cheese for sprinkling on top. Put the tortillas in the pan as you go.
Mix remaining enchilada sauce with the heavy cream and leftover marinade.
Pour the sauce over the enchiladas.
Sprinkle with remaining cheese.
Bake about 30 minutes, until top of enchiladas is brown and crispy.
The enchiladas were very different… but very good! The honey and chili powder in the filling went well together and the salty cheese balanced out the sweetness perfectly. Nick was a fan too!