Honey-lime Chicken Enchiladas

Lately, I have been on a quest to find super easy, super quick, and (most importantly) super delicious meals. I found a recipe for chicken enchiladas on Pinterest and decided to make them for dinner. The ingredients were common enough, and when I saw pre-cooked chicken in the case at the grocery store, I was sold.

So yesterday, I made the honey-lime chicken enchiladas. They came together ridiculously quickly, and by buying the chicken already cooked, I only got two dishes dirty. This recipe contains a bit of honey, so they are sweet, but I added a tablespoon of cayenne pepper. This combination was a sweet, smokey, spice that just hit the spot. They tasted great as left-overs today, and my husband thoroughly enjoyed them last night. As I've mentioned before, he's a tough critic, but these receive his full seal of approval. Save these for a day when you don't feel like cooking, and you will be so happy you did.

Here's the recipe:

Honey-Lime Enchiladas
Adapted from Just Cook Already
Also photo source

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 teaspoons to 1 Tablespoon chili powder (I used cayenne)

2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

1 lb boneless skinless chicken breasts (about 2 large br

easts), cooked and shredded

12 corn tortillas (I used flour)

2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)

1 14-oz can of green enchilada sauce (mild or medium, to your taste)

1/2 to 3/4 cup of heavy

cream

nonstick cooking spray

1 Tablespoon of chopped cilantro, to garnish

Directions:

Preheat oven to 350 degrees F. Place the chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of w ater skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a big pinch of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.