Let’s start Monday out right and talk about Mexican food, shall we? I’m sure by now you have probably gathered that we love Mexican food. You can see examples of that here, here, here and here. Mexican flavors are so versatile. Sometimes I think I could eat Mexican food everyday of the week and not get tired of it. There are so many different ways you can fix it. These Honey Lime Enchiladas are the perfect example! This flavor combination will absolutely knock your socks off! You won’t be able to stop thinking about it (at least I can’t)! And you will be trying to figure out how soon these can be on the dinner table again. The chicken that has been cooked in chili powder and garlic is marinated with the honey and lime juice to provide a sweet side to the somewhat spicy chicken. And the cheese is oh so gooey.
Honey Lime Chicken Enchiladas
yields: 9×13 pan, 8-10 enchiladas
Note: I changed the cooking method of the chicken from the original recipe, which uses a slow cooker. Also, I lowered the fat somewhat by reducing the amount of cheese by a pound. Wow! That’s a lot of cheese! If you are interested in the original recipe and how to prepare the chicken in the slow cooker, please check out the recipe source link under the directions. I used an indoor grill pan and chicken cutlets, so they would cook up fast (like 10 minutes fast). If you use 1 large chicken breast, make sure you slice it into small cutlet portions so that it will cook up faster.
1 small onion
3 chicken cutlets (or 1 large chicken breast)
1 tablespoon chili powder
2-3 cloves garlic, minced
salt and pepper to taste
4 tablespoons honey
2 limes, juiced
8-10 flour tortillas
8 ounces Monterey jack cheese, shredded
16 ounces salsa verde (green salsa)
1/4-1/2 cup heavy cream
toppings such as sour cream, guacamole, lettuce, tomatoes
Saute cut onion in a small pan over medium heat. Once onion is translucent, remove from heat.
Heat grill pan on the stove or outdoor grill. In a plastic bag, combine the chili powder, garlic powder, salt and pepper. Add the chicken to the bag and shake around until the chicken is covered. Place chicken on the grill and grill for 3-4 minutes on each side, or until chicken is done. Remove chicken to a plate or cutting board to slice, making sure to cut thin slices. Combine the onion, lime juice and honey into a large bag or bowl and the sliced chicken. Place in the refrigerator to marinade for at least 1 hour.
Preheat the oven to 350 degrees F. Grease a 9×13 baking dish. Spread 1/2 cup of the salsa verde on the bottom on the baking dish. Fill the tortillas with the chicken mixture and shredded cheese, but save a little cheese for sprinkling over the top of the enchiladas. Place the rolled tortilla seem side down. Continue filling the tortillas until the all the chicken mixture is used. Mix the remaining salsa verde with 1/4 cup of heavy cream (more if you want it extra creamy) and pour the sauce on top of the enchiladas and sprinkle the remaining cheese on top as well.
Serve with toppings of your choice.
Bake for 30 minutes or until the cheese on top is lightly brown and the dish is bubbly.
Leftover tip: This dish reheats well in the microwave.
Recipe Source: adapted from Favorite Family Recipes