Holly and I both noticed that everywhere we look lately, there are recipes for Honey Lime Chicken Enchiladas.
They are popping up all over the place.
I figured it was fate telling me I needed to try them.
The recipes I saw all varied a little, so I chose the one with heavy whipping cream.
Let's be serious for a moment. Have you ever eaten anything with heavy whipping cream in it that wasn't good? Exactly.
Please, do yourself a favor and make these enchiladas as soon as possible. Your family will thank you and you will never want to use cream of chicken in your enchiladas again. These were an instant favorite at our dinner table tonight.
1/3 cup honey
1/4 cup lime juice
2 tsp. chili powder
2 large garlic cloves, minced, or 1/2 tsp. garlic powder
2 large chicken breasts, cooked and shredded
12 corn tortillas
2 cups shredded cheese (I used sharp cheddar and colby/jack)
1 14 oz. can green enchilada sauce
1/2 cup heavy cream
*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).
*Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.
*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.